Shrimp Pad Thai For Four Recipes

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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.

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 FOR TWO



Shrimp Pad Thai for Two image

This version of pad thai, developed by cookbook author and teacher Nancie McDermott, is for those who may not have a wok at home.

Provided by Nancie McDermott

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

Yield Makes 2 servings

Number Of Ingredients 26

For the seasoning sauce:
3 tablespoons water
2 teaspoons prepared tamarind paste, preferably unsweetened, such as Neera's or Rani brands*
3 tablespoons palm sugar or packed dark brown sugar
3 tablespoons Asian fish sauce (also called nam pla or nuoc mam)
1/8 teaspoon salt
For serving:
3 ounces (about 1 cup) fresh mung bean sprouts
2 limes, cut into wedges
3 tablespoons salted dry-roasted peanuts, coarsely chopped
1/4 cup Asian fish sauce (also called nam pla or nuoc mam)
1/4 cup granulated sugar
1/4 cup crushed red pepper
For the rice noodles:
Boiling water for soaking noodles
6 ounces dried flat rice noodles (slender, linguine-width; sometimes called pad thai noodles or stir-fry rice noodles)
For stir-frying the pad thai:
1 tablespoon chopped garlic (about 2 large cloves)
1 tablespoon chopped shallot or onion
6 ounces peeled and deveined small or medium shrimp, patted dry
2 large eggs, beaten well
3 ounces (about 1 cup) fresh mung bean sprouts
1 bunch scallions, greens only, cut into 1-inch pieces (1/2 cup)
1/3 cup salted dry-roasted peanuts, coarsely chopped
3 tablespoons vegetable oil
Equipment: 12-inch heavy, deep skillet or sauté pan, or a 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 3-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 shallot. 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 large plate or platter for serving near the stove.
  • Heat a 12-inch heavy, deep skillet or sauté pan or a large wok over high heat until hot but not smoking. (If at any point during cooking the oil starts smoking, lower the heat.) Add 1 tablespoon of the vegetable oil and swirl to coat the pan. 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 would do with an omelet, until the eggs are mostly set, about 1 minute. 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 pan over high heat and add the remaining 2 tablespoons of the vegetable oil, swirling the pan to coat it evenly (if at any point during cooking the oil starts smoking, lower the heat). Add the garlic and shallot 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 about 2 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 to 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, passing 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 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.

SHRIMP PAD THAI



Shrimp Pad Thai image

Rachael whips up a home-style version of a takeout menu favorite: Pad Thai. This stir-fry dish comprised of rice noodles, peanuts, bean sprouts, and egg will taste just like you ordered it in a restaurant.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 22

1 tablespoon tamarind paste
1 tablespoon rice wine vinegar
2 tablespoons fish sauce
3 tablespoons light brown sugar
The juice of 2 limes
3 small Thai red bird chile peppers, finely chopped, or serrano pepper, finely chopped with seeds
1 package (8 ounces) wide Thai rice noodles
3 tablespoons high-temp cooking oil, such as safflower or peanut oil
3 shallots, peeled and chopped
3 cloves garlic, finely chopped or thinly sliced
2 inches ginger, finely chopped or grated
12 to 16 ounces medium-large shrimp (about 20), peeled, deveined and tails off or equivalent of tofu or plant-based grilled chicken substitute
6 scallions, finely chopped or thinly sliced, whites and greens
2 eggs, lightly beaten with fork
A handful of Thai basil, torn or chopped
1/2 cup dry-roasted peanuts, such as Planters, finely chopped
1 cup bean sprouts (mung)
A handful of cilantro tops
1/4 cup micro basil (optional)
1/4 cup edible flowers (optional)
4 wedges of lime
Chili garlic or sweet chili sauce, to pass at table

Steps:

  • For the sauce: Whisk up the tamarind, rice wine vinegar, fish sauce, brown sugar, lime juice and chile peppers in medium mixing bowl.
  • For the pad Thai: Bring 1 1/2 quarts water to a boil or fill a teakettle and bring to boil. Place noodles in large bowl and cover with boiling water; let stand 5 minutes, Drain in strainer or colander.
  • Heat a large skillet over medium-high heat. Add 1 tablespoon oil and shallots and cook to soften, about 2 minutes. Add garlic and ginger and stir 2 minutes. Push the shallots, ginger and garlic off to the sides, add another tablespoon oil and the shrimp. Toss to cook until the shrimp turn pink, 2 to 3 minutes, adding the scallion whites during the last minute.
  • Meanwhile, heat 1 tablespoon oil in a small nonstick skillet over medium heat. Add the eggs and cook without stirring until just set, 1 to 2 minutes. Use a spatula to fold the egg into a roll or omelet and remove from the pan onto a cutting board. Slice the egg roll across into 1/2-inch pieces.
  • Turn off heat under shrimp and add sauce, cooked noodles, sliced egg and most of the scallion greens, Thai basil and peanuts. Stir and toss to combine all ingredients, 1 to 2 minutes. Top pad Thai with bean sprouts, cilantro, micro basil and edible flowers if using and remaining scallion greens, Thai basil and peanuts. Serve with lime wedges and chili sauce.

SHRIMP PAD THAI



Shrimp Pad Thai image

Once you make this popular Thai dish at home, you won't turn to take-out as often.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 45m

Number Of Ingredients 17

8 ounces rice-stick noodles
1/4 cup tomato-based chili sauce
1/4 cup fresh lime juice
3 tablespoons soy sauce
2 tablespoons light-brown sugar
1 tablespoon anchovy paste
4 tablespoons vegetable oil
4 garlic cloves, minced
1 pound peeled and deveined medium shrimp
3 cups bean sprouts, plus more for garnish
8 scallions, trimmed, halved lengthwise, and cut crosswise into 2-inch pieces
1 large egg, lightly beaten
1/3 cup chopped dry-roasted peanuts
Pinch of red-pepper flakes
Bean sprouts
1/4 cup fresh cilantro
Lime wedges

Steps:

  • Bring a large pot of water to a boil; remove from heat. Stir in noodles; let soak until softened (but still undercooked), 3 minutes. Drain; rinse under cold water until cool.
  • In a small bowl, whisk together chili sauce, lime juice, soy sauce, brown sugar, and anchovy paste. In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add garlic, and cook until fragrant, about 30 seconds. Add shrimp; cook, tossing often, until just opaque throughout, about 3 minutes. Transfer shrimp to a plate.
  • Return skillet to medium-high heat. Add remaining 2 tablespoons oil along with the noodles and chili-sauce mixture; cook, tossing, until combined, about 1 minute. Add bean sprouts, scallions, and shrimp. Pour in egg; toss until noodles are coated and cooked through, about 2 minutes. Serve, topped with garnishes, if desired.

Nutrition Facts : Calories 436 g, Fat 17 g, Fiber 2 g, Protein 24 g

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

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AUTHENTIC PAD THAI RECIPE WITH SHRIMP - THE SPICY APRON
2016-02-01  · Instructions. Cook rice noodles according to package directions. 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 minute.
From thespicyapron.com
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SHRIMP PAD THAI | MIRACLE NOODLE
2. Heat all oils on high heat, stirring in shrimp, garlic, and broccoli slaw. Cook for 3 minutes. ⁣⁣ ⁣⁣ 3. Add egg and stir until cooked. ⁣⁣ ⁣⁣ 4. Add in all other ingredients, and stir fry shrimp until pink and opaque. ⁣⁣ ⁣⁣ 5. Toss with Miracle Noodle, and start shoveling the goodness into your face!
From miraclenoodle.com
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PEANUT SHRIMP PAD THAI RECIPE - RECIPEMAGIK
2021-07-01  · Cook for 1-minute until sugar dissolves. In the same pan add Low Sodium Soy Sauce, Sriracha Hot Sauce, White Refined Sugar, Rice Wine Vinegar, chili powder, and lime juice, Stir well to combine. Add cooked noodles and stir lightly until noodles coat the sauce. Add Cooked Shrimps and toss well until combined.
From recipemagik.com
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