Pad Thai With Shrimp Recipes

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SHRIMP PAD THAI



Shrimp Pad Thai image

Shrimp Pad Thai is a colorful veggie-filled restaurant favorite that can be thrown together in just 30 minutes. No need to pay to go out when you can make this classic for a fraction of the price.

Provided by Melanie Dueck

Number Of Ingredients 18

1/2 cup brown sugar
6 tablespoons soy sauce
1/4 cup rice vinegar
4 teaspoon sriracha sauce
1 lime juice
1 teaspoon fish sauce
1 teaspoon sesame oil
2 cloves garlic (minced)
1 pound shrimp peeled (deveined)
12 ounces Thai Rice Noodles
1 1/2 tablespoons oil
3 eggs
1 1/2 cups bean sprouts
1 cup matchstick carrots
1 red bell pepper (sliced thin)
2 green onions (sliced thin)
3 tablespoons cilantro (chopped)
1/4 cup dry roasted peanuts (chopped)

Steps:

  • Prepare noodle according to package using the stir-fry method and drain.
  • Mix all sauce ingredients in a liquid measuring cup and set aside.
  • Heat 1 tablespoon oil a large wok or non-stick skillet over medium-high heat. Cook shrimp 2 minutes per side or until pink. Remove from pan and then scramble the eggs and remove.
  • Add remaining 1/2 tablespoon oil and saute bell pepper for 2 minutes. Add the bean sprouts, carrots, and green onion and cook 2 minutes. Add the shrimp, noodles, eggs, and sauce and cook 1-2 minutes.
  • Serve garnish with cilantro and peanuts.

Nutrition Facts : Calories 206 kcal, Carbohydrate 24 g, Protein 7 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 82 mg, Sodium 1237 mg, Fiber 2 g, Sugar 21 g, ServingSize 1 serving

EASY SHRIMP PAD THAI



Easy Shrimp Pad Thai image

How to make the best Easy Shrimp Pad Thai recipe from Delish.com

Categories     pad thai     shrimp recipes     easy shrimp pad thai

Time 20m

Yield 4

Number Of Ingredients 13

7 oz. flat rice noodles
1/4 c. fish sauce
1/4 c. rice wine vinegar*
3 tbsp. brown sugar
1/2 tsp. crushed red pepper flakes, plus more for garnish
3 tbsp. peanut (or canola) oil
1 clove garlic, minced
3 green onions, thinly sliced and divided
2 large eggs
2 c. bean sprouts, divided
1/2 lb. medium shrimp, peeled and deveined, tails left on
1/2 c. unsalted roasted peanuts, finely chopped
Lime wedges, for serving

Steps:

  • Place rice noodles in large bowl. Pour 4 cups boiling water over noodles and let soak until al dente, 5 to 7 minutes. Drain and run under cold water. Set aside.
  • In medium bowl, whisk together fish sauce, rice vinegar, brown sugar, and red pepper flakes; set aside.
  • In large wok over high heat, heat oil . Add garlic and ¼ cup green onions and stir-fry until fragrant, 1 minute, then add eggs and cook, scrambling with wooden spoon, 2 minutes. Add 1½ cups bean sprouts and stir-fry until crisp-tender, 3 minutes. Move bean sprouts and egg mixture to side of wok and add shrimp to other side; let cook for 5 minutes or until bright pink. Stir everything together and add sauce and the noodles. Gently toss mixture until noodles are heated through and sauce has thickened slightly.
  • Serve immediately, garnished with chopped peanuts, lime wedges, red pepper flakes, and remaining ½ cup bean sprouts.

SHRIMP PAD THAI



Shrimp Pad Thai image

You can make this yummy Thai classic in no time. Find fish sauce and chili garlic sauce in the Asian foods aisle of your grocery store. -Elise Ray, Shawnee, Kansas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15

4 ounces uncooked thick rice noodles
1/2 pound uncooked small shrimp, peeled and deveined
2 teaspoons canola oil
1 large onion, chopped
1 garlic clove, minced
1 large egg, lightly beaten
3 cups coleslaw mix
4 green onions, thinly sliced
1/3 cup rice vinegar
1/4 cup sugar
3 tablespoons reduced-sodium soy sauce
2 tablespoons fish sauce or additional reduced-sodium soy sauce
2 to 3 teaspoons chili garlic sauce
2 tablespoons chopped salted peanuts
Chopped fresh cilantro leaves

Steps:

  • Cook noodles according to package directions., In a large nonstick skillet or wok, stir-fry shrimp in oil until shrimp turn pink; remove and set aside. Add onion and garlic to the pan. Make a well in the center of the onion mixture; add egg. Stir-fry for 2-3 minutes or until egg is completely set. , Add the coleslaw mix, green onions, vinegar, sugar, soy sauce, fish sauce, chili garlic sauce and peanuts; heat through. Return shrimp to the pan and heat through. Drain noodles; toss with shrimp mixture. Garnish with cilantro.

Nutrition Facts : Calories 338 calories, Fat 7g fat (1g saturated fat), Cholesterol 115mg cholesterol, Sodium 1675mg sodium, Carbohydrate 52g carbohydrate (23g sugars, Fiber 3g fiber), Protein 17g protein.

THE BEST SHRIMP PAD THAI



The Best Shrimp Pad Thai image

Just like your favorite Thai takeout-but better. In Thailand, you'll find street vendors whipping up this noodle dish to order from scratch. There are numerous variations of the ingredients used to achieve the perfect sweet, sour and umami noodle dish. We've chosen to use sriracha in our version for its warming heat and sweetness. It also adds a nice color. In quick-cooking stir-fry dishes, it's imperative to have all your ingredients prepped and ready-to-go before you start cooking.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 16

5 ounces flat rice stick noodles
3 tablespoons fish sauce
2 tablespoons brown sugar
2 tablespoons tamarind concentrate or tamarind paste (see Cook's Note)
1 tablespoon freshly squeezed lime juice, plus more lime wedges for serving
1 to 3 tablespoons sriracha, depending on the desired heat level
3 tablespoons vegetable oil
1/4 cup cubed extra-firm tofu (1-by-1/2-inch cubes)
12 medium peeled and deveined shrimp (about 5 ounces)
1 shallot, thinly sliced
1 large egg, lightly beaten
1/2 red bell pepper, cut into thin strips
3 thin scallions, cut diagonally into 1-inch pieces (halved legthwise if large)
1 cup mung bean sprouts
1/4 cup roasted peanuts, chopped
1/4 cup cilantro leaves

Steps:

  • Cook the noodles according to package instructions and set aside.
  • Stir together the fish sauce, brown sugar, tamarind concentrate, lime juice and sriracha in a small bowl until well combined.
  • Heat the oil in a large nonstick skillet over medium heat. Add the tofu and cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Push the tofu to the side, allowing the excess oil to drip down into the middle of the skillet. Add the shrimp and shallots and cook, stirring occasionally, until the shrimp are opaque and cooked through, 3 to 4 minutes. Push to the side with the tofu, allowing the excess oil to drip down into the middle of the skillet. Add beaten egg to the skillet and cook, stirring occasionally and chopping to break up, until cooked through, about 30 seconds. Push the egg to the side with the tofu and shrimp. Add the peppers to the skillet and cook just to soften slightly, about 2 minutes. Add the noodles, scallions, bean sprouts and sauce to the skillet. Incorporate the tofu, shrimp and egg into the ingredients and stir fry, coating the ingredients with the sauce and simmering to thicken, 3 to 5 minutes.
  • Transfer the stir-fry to a serving dish and top with chopped peanuts and cilantro leaves. Serve immediately with lime wedges.

SIMPLE SHRIMP PAD THAI



Simple Shrimp Pad Thai image

The flavor and the heat build with each bite of this shrimp pad thai, so don't taste it right out of the pan and think it needs more heat because five bites later, you will be surprised at the heat.

Provided by PinkPetunias

Categories     World Cuisine Recipes     Asian     Thai

Time 35m

Yield 4

Number Of Ingredients 13

1 (8 ounce) package wide rice noodles
¼ cup ketchup
1 tablespoon dark sesame oil
1 tablespoon fish sauce
1 tablespoon soy sauce
½ teaspoon red pepper flakes
2 tablespoons canola oil
1 pound uncooked medium shrimp, peeled and deveined
2 eggs, beaten
1 bunch green onions, chopped
1 cup fresh bean sprouts
3 cloves garlic, minced
½ cup unsalted dry-roasted peanuts, chopped

Steps:

  • Bring a pot of water to a boil. Add noodles, remove from heat, and let soak until noodles are softened, about 15 minutes. Drain.
  • Mix ketchup, sesame oil, fish sauce, soy sauce, and red pepper flakes together in a bowl. Set aside.
  • Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add shrimp; saute until firm and opaque, 3 to 5 minutes. Remove shrimp and add remaining oil to the skillet.
  • Pour eggs into the skillet; cook and stir until lightly scrambled, about 5 minutes. Add green onions, bean sprouts, and garlic. Cook until fragrant, about 1 minute. Add the noodles, ketchup mixture, and cooked shrimp. Cook for 3 minutes more. Sprinkle with peanuts.

Nutrition Facts : Calories 571.4 calories, Carbohydrate 61 g, Cholesterol 265.6 mg, Fat 23.5 g, Fiber 4.3 g, Protein 30.3 g, SaturatedFat 3.4 g, Sodium 1012.9 mg, Sugar 6.6 g

PAD THAI WITH SHRIMP



Pad Thai with Shrimp image

Pad Thai is one of Thailand's most-well known dishes and has become a popular menu item in American restaurants, and for good reason-it's to die for! This homemade version of the stir-fried noodle dish gets an elegant, restaurant-worthy dinner on the table in under an hour.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 18

4 cups water
1 package (6 to 8 oz) linguine-style stir-fry rice noodles (rice stick noodles)*
1/3 cup fresh lime juice
1/3 cup water
3 tablespoons packed brown sugar
3 tablespoons fish sauce or soy sauce
3 tablespoons soy sauce
1 tablespoon rice vinegar or white vinegar
3/4 teaspoon ground red pepper (cayenne)
3 tablespoons vegetable oil
3 cloves garlic, finely chopped
1 medium shallot, finely chopped, or 1/4 cup finely chopped onion
2 eggs, beaten
12 oz frozen cooked peeled deveined medium shrimp, thawed
1/4 cup finely chopped dry-roasted peanuts
3 cups fresh bean sprouts
4 medium green onions, thinly sliced (1/4 cup)
1/4 cup firmly packed cilantro leaves

Steps:

  • In 3-quart saucepan, heat 4 cups water to boiling. Remove from heat; add noodles (push noodles into water with back of spoon to cover completely with water if necessary). Soak noodles 3 to 5 minutes or until noodles are soft but firm. Drain noodles; rinse with cold water.
  • Meanwhile, in small bowl, stir lime juice, 1/3 cup water, the brown sugar, fish sauce, soy sauce, vinegar, red pepper and 1 tablespoon of the oil until well mixed; set aside.
  • In nonstick wok or 12-inch nonstick skillet, heat remaining 2 tablespoons vegetable oil over medium heat. Cook garlic and shallot in oil about 30 seconds, stirring constantly, until starting to brown. Add eggs. Cook about 2 minutes, stirring gently and constantly, until scrambled but still moist.
  • Stir in noodles and lime juice mixture. Increase heat to high. Cook about 1 minute, tossing constantly with 2 wooden spoons, until sauce begins to thicken. Add remaining ingredients except cilantro. Cook 2 to 3 minutes, tossing with 2 wooden spoons, until noodles are tender. Place on serving platter. Sprinkle with cilantro. Garnish with additional chopped dry-roasted peanuts and green onions if desired.

Nutrition Facts : Calories 560, Carbohydrate 59 g, Cholesterol 240 mg, Fat 2 1/2, Fiber 4 g, Protein 29 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1310 mg, Sugar 15 g, TransFat 0 g

SHRIMP PAD THAI FOR FOUR



Shrimp Pad Thai For Four image

Provided by Nancie McDermott

Categories     Stir-Fry     Quick & Easy     Dinner     Shrimp     Noodle     Pescatarian     Dairy Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 27

For the seasoning sauce:
1/3 cup water
4 teaspoons prepared tamarind paste, preferably unsweetened, such as Neera's or Rani brands*
1/3 cup palm sugar or packed dark brown sugar
1/3 cup Asian fish sauce (also called nam pla or nuoc mam)
1/4 teaspoon salt
For serving:
4 1/2 ounces (about 1 1/2 cups) fresh mung bean sprouts
2 limes, each cut into 6 wedges
1/4 cup salted dry-roasted peanuts, coarsely chopped
1/3 cup Asian fish sauce (also called nam pla or nuoc mam)
1/3 cup granulated sugar
1/3 cup crushed red pepper
For the rice noodles:
Boiling water for soaking noodles
12 ounces dried flat rice noodles (slender linguine-width; sometimes called pad thai noodles or stir-fry noodles)
For stir-frying the pad thai:
2 tablespoons chopped garlic (about 4 large cloves)
2 tablespoons chopped shallots or onion
12 ounces peeled and deveined small or medium shrimp, patted dry
3 large eggs, beaten well
4 1/2 ounces (about 1 1/2 cups) fresh mung bean sprouts
2 bunches scallions, greens only, cut into 1-inch pieces (about 1 cup)
1/2 cup salted dry-roasted peanuts, coarsely chopped
5 tablespoons vegetable oil
*Tamarind paste tends to be a South Asian product; it usually comes in a jar and is available in many supermarkets. Its smooth texture makes it easier and faster to use than the traditional Thai blocks of tamarind pulp that include the fruit's seeds and fibers. Read the label carefully to see if the tamarind paste is sweetened or not; if the jar you purchase contains a sweetener, just use less sugar in your seasoning sauce.
Equipment: Large wok (preferably a 14-inch flat-bottom carbon-steel wok); large metal spatula or slotted spoon; tongs; small bowls or ramekins for assembling ingredients; colander for draining rice noodles

Steps:

  • Make the seasoning sauce:
  • In a medium bowl, combine the water, tamarind paste, palm or dark brown sugar, fish sauce, and salt and stir until the sugar is dissolved.
  • Assemble the ingredients for serving:
  • Place the bean sprouts, limes, and peanuts each in their own small bowl and arrange near the stove. Place the fish sauce, granulated sugar, and crushed red pepper each in their own small bowl and arrange on the dining table.
  • Soften the rice noodles:
  • Bring a 5-quart saucepan of water to a full, rolling boil. Remove it from the heat and immediately add the rice noodles, making sure they are fully submerged in the water. Let the noodles soak for exactly 3 minutes (use a timer), occasionally lifting them up and pulling them apart as necessary with tongs or a long fork to keep the noodles separate and help them soften evenly. Drain the noodles in a large colander and rinse them under cold running water. (If the noodles become sticky and clumped together while standing, rinse them briefly under cold water just before cooking, so that they return to their slippery, firm, toss-able state.)
  • Stir-fry the pad thai:
  • In a small bowl combine the garlic and shallots. Place the shrimp, beaten eggs, bean sprouts, scallion greens, and peanuts each in their own bowl and arrange near the stove. Have ready 1 clean medium bowl for the cooked shrimp and eggs, and arrange a platter for serving near the stove.
  • Heat a large wok over high heat until hot but not smoking. Add 2 tablespoons of the vegetable oil and swirl to coat the pan. (If at any point during cooking the oil starts smoking, lower the heat.) When the oil is hot, scatter in the shrimp. Cook undisturbed until the shrimp begin to change color and firm up, about 30 seconds. Toss well then continue to cook, stirring frequently, until the shrimp are pink, firm and just cooked through, about 30 seconds longer. Using a slotted spoon, transfer the shrimp to the clean bowl.
  • Add the eggs and swirl the pan to spread them into a thin layer. Cook the eggs, lifting the sides and tilting the pan to allow the uncooked eggs to pour underneath as you do when making an omelet, until the eggs are mostly set, 1 to 1 1/2 minutes. Remove the pan from the heat and use the slotted spoon to quickly cut the eggs into bite-size pieces then add them to the bowl of shrimp.
  • Place the wok over high heat and add the remaining 2 tablespoons of vegetable oil, and swirl to coat the pan. Add the garlic and shallots and stir-fry until fragrant, about 5 seconds. Scatter in the softened rice noodles, and using tongs, evenly spread the noodles out across the pan, like a net. Let them cook undisturbed for 15 seconds then scoop them in toward the center. Toss the noodles gently then spread them out again. Pour about 1/3 of the seasoning sauce around the edges of the pan, and continue stir-frying the noodles in the same manner, spreading them out and letting them cook undisturbed occasionally, until most of the sauce is absorbed, about 30 seconds more.
  • Add another third of the sauce and continue to stir-fry in the same manner until most of the sauce is absorbed and the noodles are just tender but not mushy, about 30 seconds. Test a noodle or two: If they are too firm, add 2 to 4 tablespoons of water around the edge of the pan, and continue stir-frying until they are just tender and evenly coated with the sauce.
  • Return the shrimp and eggs to the pan, along with any juices collected in the bottom of the bowl, and toss to incorporate them into the noodles. Add the remaining third of the seasoning sauce, along with the bean sprouts, scallion greens, and chopped peanuts, and cook, tossing, until they are mixed in and barely heated, about 30 seconds.
  • To serve:
  • Quickly transfer the noodles onto the platter, mounding them at one end. Mound the reserved bean sprouts next to the noodles, and arrange the reserved lime wedges next to the bean sprouts. Sprinkle the peanuts on the noodles in a stripe next to the bean sprouts. Serve hot with the small bowls of fish sauce, sugar, and crushed red pepper so that guests can flavor their portions to taste.

SHRIMP PAD THAI



Shrimp Pad Thai image

This is a Pad Thai recipe I got from a restaurant. The sauce is made with ketchup, fish sauce, sugar, lemon juice and vinegar, and it's sprinkled liberally with bean sprouts and chopped peanuts.

Provided by LAURA NASON

Categories     World Cuisine Recipes     Asian     Thai

Time 1h

Yield 4

Number Of Ingredients 17

1 (8 ounce) package rice noodles
1 ½ teaspoons vegetable oil
1 onion, diced
1 teaspoon minced garlic
12 medium fresh shrimp, peeled and deveined
1 tablespoon ketchup
1 tablespoon fish sauce
1 tablespoon white sugar
1 tablespoon lemon juice
1 tablespoon white wine vinegar
2 eggs, lightly beaten
¼ pound bean sprouts
½ cup unsalted dry-roasted peanuts, chopped
¼ pound bean sprouts
1 lemon, sliced
½ cup chopped peanuts
¼ cup coarsely chopped cilantro

Steps:

  • In a medium bowl, soak the noodles in cold water for 15 min; drain. Cover noodles with hot water, and soak for 15 minutes; drain. Rinse with cold water, drain, and set aside.
  • Heat oil in a wok or large heavy skillet over medium heat. Saute onion and garlic until onion is soft and translucent, about 5 minutes. Add shrimp, and cook until pink. Stir in ketchup, fish sauce, sugar, lemon juice and vinegar. Pour in the beaten egg, and cook without stirring until egg is partially set. Add drained noodles, 1/4 pound bean sprouts, and 1/2 cup peanuts. Mix while cooking until noodles are tender.

Nutrition Facts : Calories 541.4 calories, Carbohydrate 68.7 g, Cholesterol 120.4 mg, Fat 23.2 g, Fiber 6.6 g, Protein 20.2 g, SaturatedFat 3.7 g, Sodium 488 mg, Sugar 9.6 g

SHRIMP PAD THAI



Shrimp Pad Thai image

This take on the popular Thai noodle dish takes several liberties when it comes to ingredients-there's no egg or tamarind-but its jumble of shrimp, tofu, bean sprouts and peanuts delivers tons of taste and texture.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 14

8 ounces flat Thai rice noodles
1/4 cup fish sauce
1/4 cup raw or turbinado sugar
1 to 2 tablespoons hot Asian chili sauce (sambal oelek or sriracha)
2 tablespoons fresh lime juice, plus lime wedges for garnish
1/4 cup vegetable oil
1 pound large shrimp, butterflied with the shells on
4 large cloves garlic, chopped
1 12-ounce package extra-firm tofu, cut into 1/2-inch cubes
6 radishes, cut into thin strips
4 scallions, halved lengthwise and cut into 1-inch pieces
1/2 cup roasted salted peanuts, coarsely chopped
2 cups bean sprouts
2 jalapeno peppers (red and green), seeded and thinly sliced into strips

Steps:

  • Soak the noodles in a bowl of warm water until soft enough to separate, about 10 minutes. Mix the fish sauce, sugar, chili sauce and lime juice in a separate bowl. When the noodles are soft, drain and return to the bowl. Put the bowls and other ingredients next to the stove (this dish cooks quickly).
  • Heat a wok or large skillet over high heat until very hot. Add the vegetable oil, then add the shrimp and stir-fry until pink, about 2 minutes. Transfer the shrimp to a bowl using a slotted spoon; leave the oil in the pan. Add the garlic and tofu to the pan; stir-fry until just golden. Add the noodles and 1/4 cup fish-sauce mixture; stir-fry until the noodles absorb the sauce, about 3 minutes. Add up to 1/4 cup water if the noodles seem dry, but don't let them become mushy.
  • Add the radishes, scallions and 1/4 cup peanuts; toss to combine. Stir in the remaining fish-sauce mixture. Taste and adjust seasoning (you can add more water, lime juice or fish sauce).
  • Return the shrimp to the pan and heat through, about 2 minutes. Transfer the mixture to a platter; top with bean sprouts, jalapenos and the remaining 1/4 cup peanuts. Serve with lime wedges.

PAD THAI WITH CHICKEN AND SHRIMP



Pad Thai With Chicken and Shrimp image

PLEASE NOTE: This calls for one 1/2 pound package of noodles. Not one pound. Not a pound and a half. I'm not sure how else to write it so that it's clearer. I think this is a great Pad Thai recipe - quick and easy. It's certainly a favourite in our house. I would suggest making a double batch of the sauce, so the dish is even more flavorful. For those with milder tastes, cut back on the red pepper flakes. The recipe as is has quite a bite to it. This isn't a "authentic" Pad Thai recipe, so if that's what you are looking for, then this may not be it.

Provided by Just Call Me Martha

Categories     Chicken

Time 25m

Yield 8 serving(s)

Number Of Ingredients 17

1 (1/2 lb) package rice noodles
3 tablespoons fish sauce
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
2 teaspoons chili-garlic sauce (sambal oelek)
2 tablespoons sugar
2 tablespoons peanut oil
6 garlic cloves
1 lb boneless skinless chicken breast
1/2 lb fresh shrimp
1/2 teaspoon red pepper flakes (hot)
2 eggs
2 cups bean sprouts
5 green onions
1 cup chopped cilantro (coriander)
3 limes
1/4 cup coarsely chopped roasted peanuts

Steps:

  • Place noodles in large bowl and cover with boiling water for about 10 minutes.
  • Drain.
  • Set aside.
  • Mix together fish sauce, ketchup, Worcestershire, chili-garlic sauce and sugar.
  • Set aside.
  • Cut chicken into 1" cubes.
  • Peel and de-vein raw shrimp and chop coarsely.
  • Finely chop garlic.
  • Heat peanut oil in large frying pan or wok.
  • Add garlic, chicken, shrimp and red pepper flakes.
  • Stir until shrimp turns pink.
  • Add sauce mixture and stir for 3 more minutes.
  • Add beaten eggs and stir constantly for one minute.
  • Add drained rice noodles and toss until coated.
  • Stir in bean sprouts, onions and 1/2 cup cilantro.
  • Stir and toss for a minute or so, until heated.
  • Spoon out onto large serving platter.
  • Sprinkle with chopped peanuts and remaining cilantro.
  • Top with slices or wedges of lime, which will be used to squeeze over noodles upon serving.

SHRIMP PAD THAI



Shrimp Pad Thai image

Pad Thai is Thailand's national dish, but not because it is traditional. The government codified it in the 1930s as a way of encouraging national pride in the unique ingredients of Thailand. It has been adopted and adapted all over the country, but one constant is that the dish is made almost entirely of long-lasting ingredients like rice noodles and tamarind, making it easy on the home cook. The savory, tart sauce is very simple to assemble, and it lasts well in the fridge. Watcharee Limanon, a cooking teacher in Yarmouth, Maine, who shared this recipe, said that although salty dried shrimp are used in the original recipe, many Thai cooks (and most of her students) now prefer fresh shrimp.

Provided by Julia Moskin

Categories     noodles, main course

Time 45m

Yield 2 to 3 servings

Number Of Ingredients 14

8 ounces sen lek (dried 1/8-inch-wide flat rice noodles​) or other pad Thai noodles
1/4 cup minced garlic
2 tablespoons minced shallot
1/4 cup minced Thai sweet preserved radish (optional; see Tip)
10 to 12 peeled and deveined medium shrimp
8 ounces superfirm (pressed) tofu or drained extra-firm tofu, cut into bite-size cubes or rectangles (1 cup)
4 large eggs, lightly beaten
2 cups bean sprouts
1 small bunch garlic chives or scallion greens, cut into 1-inch lengths (1/2 cup)
3 tablespoons vegetable oil, plus more for cooking eggs
Chopped peanuts, chile powder and lime wedges, for serving
1/3 cup fish sauce
1/3 cup tamarind liquid or concentrate
1/3 cup coconut or other palm sugar or dark brown sugar

Steps:

  • Prepare the noodles: Place dried noodles in a large bowl and cover with hot tap water. Let soak for 20 to 30 minutes while you prepare the remaining ingredients, allowing the water to cool, and stirring and separating the noodles occasionally with your hands. When ready, noodles will be white, limp and almost soft to the bite. (They will cook a little more later on.) Pour off all the water, fluff noodles with your hands, and set aside.
  • Meanwhile, make the sauce: Combine the fish sauce, tamarind and coconut palm sugar in a small saucepan. Bring to a simmer over medium heat, stirring often, just until sugar has dissolved, 3 to 4 minutes. Set aside to cool.
  • Line up the ingredients in the order they'll be cooked: Place the garlic, shallot, radish and shrimp in a bowl, then line up the tofu, noodles, sauce, eggs, bean sprouts and chives. When ready to cook, place 1 cup of hot tap water near the stove.
  • Heat 3 tablespoons of oil in a 14-inch wok, a heavy 12-inch skillet or a large Dutch oven medium-high heat until shimmering. (If using a smaller pan, cook in 2 batches.) Add the contents of the garlic bowl and stir-fry over medium heat, adjusting the flame so the ingredients are sizzling but not popping or scorching, until the shrimp are nearly pink, 2 to 3 minutes. Add the tofu and stir-fry to heat through, about 2 minutes.
  • Add noodles and raise the heat as high as it goes, tossing and separating them with a wok turner, tongs or both. When noodles are sizzling, add about half the sauce and 1 tablespoon water, and stir-fry, tossing to coat and cook through.
  • Taste a noodle for doneness and seasoning. If needed, add more sauce and water, and keep cooking, turning often, until noodles are softened and savory.
  • Push noodles to one side of the pan, add enough oil to lightly coat the other side, and add the eggs. Use the spatula to scramble the eggs, stirring and scraping until cooked through and just dry, 1 to 2 minutes, then stir them into the noodles.
  • Add the bean sprouts and chives, and stir to combine. Serve immediately, passing the peanuts, chile powder and lime wedges to adjust seasoning to taste.

COLORFUL SHRIMP PAD THAI



Colorful Shrimp Pad Thai image

Bright, fresh veggie flavors, a splash of tart lime juice, the crunch of peanuts and a hint of heat make this healthy and beautiful shrimp stir-fry a real standout! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 20

6 ounces uncooked thick rice noodles
1/4 cup rice vinegar
3 tablespoons reduced-sodium soy sauce
2 tablespoons sugar
2 tablespoons fish sauce or additional reduced-sodium soy sauce
1 tablespoon lime juice
2 teaspoons Thai chili sauce
1 teaspoon sesame oil
1/4 teaspoon crushed red pepper flakes
STIR-FRY:
1-1/2 pounds uncooked medium shrimp, peeled and deveined
3 teaspoons sesame oil, divided
2 cups fresh snow peas
2 medium carrots, grated
2 garlic cloves, minced
2 large eggs, lightly beaten
2 cups bean sprouts
2 green onions, chopped
1/4 cup minced fresh cilantro
1/4 cup unsalted dry roasted peanuts, chopped

Steps:

  • Cook noodles according to package directions. Meanwhile, in a small bowl, combine the vinegar, soy sauce, sugar, fish sauce, lime juice, chili sauce, oil and pepper flakes until blended; set aside., In a large nonstick skillet or wok, stir-fry shrimp in 2 teaspoons oil until shrimp turn pink; remove and keep warm. Stir-fry snow peas and carrots in remaining oil for 1-2 minutes. Add garlic, cook 1 minute longer or until vegetables are crisp-tender. Add eggs; cook and stir until set., Drain noodles; add to vegetable mixture. Stir vinegar mixture and add to the skillet. Bring to a boil. Add shrimp, bean sprouts and green onions; heat through. Sprinkle with cilantro and peanuts.

Nutrition Facts : Calories 352 calories, Fat 10g fat (2g saturated fat), Cholesterol 208mg cholesterol, Sodium 955mg sodium, Carbohydrate 38g carbohydrate (10g sugars, Fiber 4g fiber), Protein 28g protein.

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SHRIMP PAD THAI - JULIA'S ALBUM
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2013-09-15 Mix in red pepper flakes. In a large skillet, heat 3 tablespoons of peanut oil over medium heat, add chopped green onions, garlic and cook for 2-3 minutes. Add eggs and scramble them until just done. Add shrimp and bean sprouts – continue …
From juliasalbum.com


SHRIMP PAD THAI - ONCE UPON A CHEF
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Set aside. In a small bowl, beat the eggs with a pinch of salt. Set aside. In a medium bowl, whisk together the fish sauce, soy sauce, lime juice, peanut butter, sugar and dried chili flakes. Set aside. Heat 3 tablespoons vegetable oil in a large nonstick pan …
From onceuponachef.com


PAD THAI WITH SHRIMP - THE WASHINGTON POST
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2019-05-22 Heat 4 tablespoons of the oil in a 12-inch nonstick skillet over medium-high heat. Add the garlic and stir-fry just until golden brown. Add the fresh/defrosted shrimp, stirring constantly until ...
From washingtonpost.com


PRAWN / SHRIMP PAD THAI (SPICE I AM RESTAURANT)
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2015-06-17 Add the shallot and stir fry for 2 minutes. Then add the tofu, dried shrimp, fish sauce, palm sugar and tamarind puree and cook for 1 minute until the sugar has dissolved. Add the rice noodles, vinegar and 2 tsp chili powder and stir fry …
From recipetineats.com


BETTER THAN TAKEOUT GARLIC BUTTER SHRIMP PAD THAI.
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2020-02-03 When the oil shimmers, add the shrimp and sear on both sides until pink, 2-3 minutes. Add the butter, garlic, a pinch of both chili flakes and black pepper. Continue to cook the shrimp in the butter until the garlic begins to caramelize and …
From halfbakedharvest.com


SHRIMP PAD THAI | RICARDO
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In a wok or large skillet over medium-high heat, soften the white parts of the onions, the garlic and ginger with the sambal oelek in the oil. Add the peanut sauce, egg, shrimp mixture and noodles. Cook for 3 minutes, stirring until the shrimp are cooked …
From ricardocuisine.com


AUTHENTIC PAD THAI RECIPE WITH SHRIMP - THE SPICY APRON
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2016-02-01 Drain, rinse with cold water and set aside. In a small bowl combine rice vinegar, olive oil, fish sauce, and tamarind paste. Mix well and set aside. Heat a wok or large skillet over medium-high heat. Add vegetable oil and garlic and cook for one …
From thespicyapron.com


SHRIMP PAD THAI - THE WOKS OF LIFE
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2015-07-11 Heat 1 tablespoon of oil in your wok over high heat and sear the shrimp for 1 minute. Remove the shrimp immediately after they’ve gone opaque and are a little golden at the edges, leaving any excess oil in the wok. Set the shrimp aside. Set …
From thewoksoflife.com


QUICK SHRIMP PAD THAI - RECIPE - FINECOOKING
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In a small bowl, combine the fish sauce, sugar, soy sauce, hoisin sauce, and chile-garlic sauce. Once the noodles are drained, heat the oil in a large (12-inch) skillet or stir-fry pan over high heat until very hot. Add the garlic, stir, and immediately add the …
From finecooking.com


SHRIMP PAD THAI - OMNIVORE'S COOKBOOK
2021-10-11 Make this fresh and rich shrimp pad thai in your own kitchen using this super fast and easy recipe that highlights the vibrant flavor of the ingredients. These chewy rice noodles are cooked in a tangy sauce that’s slightly sweet, and loaded with goodies that add fun texture. {Gluten-Free}
From omnivorescookbook.com


SHRIMP PAD THAI - SKIP THE TAKEOUT! - COOKTHESTORY
Instructions. In a small bowl mix together the peanut butter, water, Sriracha, soy sauce, agave or honey, fish sauce, and lime juice until creamy. Set aside. Boil water to cook the rice noodles, and cook according to the package directions. Before draining, reserve 2/3 cup of the noodle cooking water.
From cookthestory.com


BEST PAD THAI RECIPE WITH PEANUT SAUCE - CREME DE LA CRUMB
2019-06-09 Drizzle a large skillet over medium heat with. oil. Saute shrimp, bean sprouts, and carrots until shrimp is cooked through. Push shrimp and veggies to one side of the pan, pour whisked eggs onto the uncovered half of the pan. Stir eggs often until scrambled. …
From lecremedelacrumb.com


AUTHENTIC SHRIMP PAD THAI - MISSION FOOD ADVENTURE
2020-09-28 12 to 14 (about 9 to 10 ounces) large shrimp thawed if frozen, peeled with tails left on, and deveined 2 eggs beaten 2 cups (4 ½ to 5 ounces) mung bean sprouts 2 scallions thinly sliced ¼ cup roughly chopped peanuts (pulsing in a small food processor/chopper works great) Lime wedges for serving Instructions
From mission-food.com


SHRIMP PAD THAI - RECIPE - FINECOOKING
Preparation. Bring a large pot of well-salted water to a boil. In a small saucepan over low heat, combine 1 Tbs. of the oil with the shallots, sugar, tamarind, fish sauce, garlic, and sambal oelek. Stir frequently until the sugar dissolves, about 5 minutes. Remove from the heat, and stir in the lime juice and lemongrass.
From finecooking.com


EASY {30 MINUTE} SHRIMP PAD THAI - CREME DE LA CRUMB
2013-08-29 Cook noodles according to package instructions. While the noodles are cooking, whisk together all ingredients for the sauce and set aside. Add oil and garlic to a large saucepan over medium heat. Cook until fragrant, 5-7 minutes. Add shrimp and allow to cook through. Add noodles and bean sprouts and stir to combine.
From lecremedelacrumb.com


QUICK SHRIMP PAD THAI RECIPE - GRACE PARISI | FOOD & WINE
Step 1 Put the noodles in a large bowl and cover with very hot water. Let soak until just pliable, about 5 minutes. Transfer the noodles to a colander and drain, shaking and tossing the noodles...
From foodandwine.com


PAD THAI RECIPE (WITH CHICKEN OR SHRIMP) - COOKING CLASSY
2019-03-25 Cook chicken or shrimp: Heat oil in a wok or a 12-inch deep saute pan set over medium-high heat. Add chicken and saute until cooked through, about 6 minutes. If using shrimp cook about 1 1/2 minutes per side or until opaque. Transfer to a plate, leaving oil in pan. Share on Pinterest
From cookingclassy.com


PAD THAI WITH SHRIMP RECIPE - SCOTT HOCKER | FOOD & WINE
Directions Step 1 Place the noodles in a large bowl and cover with boiling water. Soak until the noodles have softened, at least 15 minutes. Step 2 Meanwhile, in a small saucepan set over medium...
From foodandwine.com


HOW TO MAKE PAD THAI (EASY HOMEMADE RECIPE, WITH SHRIMP)
2021-12-08 4 ounces dried rice noodles, preferably 1/8-inch wide 4 ounces baked tofu, optional 1 small shallot 3 cloves garlic 1/2 ounce small dried shrimp (2 tablespoons) 1/4 cup preserved sweet radish (1 1/2 ounces) 1 ounce garlic chives or scallions greens, plus more for garnish 5 ounces mung bean sprouts (about 2 cups), plus more for garnish 1/4 cup
From thekitchn.com


PAD THAI WITH SHRIMP RECIPE: EASY ONE-DISH MEAL
2016-05-13 Set aside. In a wok or large skillet, heat 2 tablespoons of the oil over medium-high heat. Add the garlic, and cook, stirring, for about 30 seconds or fragrant. Add the shrimp and cook until shrimp becomes pink in color and mostly cooked through, about 2 minutes. Transfer shrimp to a plate and cover loosely to keep warm.
From savoringtoday.com


THE BEST PAD THAI WITH SHRIMP - FOR FISK SAKE
2020-07-23 BUT, we did come home with a cookbook and we’ve been experimenting to make the best Pad Thai with Shrimp with ingredients you can find at grocery stores here! Although we will always be dreaming of the Pad Thai we made in Chang Mai… this recipe is pretty dang good too. Though the ingredient list is lengthy, don’t be intimidated – they can all be found in any grocery store throughout ...
From forfisksake.com


SHRIMP PAD THAI RECIPE | MYRECIPES
Step 3. Heat a large skillet or wok over medium-high heat. Add oil to pan; swirl to coat. Add onion pieces, shrimp, and garlic; stir-fry 2 minutes or until shrimp is almost done. Add cooked noodles; toss to combine. Stir in sauce; cook 1 minute, stirring constantly to combine.
From myrecipes.com


TRADITIONAL PAD THAI – HOW TO COOK THAI
Heat 2 Tbsp of oil over high heat in a wok or a large saute pan. When the pan is very hot, add the shrimp and let sear without moving until they are halfway done. Flip and finish cooking the shrimp on the other side. Remove and set aside. In the same pan, add another 1 …
From howtocookthai.com


SHRIMP PAD THAI ON THE LIGHTER SIDE - SKINNYTASTE
2012-06-07 Use the spatula to push the noodles to one side of the skillet, and crack the eggs on the empty side of the skillet. Use the spatula to break the egg yolk and let cook for about 30 seconds. Combine the egg and the noodles, and add the seasoning sauce. Stir to combine well with the noodles. Next, add the bean sprouts and chives and continue ...
From skinnytaste.com


SHRIMP PAD THAI RECIPE | MYRECIPES
Step 3. Heat the sesame oil in a large nonstick skillet over medium-high heat. Add minced garlic, and sauté 1 minute. Add shrimp; sauté for 2 minutes or until shrimp are almost done. Add teriyaki sauce mixture, and cook for 2 minutes or until sauce thickens. Add pasta and snow peas; cook for 2 minutes or until thoroughly heated, stirring well.
From myrecipes.com


PAD THAI WITH SHRIMP AND TOFU - THAI CALIENTE THAI RECIPES
2020-07-30 Push noodles to the side and add in the egg. Break the yolk and allow it to set then place noodles on top to cook the egg. Place the shrimp, tofu, half of the bean sprouts, half of the green onions, and half of the crushed peanuts into the skillet. Use tongs and toss with the noodles.
From thaicaliente.com


BEST SHRIMP PAD THAI RECIPE - HOW TO MAKE PAD THAI
2010-08-20 Shrimp Pad Thai . by: mtlabor. August 20, 2010. 5 Stars . 38 Reviews . Review Print . Jump to Recipe. Author Notes. Thai food has never been so easy and quick! Bring the authentic taste of Thailand to your house with this simple and delicious Pad Thai! — ...
From usecx.dedyn.io


HEALTHY SHRIMP PAD THAI {QUICK + EASY + ONE PAN} - WELLPLATED.COM
In a wok, saute the shrimp until pink, add the garlic, and toss in the cooked noodles. Push the contents of the wok to one side, then add the eggs to the empty side. Scramble until they begin to set and then stir into the noodles. Stir in the sauce, then add the veggies and saute until crisp-tender.
From wellplated.com


PAD THAI WITH SHRIMP - A TASTE OF THAI RICE NOODLES
Heat 2 tablespoons vegetable oil in wok or large skillet over medium-high heat. Add egg. Scramble lightly, about 20 seconds. Add shrimp or meat. Stir-fry until cooked through. Add remaining vegetable oil. Add drained noodles. Stir-fry 4-7 minutes until firm but tender. Add scallions, peanuts and Pad Thai Sauce.
From ricenoodlesrecipes.com


BEST-EVER PAD THAI RECIPE! (CHICKEN, SHRIMP OR TOFU)
2016-04-07 Make the Pad Thai Sauce Whisk fish sauce, rice vinegar, brown sugar and soy sauce. (see notes) in a small bowl. Set aside. Prep and Cook the protein: Chicken: slice chicken into very thin strips and season with salt and pepper. Crispy Tofu: Blot tofu with paper towels pressing down firmly.
From feastingathome.com


EASY SHRIMP PAD THAI RECIPE | A FARMGIRL'S DABBLES
2021-06-05 Add reserved pad Thai sauce and stir for 20 seconds. Then add bean sprouts and rice noodles, and the reserved shrimp. Warm and soften the noodles by folding them gently in the wok. Be sure to coat all the noodles with the flavorful pad Thai sauce, but don't overdo the stirring as the noodles will over cook and start to break down.
From afarmgirlsdabbles.com


SEAFOOD PAD THAI (30 MINUTES) • ZONA COOKS
2019-01-21 How to make Pad Thai: Chop the broccoli and green onions and set aside. Bring 3 cups water to a boil in a large sauce pan. Click for a large sauce pan. Remove the pot from the heat and add the noodles. Let sit, stirring occasionally, for the amount of time specified on the package directions.
From zonacooks.com


BEST-EVER PAD THAI RECIPE! (CHICKEN, SHRIMP OR TOFU)
Pad Thai Sauce: 3 tablespoons fish sauce (see notes- or use vegan fish sauce) 3 tablespoons brown sugar (or coconut sugar, palm sugar or regular sugar) see notes
From copymethat.com


GLUTEN-FREE PAD THAI RECIPE - THE SPRUCE EATS
2021-10-08 In a medium-sized bowl, toss the shrimp with the tamari. Set aside. Heat a large wok or large frying pan over medium-high heat. Add 2 tablespoons of the oil and swirl it around, then add the garlic and ginger. Stir-fry for 1 minute and then add the shrimp. Stir-fry 2 …
From thespruceeats.com


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