Prawn Pad Thai Recipes

SHRIMP PAD THAI

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.

SHRIMP PAD THAI

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.

SHRIMP PAD THAI

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 PRAWNS

Steps:

• Half fill a large saucepan with water and bring to the boil. Add the noodles in 3-4 batches and stir well after each addition. Return to the boil and cook for 3-4 minutes or until just tender. You may need to use a fork to stir the noodles as they cook.
• Drain the noodles in a colander and toss with the 1 teaspoon of oil to stop the strands sticking together, then put to one side. Mix the fish sauce, lime juice and sugar in a small bowl.
• Pour the remaining tablespoon of oil into a large wok or non-stick frying pan and stir-fry the red onion over a medium heat for 2 minutes. Add the garlic and chilli flakes and cook for 30 seconds more. Push all the vegetables to one side of the pan.
• Pour the beaten eggs into the pan and allow to cook into a thin omelette on the bottom. This should take 30-40 seconds. Just before the egg is completely set, use a wooden spoon to roughly chop it.
• Immediately add the prawns, cooked noodles, peanuts, spring onions and fish sauce mixture. Increase the heat to its highest setting and stir-fry together for 2 minutes. Toss all the ingredients with tongs or 2 wooden spoons as you stir-fry to make sure everything is thoroughly hot and well mixed.
• Add the beansprouts and coriander and stir-fry for 2-3 minutes more or until the noodles and eggs are lightly browned in places. Divide between warm plates or bowls using tongs. Serve with extra fish sauce and soy sauce.

PAD THAI WITH PRAWNS

Steps:

• Boil the noodles in salted water for 3 mins until soft. Drain and rinse in cold water. To make the sauce, mix all the ingredients together in a small bowl.
• Heat a wok with half the oil. Add the prawns and spring onions, and cook, stirring quickly, for 1 min or until the prawns turn pink. Push to the side and add the remaining oil. Add the egg and let sit for 30 secs, then scramble until cooked. Add the noodles and sauce, and cook, stirring continuously, for 3 mins or until everything is hot.
• Serve the noodles with the peanuts and coriander sprinkled on top, and lime wedges for squeezing over.

PRAWN & TOFU PAD THAI

Steps:

• Cook the rice noodles according to the packet instructions.
• Meanwhile, make the tamarind sauce. Coarsely grate the palm sugar into a bowl, add the tamarind paste, 1 tablespoon of fish sauce, a dash of vinegar and 2 tablespoons of boiling water and mix well so the sugar dissolves. Taste, and adjust the flavours if needed - you're looking for sweet, sour and slightly salty.
• Halve, deseed and finely slice the chillies, then place in a bowl with the juice from 1 lime to make a quick pickle.
• Drain the noodles and toss in a little oil.
• Peel and roughly chop the shallots, then trim and finely slice the chives. Pick and roughly chop most of the basil and mint leaves.
• Slice the tofu into rough 1cm chunks. Run the tip of a knife down the back of each prawn and pull out the vein, meaning they'll butterfly as they cook. Rinse the dried shrimps under cold running water, then pat dry with kitchen paper.
• Place a large wok on a medium heat with a splash of oil, then add the dried shrimps, peanuts and chilli flakes. Toss for 2 to 3 minutes, or until golden.
• Take the pan off the heat, transfer half the mixture to a pestle and mortar and lightly crush, keeping to one side. Return the pan to a medium-high heat with another splash of oil, adding the shallots to the mix. Fry for 2 minutes, or until turning golden.
• Toss in the prawns, chives, chopped herbs and shredded radish, then cook for a further 2 to 3 minutes, or until the prawns are almost cooked through.
• Beat and add the egg, cook for 1 to 2 minutes, then fold through and toss in the tofu, noodles, beansprouts and tamarind sauce until well combined.
• Divide the pad Thai between bowls, sprinkle over the crushed nut mixture from the mortar and pick over the remaining mint and basil leaves. Serve with the quick pickled chillies and lime wedges for squeezing over. Delicious!

PRAWN PAD THAI

Steps:

• Place the rice stick noodles in a bowl and cover with boiling water.
• Allow to soak till soft.
• Drain and rinse with cold water.
• Heat 1 tablepsoon of the oil in a wok over high heat.
• Add the eggs, swirl, stir gently and cook until just set.
• Remove from the wok and set aside.
• Add the remaining oil, ginger and chilli to the wok and cook for 1 minute.
• Add the prawns and cook for 3 minutes or till they start to turn pinkish.
• Add the noodles, lemon juice, fish sauce and sugar and cook for another 3 minutes.
• Toss through the cooked egg, beansprouts and green onions/scallions.
• Serve IMMEDIATELY, sprinkled with the peanuts.
• You can add more peanuts if you like it crunchier.