Shrimp Or Chicken Pad Thai Recipes

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SPICY SHRIMP PAD THAI



Spicy Shrimp Pad Thai image

I used other pad thai recipes from this website and added shrimp and my own little flavor and spice.

Provided by n0xzemagrl

Categories     World Cuisine Recipes     Asian

Time 50m

Yield 4

Number Of Ingredients 22

1 (8 ounce) package dried rice noodles
2 teaspoons peanut oil
1 small onion, diced
2 cloves garlic, minced
3 tablespoons rice wine vinegar
3 tablespoons ketchup
3 tablespoons fish sauce
3 tablespoons sweet chile sauce
2 tablespoons creamy peanut butter
1 tablespoon light soy sauce
1 tablespoon fresh lime juice
1 tablespoon white sugar
1 teaspoon red pepper flakes
½ teaspoon cayenne pepper
12 uncooked medium shrimp, peeled and deveined
2 eggs, lightly beaten
1 cup unsalted dry-roasted peanuts, chopped
½ pound bean sprouts
¼ cup shredded carrots
½ lime, cut into wedges
¼ cup chopped green onions
¼ cup coarsely chopped cilantro

Steps:

  • Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.
  • Heat oil in a wok over medium heat. Cook and stir onion and garlic until onion is translucent, about 5 minutes.
  • Combine rice wine vinegar, ketchup, fish sauce, chile sauce, peanut butter, soy sauce, lime juice, sugar, red pepper flakes, and cayenne pepper together in a bowl. Set aside.
  • Add shrimp to the wok. Cook and stir until pink, about 4 minutes. Add the ketchup mixture and stir. Move all ingredients to one side to clear a small space in the pan. Pour in eggs and cook without stirring until partially set, about 3 minutes.
  • Stir the drained noodles into the shrimp and egg mixture. Add 1/2 cup peanuts, 1/4 cup bean sprouts, and carrots. Cook and stir until noodles are heated through, about 2 minutes. Garnish with the remaining peanuts, bean sprouts, lime wedges, green onions, and cilantro.

Nutrition Facts : Calories 618.9 calories, Carbohydrate 75.6 g, Cholesterol 120.3 mg, Fat 28 g, Fiber 6.8 g, Protein 22 g, SaturatedFat 4.8 g, Sodium 1421.4 mg, Sugar 15.9 g

TRADITIONAL CHICKEN & SHRIMP PAD THAI



Traditional Chicken & Shrimp Pad Thai image

Thailand's most famous noodle dish. This dish comes together quickly, so it's handy to have the ingredients prepped and ready before you begin. I don't care for cilantro so I leave it out, but I posted the recipe as it was written.

Provided by Brenda.

Categories     Thai

Time 30m

Yield 8 cups, 4 serving(s)

Number Of Ingredients 15

7 ounces rice noodles, uncooked
1/4 cup water
1/4 cup low sodium soy sauce
1/4 cup fish sauce
2 tablespoons brown sugar
1/2 teaspoon red pepper flakes
2 teaspoons sesame oil, divided
1 egg, lightly beaten
3 garlic cloves, minced
6 ounces boneless skinless chicken breasts, sliced into thin strips
6 ounces medium shrimp, peeled and deveined
3 green onions, chopped
2 cups fresh bean sprouts
1/2 cup cilantro leaf, whole, chopped
2 tablespoons peanuts, chopped

Steps:

  • Prepare rice noodles according to the package. Drain and rinse under cold water; set aside in a bowl.
  • Combine water, soy sauce, fish sauce, brown sugar and red pepper flakes in a small bowl; set aside.
  • Heat one tsp oil in a pan or wok over medium heat. Add beaten egg and stir fry. Remove scrambled egg from pan and add to noodles.
  • Add one tsp oil to heated pan, stir in garlic, chicken and shrimp. Stir fry just until chicken turns opaque and loses its pink color.
  • Add green onions and cook an additional minute.
  • Add noodle-egg mixture and sauce, cook until thoroughly heated.
  • Remove from heat; toss with bean sprouts and cilantro.
  • Sprinkle with peanuts. Serve immediately.

PAD THAI WITH CHICKEN AND SHRIMP



Pad Thai with Chicken and Shrimp image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 18

1 tablespoon soy sauce
1 tablespoon water
1 tablespoon creamy peanut butter
1 teaspoon Asian chili paste, such as sambal oelek
3 tablespoons canola oil
1 teaspoon minced garlic
1 teaspoon minced ginger
1/2 cup julienned mixed vegetables (carrots, yellow squash, zucchini)
4 ounces boneless, skinless chicken breast or thigh, sliced into strips
12 medium to large shrimp, peeled and deveined
1/4 pound medium-wide rice noodles, soaked in warm water until softened and drained
1 tablespoon packed light brown sugar
1 tablespoon cider vinegar
Chopped Romaine lettuce, for garnish
Mung bean sprouts, for garnish
Lime wedges, for garnish
Fresh cilantro leaves, for garnish
Chopped peanuts, for garnish

Steps:

  • In a small bowl, whisk together the soy sauce, water, peanut butter, and chili paste until smooth.
  • Heat a large wok over medium-high heat, and add canola oil. When the oil is hot, add the garlic and ginger and let cook until fragrant, about 1 minute. Add the vegetables, chicken, and shrimp, and stir-fry until chicken and shrimp are browned and cooked through, about 2 minutes. Add noodles and toss to coat.
  • Add peanut/spice paste, brown sugar and cider vinegar and toss to distribute. Cook until heated through, about 2 minutes.
  • Spread chopped romaine on a platter. Serve pad Thai on top of lettuce and garnish with mung bean sprouts, lime, cilantro and chopped peanuts.

CHICKEN AND SHRIMP PAD THAI



CHICKEN AND SHRIMP PAD THAI image

Categories     Chicken     Pasta     Shellfish     Stir-Fry

Yield 4 People

Number Of Ingredients 20

8 oz Thai rice noodles
1/2 cup vegetable oil
1/4 cup tamarind paste
1/4 cup warm water
2 medium chicken breasts
15 medium cooked and deviened shrimp
3 tbsp fish sauce (nam pla)
2 tbsp sesame oil
2 tbsp lime juice
2 tbsp minced garlic
1/2 cup sugar
1/4 cup coconut milk
1/2 cup shredded carrot
1/2 cup crushed roasted peanuts
1/2 cup mushrooms
1 cup green onion (cut 1 in. pieces)
1 cup bean sprouts
2 eggs
Lime wedges (for garnish)
Red pepper flakes or other spice to taste

Steps:

  • 1. Soak noodles in warm water for at least 45 minutes. 2. Mix tamarind with 1/4 cup water in a small bowl at let stand for 10-15 minutes (or until soft) then blend to a smooth paste. 3. Combine fish sauce, lime juice, coconut milk, sesame oil, sugar and peppar flakes together in a mixing bowl, set aside. 4. Add 3-5 tbsp (depending on taste) of your tamarind mixture to the fish sauce mix. Mix well and set aside. (At this point you can taste a small amount of your sauce to see if it meets your taste. If not this is the time to make small adjustments). 5. Cut green onion, shred carrot and mince garlic, set aside. 6. Cut chicken into small pieces (1 in), set aside. 7. Add oil to wok or large pan and heat. Add garlic and stir until golden brown. Add chicken and spread out evenly. When chicken is almost cooked through add the eggs. After 30 seconds or so break the yolks and mix the egg, let cook 1-2 minutes. 8. While chicken and eggs finish cooking drain the noodles and add them to the wok and mix well. 9. Add your fish sauce mixture to the wok and mix well. 10. Add 2/3 of the green onion, crushed peanuts and carrot. 11. Add all of the mushrooms and shrimp. 12. Stir fry on low heat for 3-4 minutes. 13. Mix well and transfer to serving dishes. Top with remaining carrot, peanuts, green onion, bean sprouts and 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.

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