SHRIMP PAD THAI
Made with easy-to-find ingredients, this shrimp pad thai tastes just like the one at your favorite Thai restaurant.
Provided by Jennifer Segal
Categories Dinner
Time 45m
Yield 4
Number Of Ingredients 19
Steps:
- Bring 6 cups water to a boil in a large pot. Off the heat, add the noodles. Let sit, stirring occasionally to prevent sticking, until softened but still al dente, 5-20 minutes. (Note that the time varies greatly depending on the type of noodle and brand. The noodles I use -- Thai Kitchen Stir Fry Noodles -- take 20 minutes, even though it says 8-10 minutes on the package). Drain and rinse well with cold water. 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 or wok over medium-high heat. Add the garlic, ginger and shrimp; season with ¼ teaspoon salt and cook, stirring constantly, until the shrimp are pink and cooked through, a few minutes. Transfer the shrimp, garlic and ginger to a large bowl, using a rubber spatula to scrape the pan clean.
- Add 1 tablespoon of oil to the hot pan. Add the broccoli, ¼ cup of water and ¼ teaspoon salt; cook, stirring constantly, until the broccoli is cooked through, 3-4 minutes. Transfer the cooked broccoli to the bowl with the shrimp.
- Add 1 teaspoon of oil to the hot pan. Add the beaten eggs and scramble until cooked through, 1-2 minutes. Add to the bowl with the shrimp and broccoli.
- Add 4 tablespoons oil to the hot pan. Add the drained noodles to the pan, along with the fish sauce mixture. Cook, tossing the noodles gently so as not to break them, until perfectly cooked, a few minutes. Add the shrimp, broccoli and eggs to the pan, along with the green onions; toss gently to combine, cooking until everything is warmed through. Right before serving, sprinkle the bean sprouts, peanuts and cilantro over top and toss to combine. Taste and adjust seasoning if necessary. Transfer to a serving platter and serve with lime wedges and bean sprouts, if desired.
Nutrition Facts : Calories 558, Fat 18g, Carbohydrate 70g, Protein 31g, SaturatedFat 3g, Sugar 14g, Fiber 5g, Sodium 3022mg, Cholesterol 236mg
SHRIMP PAD THAI
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
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.
THAI SHRIMP SOUP
This tasty soup comes together in minutes, and it's a crowd pleaser. The ingredients are available in my little Maine grocery store, too. -Jessie Grearson-Sapat, Falmouth, Maine
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8 servings (2 quarts).
Number Of Ingredients 19
Steps:
- In a Dutch oven, saute onion in oil until tender. Add the broth, water, brown sugar, ginger, fish sauce, curry paste and lemongrass. Bring to a boil. Reduce heat; carefully stir in shrimp and edamame. Cook, uncovered, for 5-6 minutes or until shrimp turn pink., Add the coconut milk, corn, bamboo shoots, basil, cilantro, lime juice, lime zest and curry powder; heat through. Discard lemongrass.
Nutrition Facts : Calories 163 calories, Fat 7g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 505mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges
SHRIMP PAD THAI SOUP
Pad thai is one of my favorite dishes, but it is often loaded with extra calories. This soup is a healthier option that has all the flavor of traditional versions. -Julie Merriman, Seattle, Washington.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (2-3/4 quarts).
Number Of Ingredients 13
Steps:
- In a 6-qt. stockpot, heat oil over medium heat. Add shallots and chili pepper; cook and stir 4-6 minutes or until tender. Stir in crushed tomatoes, peanut butter and soy sauce until blended; add broth. Bring to a boil; cook, uncovered, 15 minutes to allow flavors to blend., Add shrimp and noodles; cook 4-6 minutes longer or until shrimp turn pink and noodles are tender. Top each serving with bean sprouts, green onions and, if desired, chopped peanuts and additional chopped chili pepper. Serve with lime wedges.
Nutrition Facts : Calories 252 calories, Fat 7g fat (1g saturated fat), Cholesterol 69mg cholesterol, Sodium 755mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 4g fiber), Protein 17g protein. Diabetic Exchanges
SHRIMP PAD THAI
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
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
THE BEST SHRIMP PAD THAI
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
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
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
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
SHRIMP PAD THAI
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
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
More about "shrimp pad thai soup recipes"
EASY SHRIMP PAD THAI | THAI KITCHEN - MCCORMICK
From mccormick.com
BEST SHRIMP PAD THAI RECIPE - THE BALD CHEF
From baldchef.com
HEALTHY SHRIMP PAD THAI {QUICK + EASY + ONE PAN} - WELLPLATED.COM
From wellplated.com
SHRIMP PAD THAI RECIPE - LEMON BLOSSOMS
From lemonblossoms.com
SHRIMP PAD THAI FOR TWO (30 MINUTES) - ZONA COOKS
From zonacooks.com
THAI SHRIMP STEW : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
SHRIMP PAD THAI | THE RECIPE CRITIC
From therecipecritic.com
EASY SHRIMP PAD THAI - CHEF JULIE YOON
From chefjulieyoon.com
SHRIMP PHO - VIETNAMESE NOODLE SOUP - THE LEMON BOWL®
From thelemonbowl.com
EASY THAI SHRIMP SOUP - DAMN DELICIOUS
From damndelicious.net
SHRIMP PAD THAI - THE WOKS OF LIFE
From thewoksoflife.com
SHRIMP PAD THAI SOUP RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
EASY SHRIMP PAD THAI RECIPE - MYGOURMETCONNECTION
From mygourmetconnection.com
SHRIMP PAD THAI | RICARDO
From ricardocuisine.com
SHRIMP TOFU PAD THAI NOODLES - POSH JOURNAL
From poshjournal.com
BETTER THAN TAKEOUT GARLIC BUTTER SHRIMP PAD THAI.
From halfbakedharvest.com
SHRIMP PAD THAI - THE FRUGAL GIRL
From thefrugalgirl.com
BEST EASY SHRIMP PAD THAI RECIPE-HOW TO MAKE EASY SHRIMP PAD …
From delish.com
SHRIMP PAD THAI SOUP - ALL INFORMATION ABOUT HEALTHY RECIPES AND ...
From therecipes.info
PAD THAI SOUP - CLOSET COOKING
From closetcooking.com
10 MINUTE SHRIMP ZOODLE PAD THAI - GIMME DELICIOUS
From gimmedelicious.com
PAD THAI SOUP WITH SHRIMPS AND VEGETABLES | GIANGI'S KITCHEN
From giangiskitchen.com
SHRIMP PAD THAI SOUP | PUNCHFORK
From punchfork.com
SHRIMP PAD THAI RECIPE - ANN REDDING | FOOD & WINE
From foodandwine.com
RECIPE FOR REAL SHRIMP PAD THAI WITH NOODLES - THE SPRUCE EATS
From thespruceeats.com
SHRIMP PAD THAI ON THE LIGHTER SIDE - SKINNYTASTE
From skinnytaste.com
SHRIMP PAD THAI SOUP - HEDONISMONLINE
From hedonismonline.com
SHRIMP PAD THAI - RASA MALAYSIA
From rasamalaysia.com
EASY SHRIMP PAD THAI RECIPE | A FARMGIRL'S DABBLES
From afarmgirlsdabbles.com
SIMPLE THAI SHRIMP SOUP - TO SIMPLY INSPIRE
From tosimplyinspire.com
SHRIMP PAD THAI - JULIA'S ALBUM
From juliasalbum.com
SHRIMP PAD THAI - RECIPE - FINECOOKING
From finecooking.com
SHRIMP PAD THAI RECIPE | MYRECIPES
From myrecipes.com
GLUTEN-FREE PAD THAI RECIPE - THE SPRUCE EATS
From thespruceeats.com
SHRIMP PAD THAI RECIPE | MYRECIPES
From myrecipes.com
SHRIMP PAD THAI (30-MINUTE RECIPE) - DRIMZ2030
From drimz2030.com
SHRIMP PAD THAI - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
THAI COCONUT GINGER CHICKEN SOUP - THERESCIPES.INFO
From therecipes.info
THAI SHRIMP SOUP {PALEO, WHOLE30, KETO} - THE PALEO RUNNING …
From paleorunningmomma.com
EASY {30 MINUTE} SHRIMP PAD THAI - CREME DE LA CRUMB
From lecremedelacrumb.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love