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.
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.
SHRIMP PAD THAI
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
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.
JAPANESE SHRIMP AND SOBA NOODLES
Sizzling shrimp and veggies top off tasty noodles. Looks like it came from an Asian restaurant but takes only 30 minutes in a common skillet.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Cook and drain noodles as directed on package.
- Meanwhile, heat 12-inch nonstick skillet over medium-high heat. Add oil; rotate skillet to coat bottom. Add shrimp, garlic and gingerroot; cook and stir about 3 minutes or until shrimp are pink and firm. Remove from skillet.
- Add carrots, green beans, 1 cup of the broth, the soy sauce and sugar to skillet. Heat to boiling. Cover and cook over medium heat 4 to 6 minutes, stirring occasionally, until vegetables are crisp-tender.
- Stir in shrimp and lemon juice. Mix cornstarch and remaining broth until smooth; stir into shrimp mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Divide noodles among bowls. Top with shrimp mixture.
Nutrition Facts : Calories 335, Carbohydrate 51 g, Cholesterol 160 mg, Fiber 7 g, Protein 29 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1140 mg
SHRIMP PAD THAI FOR FOUR
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
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
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
More about "shrimp pad thai with soba noodles recipes"
RECIPE FOR REAL SHRIMP PAD THAI WITH NOODLES
From thespruceeats.com
SHRIMP PAD THAI - RASA MALAYSIA
From rasamalaysia.com
SHRIMP PAD THAI - JULIA'S ALBUM
From juliasalbum.com
PAD THAI NOODLES WITH SHRIMPS | RECIPES | DELIA ONLINE
From deliaonline.com
SHRIMP PAD THAI - ONCE UPON A CHEF
From onceuponachef.com
BEST EASY SHRIMP PAD THAI RECIPE-HOW TO MAKE EASY SHRIMP ...
From delish.com
AUTHENTIC PAD THAI RECIPE WITH SHRIMP - THE SPICY APRON
From thespicyapron.com
THAI SHRIMP NOODLES - DAMN DELICIOUS
From damndelicious.net
EASY PAD THAI RECIPE - THE SPRUCE EATS
From thespruceeats.com
SHRIMP PAD THAI | RICARDO
From ricardocuisine.com
BETTER THAN TAKEOUT GARLIC BUTTER SHRIMP PAD THAI. - HALF ...
From halfbakedharvest.com
SHRIMP PAD THAI WITH SOBA NOODLES | POPSUGAR FOOD
From popsugar.com
3/5 (11)Category Main DishesCuisine Other AsianTotal Time 50 mins
SOBA SHRIMP PAD THAI - PREVENTION
From prevention.com
Cuisine Asian, Japanese, ThaiCategory Diabetic, Low-Calorie, Dinner, Main DishServings 4Total Time 18 mins
SHRIMP PAD THAI WITH SOBA NOODLES RECIPE | HAYLIE DUFF ...
From cookingchanneltv.com
Servings 4Total Time 40 minsCategory Main-Dish
SHRIMP PAD THAI WITH SOBA NOODLES – MYTOPRECIPE
From mytoprecipe.com
Cuisine ThaiCategory Dinner,LunchServings 4Calories 568 per serving
SOBA SHRIMP PAD THAI | RECIPE | SHRIMP PAD THAI, PAD THAI ...
From pinterest.ca
SOBA NOODLES WITH GRILLED SHRIMP AND CILANTRO RECIPE - SU ...
From foodandwine.com
SHRIMP PAD THAI | THE RECIPE CRITIC
From therecipecritic.com
SOBA NOODLES WITH PAD THAI SHRIMPS, STEP BY STEP RECIPE ...
From 1000worldrecipes.com
EASY SHRIMP PAD THAI | CHEF JULIE YOON
From chefjulieyoon.com
EASY SHRIMP PAD THAI RECIPE WITH LOW CARB SHIRATAKI NOODLES
From foodfitnesslifelove.com
PHAD THAI NOODLES PAD THAI RECIPE - THERESCIPES.INFO
From therecipes.info
SHRIMP PAD THAI RECIPE | MYRECIPES
From myrecipes.com
GARLIC SOBA NOODLES WITH GRILLED SHRIMP | FOODIECRUSH.COM
From foodiecrush.com
HEALTHY SHRIMP PAD THAI {QUICK + EASY + ONE PAN ...
From wellplated.com
SHRIMP PAD THAI - THE WOKS OF LIFE
From thewoksoflife.com
THE BEST PAD THAI WITH SHRIMP - FOR FISK SAKE
From forfisksake.com
EASY SHRIMP PAD THAI | THAI KITCHEN - MCCORMICK
From mccormick.com
SHRIMP PAD THAI FOR TWO (30 MINUTES) • ZONA COOKS
From zonacooks.com
BEST PAD THAI RECIPE WITH PEANUT SAUCE - CREME DE LA CRUMB
From lecremedelacrumb.com
AUTHENTIC SHRIMP PAD THAI - MISSION FOOD ADVENTURE
From mission-food.com
SWEET & SPICY SHRIMP WITH SOBA NOODLES
From theleangreenbean.com
EASY CHICKEN PAD THAI | 12 TOMATOES
From 12tomatoes.com
SHRIMP PAD THAI WITH SOBA NOODLES | RECIPE | SOBA NOODLES ...
From pinterest.com
SOBA NOODLES WITH GRILLED SHRIMP AND CILANTRO RECIPE
From delish.com
10-MINUTE SOBA NOODLE VEGGIE STIR FRY - SKINNYTASTE
From skinnytaste.com
SOBA SHRIMP PAD THAI - PREVENTION.COM
From prevention.com
SHRIMP PAD THAI WITH VEGETABLE NOODLES - JESSICA GAVIN
From jessicagavin.com
10 MINUTE SHRIMP ZOODLE PAD THAI | GIMME DELICIOUS
From gimmedelicious.com
SHRIMP PAD THAI ON THE LIGHTER SIDE - SKINNYTASTE
From skinnytaste.com
SHRIMP PAD THAI – MIRACLE NOODLE
From miraclenoodle.com
SHRIMP PAD THAI WITH RICE NOODLES AND PEANUT TOPPING
From unocasa.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