Shrimp Pad Thai Soup Recipes

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SHRIMP PAD THAI



Shrimp Pad Thai image

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

8 ounces flat rice noodles (linguini or fettuccini width)
2 large eggs
Vegetable oil
5 tablespoons fish sauce
2 tablespoons soy sauce (use gluten-free if needed)
2 tablespoons fresh lime juice, from 1 lime
1 tablespoon creamy peanut butter
3 tablespoons sugar
½ teaspoon dried red chili flakes
4 cloves garlic, finely chopped
1 tablespoon fresh ginger, finely chopped
1 pound large (31/35) shrimp, peeled and deveined, thawed if frozen
Salt
⅔ pound (10 oz.) 1-inch broccoli florets
4 green onions, light and dark green parts, chopped into 1-inch pieces
1 cup fresh bean sprouts, plus more for garnish if desired
¼ cup coarsely chopped dry roasted peanuts
½ cup chopped fresh cilantro
Lime wedges, for serving (optional)

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



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.

THAI SHRIMP SOUP



Thai Shrimp Soup image

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

1 medium onion, chopped
1 tablespoon olive oil
3 cups reduced-sodium chicken broth
1 cup water
1 tablespoon brown sugar
1 tablespoon minced fresh gingerroot
1 tablespoon fish sauce or soy sauce
1 tablespoon red curry paste
1 lemongrass stalk
1 pound uncooked large shrimp, peeled and deveined
1-1/2 cups frozen shelled edamame
1 can (13.66 ounces) light coconut milk
1 can (8-3/4 ounces) whole baby corn, drained and cut in half
1/2 cup bamboo shoots
1/4 cup fresh basil leaves, julienned
1/4 cup minced fresh cilantro
2 tablespoons lime juice
1-1/2 teaspoons grated lime zest
1 teaspoon curry powder

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



Shrimp Pad Thai Soup image

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

1 tablespoon sesame oil
2 shallots, thinly sliced
1 Thai chili pepper or serrano pepper, seeded and finely chopped
1 can (28 ounces) no-salt-added crushed tomatoes
1/4 cup creamy peanut butter
2 tablespoons reduced-sodium soy sauce or fish sauce
6 cups reduced-sodium chicken broth
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
6 ounces uncooked thick rice noodles
1 cup bean sprouts
4 green onions, sliced
Optional: Chopped peanuts and additional chopped chili pepper
Lime wedges

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



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

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

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

1 (8 ounce) package wide rice noodles
¼ cup ketchup
1 tablespoon dark sesame oil
1 tablespoon fish sauce
1 tablespoon soy sauce
½ teaspoon red pepper flakes
2 tablespoons canola oil
1 pound uncooked medium shrimp, peeled and deveined
2 eggs, beaten
1 bunch green onions, chopped
1 cup fresh bean sprouts
3 cloves garlic, minced
½ cup unsalted dry-roasted peanuts, chopped

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



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

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2022-03-29 In a wok over medium excessive warmth, add 1 tbsp oil and your shrimp. Solely fry till 50% cooked. Take away from warmth and put aside. If wanted, add one other 1 tbsp of oil. Fry shallots and garlic for 10 seconds. Add agency tofu and cook dinner for 20-30 seconds. Toss in rice noodles and sauce mixing every part collectively for 1 minute.
From drimz2030.com


SHRIMP PAD THAI - OMNIVORE'S COOKBOOK
2021-10-11 Drain and set aside. For the sauce: Combine the sauce ingredients in a small bowl and mix until the sugar is fully dissolved. To cook: Add 1 tablespoon of oil to a large skillet (at least 12”) and heat over medium-high heat. Add the shrimp without overlapping. Cook without moving until the bottom turns golden brown.
From omnivorescookbook.com


THAI COCONUT GINGER CHICKEN SOUP - THERESCIPES.INFO
chicken, chopped garlic, shiitake, red pepper, ginger,.... All information about healthy recipes and cooking tips
From therecipes.info


THAI SHRIMP SOUP {PALEO, WHOLE30, KETO} - THE PALEO RUNNING …
2021-01-04 Instructions. Heat the oil in a large stock pot over medium heat. Add the onion and cook until fragrant, then stir in the garlic, ginger, lemongrass, and curry paste and cook for one minute. Pour the broth into the pot while stirring continually, …
From paleorunningmomma.com


EASY {30 MINUTE} SHRIMP PAD THAI - CREME DE LA CRUMB
2013-08-29 Cook noodles according to package instructions. While the noodles are cooking, whisk together all ingredients for the sauce and set aside. Add oil and garlic to a large saucepan over medium heat. Cook until fragrant, 5-7 minutes. Add shrimp and allow to cook through. Add noodles and bean sprouts and stir to combine.
From lecremedelacrumb.com


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