Shrimp Pad Thai For Two Recipes

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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

Here's my shortcut version of pad thai. Stir in soy sauce and brown sugar, add a sprinkle of cilantro and roasted peanuts-no one will guess the secret ingredient is marinara sauce. -Erin Chilcoat, Central Islip, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

8 ounces uncooked thick rice noodles
1 pound uncooked medium shrimp, peeled and deveined
3 garlic cloves, minced
2 tablespoons canola oil
2 large eggs, beaten
1 cup marinara sauce
1/4 cup reduced-sodium soy sauce
2 tablespoons brown sugar
1/4 cup chopped dry roasted peanuts
Fresh cilantro leaves
1 medium lime, cut into wedges
Sriracha chili sauce or hot pepper sauce, optional

Steps:

  • Cook noodles according to package directions., Meanwhile, stir-fry shrimp and garlic in oil in a large nonstick skillet or wok until shrimp turn pink; remove and keep warm. Add eggs to skillet; cook and stir until set., Add the marinara, soy sauce and brown sugar; heat through. Return shrimp to the pan. Drain noodles; toss with shrimp mixture., Sprinkle with peanuts and cilantro. Serve with lime and, if desired, Sriracha.

Nutrition Facts : Calories 530 calories, Fat 17g fat (2g saturated fat), Cholesterol 232mg cholesterol, Sodium 1212mg sodium, Carbohydrate 64g carbohydrate (11g sugars, Fiber 3g fiber), Protein 29g protein.

SHRIMP PAD THAI FOR TWO



Shrimp Pad Thai for Two 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 2 servings.

Number Of Ingredients 15

2 ounces uncooked thick rice noodles
1/4 pound uncooked small shrimp, peeled and deveined
1 teaspoon canola oil
1 medium onion, chopped
1 garlic clove, minced
1 egg, beaten
1-1/2 cups coleslaw mix
2 green onions, thinly sliced
3 tablespoons rice vinegar
2 tablespoons sugar
4-1/2 teaspoons reduced-sodium soy sauce
1 tablespoon fish sauce or additional reduced-sodium soy sauce
1 to 2 teaspoons chili garlic sauce
1 tablespoon 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; heat through. Drain noodles; toss with shrimp mixture. Garnish with cilantro.

Nutrition Facts : Calories 341 calories, Fat 8g fat (1g saturated fat), Cholesterol 175mg cholesterol, Sodium 668mg sodium, Carbohydrate 49g carbohydrate (20g sugars, Fiber 4g fiber), Protein 18g 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

After the prep, it comes together quickly. Equipment Needed: 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. This version of Pad Thai, developed by cookbook author and teacher Nancie McDermott.

Provided by gailanng

Categories     One Dish Meal

Time 45m

Yield 2 serving(s)

Number Of Ingredients 21

3 tablespoons water
2 teaspoons tamarind paste (preferably unsweetened)
3 tablespoons palm sugar or 3 tablespoons packed dark brown sugar
3 tablespoons asian fish sauce (also called nam pla or nuoc mam)
1/8 teaspoon salt
1 cup fresh mung bean sprouts (about 3 ounces)
2 limes, cut into wedges
3 tablespoons dry roasted salted 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 flakes, to taste (crushed, not powdered)
boiling water for soaking noodles
6 ounces dried flat rice noodles (slender, linguine-width, sometimes called pad thai noodles or stir-fry rice noodles)
boiling water for soaking noodles
1 tablespoon chopped shallot (can sub onion)
6 ounces shrimp, peeled deveined and patted dry
2 large eggs, beaten well
1 cup fresh mung bean sprouts (about 3 ounces)
1 bunch scallion, greens only cut into 1-inch pieces (1/2 cup)
1/3 cup dry roasted salted peanut, coarsely chopped
3 tablespoons vegetable oil

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.

Nutrition Facts : Calories 1261.9, Fat 56.4, SaturatedFat 8.6, Cholesterol 293.2, Sodium 6304.6, Carbohydrate 156.2, Fiber 13.6, Sugar 59.6, Protein 43.8

SHRIMP PAD THAI



Shrimp Pad Thai image

Provided by Bobby Flay

Categories     main-dish

Yield 4 servings

Number Of Ingredients 29

3 tablespoons tamarind pulp
1 cup boiling water
1/4 cup fresh orange juice
3 tablespoon rice vinegar
1 tablespoon honey
1/4 cup fresh Thai basil leaves
Salt and freshly ground black pepper
1/2 cup canola oil
1 pound shrimp (21-25) size, shelled and deveined
12 ounces dried flat rice noodles (1/4-inch wide; sometimes called pad Thai or banh pho)
3 tablespoons tamarind (from a pliable block)
1 cup boiling water
1/2 cup light soy sauce
1/4 cup packed Muscavado light brown sugar
2 tablespoons hot sauce (recommended: Sriracha)
1 1/2 cups peanut or vegetable oil
4 large shallots, sliced crosswise into 1/4-inch thick slices
1 (14 to 16-ounce) package firm tofu, rinsed, patted dry and cut into 1-inch cubes
4 large eggs
1/4 teaspoons salt
Freshly ground black pepper
1 tablespoon water
1 bunch scallions, green and pale green parts, cut into 2-inch pieces
4 garlic cloves, finely chopped
2 cups bean sprouts (1/4 pound)
Thai basil leaves
Cilantro leaves
1/2 cup roasted peanuts, coarsely chopped
Lime wedges

Steps:

  • Place tamarind in a bowl, cover with the boiling water and let sit until softened. Press the pulp through a sieve into a bowl and discard seeds and solids.
  • Combine orange juice, tamarind pulp, vinegar, honey, basil and salt and pepper in a blender and blend until smooth. Strain the mixture through a mesh strainer. Return to the blender, with the motor running, slowly add 6 tablespoons of the oil and blend until emulsified.
  • Heat remaining 2 tablespoons of the oil in a large nonstick saute pan over high heat. Season shrimp on both sides with salt and pepper and add to the pan. Stir in the tamarind glaze, turn the shrimp over and continue cooking until shrimp is cooked through and glazed.
  • Soak noodles in a large bowl of warm water until softened but not overly soft, 25 to 30 minutes. Drain well in a colander and cover with a dampened paper towel.
  • Place the tamarind in a bowl and cover with the boiling water, let sit until soft, about 10 minutes. Force the mixture through a sieve (including the water) into a bowl, discarding seeds and fibers. Add soy sauce, brown sugar, and hot sauce to the tamarind, stirring until sugar has dissolved, set aside.
  • Heat the oil in a wok or a large saute pan over medium heat until hot, then fry half of the shallots over medium-low heat, stirring frequently, until golden brown, 8 to 12 minutes. Remove the shallots with a slotted spoon to a plate lined with paper towels.
  • Reheat shallot oil in wok over high heat until hot. Fry tofu in 1 layer, gently turning occasionally, until golden, 5 to 8 minutes. Transfer tofu to paper towels using a slotted spoon. Transfer the frying oil to a heatproof glass and reserve.
  • Lightly beat eggs with 1/4 teaspoon salt, pepper and a tablespoon of water. Heat 2 tablespoons of the shallot oil in a wok or saute pan over high heat until it shimmers. Add eggs and swirl to coat the side of the wok, then cook, stirring gently with a spatula, until cooked through. Break into chunks with spatula and transfer to a plate.
  • Heat wok over medium heat, add 6 tablespoons of the shallot oil, then swirl to coat side of wok. Stir-fry scallions, garlic, and remaining uncooked shallots until softened, about 1 minute.
  • Add noodles and stir-fry over medium for about 2 minutes. Add tofu, bean sprouts, and 1 1/2 cups sauce and simmer, turning noodles over to absorb sauce evenly, until noodles are tender, about 2 minutes. Stir in additional sauce, if desired, then stir in the eggs. Transfer to a large shallow serving dish and top with the shrimp, crispy shallots, Thai basil, cilantro and peanuts. Serve lime wedges on the side.

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SIMPLE SHRIMP PAD THAI | HEINEN'S GROCERY STORE
Transfer to the bowl with the cooked eggs. Heat the remaining tsp. of olive oil in the same pan and add the bell pepper and carrots. Cook for 3-5 minutes, or until crisp-tender. Add the garlic and cook for 30 seconds. Toss in the cooked noodles, green onions and sauce and mix well until sauce is heated through.
From heinens.com
Estimated Reading Time 3 mins
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SHRIMP PAD THAI - EVERYDAY GLUTEN FREE GOURMET
Shrimp Pad Thai is the national dish of Thailand, a stir-fry noodle dish with that special balance of sweet, spicy, salty and sour that is uniquely Thai. In this recipe I give you a range of amounts for the sauce ingredients so you can adjust the four elements to suit your own taste. Make notes and perfect it. This is a quick weeknight dinner in my house and we know how we like it. …
From everydayglutenfreegourmet.ca
Estimated Reading Time 6 mins
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SHRIMP PAD THAI - RECIPE - FINECOOKING
2019-11-05  · Recipe Shrimp Pad Thai. By Diana Andrews December 2019/January 2020 Issue. Servings: 4. Sour, salty, and sweet are perfectly balanced in this classic Thai noodle dish. Add to that luscious tofu and tender shrimp, and you’ve got a real crowd pleaser. Ingredients. Kosher salt; 1/4 cup peanut oil; 1/4 cup finely chopped shallots; 3-1/2 Tbs. lightly packed grated palm …
From finecooking.com
Cuisine Asian
Category Main Course
Servings 4
Estimated Reading Time 2 mins
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SHRIMP PAD THAI…A COOKING LIGHT MAGAZINE RECIPE ...
2014-07-30  · Shrimp and Garlic in the Wok Remove Shrimp from pan and set aside Add veggies to wok along with 2 Tablespoons of the Thai Sauce. Veggies in the Wok Stir-fry until slightly wilted but still crunchy (about 5 minutes). Veggies almost ready! Add cooked noodles; toss to combine. Add the shrimp.
From reciperealities.net
Estimated Reading Time 4 mins
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SHRIMP PAD THAI FOR TWO RECIPE
Shrimp pad thai for two recipe. Learn how to cook great Shrimp pad thai for two . Crecipe.com deliver fine selection of quality Shrimp pad thai for two recipes equipped with ratings, reviews and mixing tips. Get one of our Shrimp pad thai for two recipe and prepare delicious and healthy treat for your family or friends. Good appetite!
From crecipe.com
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37 BEST SHRIMP PAD THAI IDEAS | ASIAN RECIPES, PAD THAI ...
Jul 21, 2017 - Explore Becky Carlson's board "Shrimp pad Thai", followed by 116 people on Pinterest. See more ideas about asian recipes, pad thai, cooking recipes.
From pinterest.com
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TASTE OF HOME SHRIMP PAD THAI RECIPES
2015-07-11 · Shrimp Pad Thai: Recipe Instructions. Soak the dried pad Thai noodles in warm water for about 20 minutes, and drain in a colander. If the noodles are in really long strands, … From thewoksoflife.com 5/5 (2) Total Time 1 hr Category Noodles And Pasta Calories 581 per serving. Soak the pad thai noodles in warm water for about 20 minutes, and drain in a …
From tfrecipes.com
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SUPER EASY PAD THAI RECIPES
BEST EASY SHRIMP PAD THAI RECIPE-HOW TO MAKE EASY SHRIMP ... 2015-10-10 · 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 … From delish.com Cuisine Thai Category Dinner, Main Dish Servings 4 Total Time 20 mins See details » SUPER EASY PAD THAI …
From tfrecipes.com
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SHRIMP PAD THAI | MIRACLE NOODLE
DIRECTIONS: 1. Prepare Miracle Noodle Angel Hair as per instructions on packaging. ⁣⁣ ⁣⁣ 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.
From miraclenoodle.com
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Top Asked Questions

What's the best way to make shrimp pad Thai?
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.
How long to soak shrimp pad Thai noodles?
This shrimp pad Thai recipe is filled with shrimp, fresh vegetables, and a flavorful pad Thai sauce made with the fastest, easiest, 5-minute shrimp stock. Soak the pad thai noodles in warm water for about 20 minutes, and drain in a colander.
What kind of sauce do you use for Pad Thai?
Shrimp, fish sauce, tamarind, eggs, rice noodles, tofu, and bean sprouts are all common in pad thai. We simplified our version. Since we rarely need (or can find) tamarind, we skipped it in the sauce. To make up for it's sourness, we added lime juice. Also in the sauce: brown sugar, fish sauce, soy sauce, and a little bit of cayenne pepper.
How do you cook shrimp in a wok?
To the bowl of stock, add sugar, tamarind paste, fish sauce, and white pepper. Mix well and set aside. 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.

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