Shrimp Pad Thai Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

SPICY SHRIMP PAD THAI



Spicy Shrimp Pad Thai image

I used other pad thai recipes from this website and added shrimp and my own little flavor and spice.

Provided by n0xzemagrl

Categories     World Cuisine Recipes     Asian

Time 50m

Yield 4

Number Of Ingredients 22

1 (8 ounce) package dried rice noodles
2 teaspoons peanut oil
1 small onion, diced
2 cloves garlic, minced
3 tablespoons rice wine vinegar
3 tablespoons ketchup
3 tablespoons fish sauce
3 tablespoons sweet chile sauce
2 tablespoons creamy peanut butter
1 tablespoon light soy sauce
1 tablespoon fresh lime juice
1 tablespoon white sugar
1 teaspoon red pepper flakes
½ teaspoon cayenne pepper
12 uncooked medium shrimp, peeled and deveined
2 eggs, lightly beaten
1 cup unsalted dry-roasted peanuts, chopped
½ pound bean sprouts
¼ cup shredded carrots
½ lime, cut into wedges
¼ cup chopped green onions
¼ cup coarsely chopped cilantro

Steps:

  • Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.
  • Heat oil in a wok over medium heat. Cook and stir onion and garlic until onion is translucent, about 5 minutes.
  • Combine rice wine vinegar, ketchup, fish sauce, chile sauce, peanut butter, soy sauce, lime juice, sugar, red pepper flakes, and cayenne pepper together in a bowl. Set aside.
  • Add shrimp to the wok. Cook and stir until pink, about 4 minutes. Add the ketchup mixture and stir. Move all ingredients to one side to clear a small space in the pan. Pour in eggs and cook without stirring until partially set, about 3 minutes.
  • Stir the drained noodles into the shrimp and egg mixture. Add 1/2 cup peanuts, 1/4 cup bean sprouts, and carrots. Cook and stir until noodles are heated through, about 2 minutes. Garnish with the remaining peanuts, bean sprouts, lime wedges, green onions, and cilantro.

Nutrition Facts : Calories 618.9 calories, Carbohydrate 75.6 g, Cholesterol 120.3 mg, Fat 28 g, Fiber 6.8 g, Protein 22 g, SaturatedFat 4.8 g, Sodium 1421.4 mg, Sugar 15.9 g

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 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



Shrimp Pad Thai image

I found this recipe on FoodNetwork by Danny Boome, whom hosts their new show "Rescue Chef." Perfect balance of flavors. We have this at least once a week. It's good even without the shrimp. I double the sauce because our family likes it saucier. I also have all ingredients ready before I begin cooking.

Provided by Leslulu

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

1 1/2 tablespoons vegetable oil, divided (I use dark sesame seed oil.)
1 tablespoon garlic, minced
1 tablespoon gingerroot, minced
16 large shrimp, peeled and deveined
1 egg, lightly beaten
2 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon rice wine vinegar
1/2 teaspoon red pepper flakes
1 teaspoon brown sugar
7 ounces rice noodles, soaked in warm water for 10 to 15 minutes then drained
1/2 cup bean sprouts
3 scallions, sliced
1 cup cilantro leaf, chopped (I omitted this ingredient because my family doesn't like the taste of cilantro)
1 lime, juice and zest of

Steps:

  • Heat 1 tablespoon of the oil in a wok or a large frying pan.
  • Add the garlic and ginger and saute until lightly golden.
  • Add the shrimp and cook for 1 to 2 minutes until pink, tossing from time to time. Remove and set aside in a bowl.
  • Heat 1/2 tablespoon of oil in the same wok or pan and add the egg. Stir to scramble the egg into small pieces, remove and set aside with the shrimp.
  • Heat the remaining oil in the pan and add the soy sauce, fish sauce, rice wine, red pepper flakes, and brown sugar. (I put all these ingredients together in a bowl before I begin cooking). Stir briefly, add the drained noodles and cook for 5 minutes.
  • Add the bean sprouts, chopped scallions and cilantro. Mix well and continue to cook until the noodles are heated through.
  • Add the shrimp and egg back into the wok and toss with lime zest and lime juice. Season, if necessary with a little more soy sauce or fish sauce.
  • Serve on white rice or we just eat them without the rice.

Nutrition Facts : Calories 293, Fat 7, SaturatedFat 1.2, Cholesterol 95.8, Sodium 1012.9, Carbohydrate 46.8, Fiber 1.7, Sugar 2.6, Protein 10

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.

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

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.

More about "shrimp pad thai recipes"

BEST EASY SHRIMP PAD THAI RECIPE-HOW TO MAKE EASY SHRIMP ...
best-easy-shrimp-pad-thai-recipe-how-to-make-easy-shrimp image
2015-10-10  · Place rice noodles in large bowl. Pour 4 cups boiling water over noodles and let soak until al dente, 5 to 7 minutes. Drain and run under cold water.
From delish.com
Cuisine Thai
Category Dinner, Main Dish
Servings 4
Total Time 20 mins
  • Place rice noodles in large bowl. Pour 4 cups boiling water over noodles and let soak until al dente, 5 to 7 minutes.
  • 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 cup green onions and stir-fry until fragrant, 1 minute, then add eggs and cook, scrambling with wooden spoon, 2 minutes.
See details


SHRIMP PAD THAI - ONCE UPON A CHEF
shrimp-pad-thai-once-upon-a-chef image
2016-03-16  · Add the eggs to the bowl with the shrimp and broccoli. Add more oil to the pan, then add the drained noodles and pad thai sauce. Cook, tossing gently, until the …
From onceuponachef.com
Cuisine Asian, Thai
Total Time 45 mins
Category Dinner
Calories 558 per serving
  • 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 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.
See details


SHRIMP PAD THAI | RICARDO
shrimp-pad-thai-ricardo image
2012-12-10  · Pad Thai. In another bowl, combine the shrimp with the soy sauce. Refrigerate. Place the noodles in a large bowl of boiling water. Let soak for 10 …
From ricardocuisine.com
4/5 (227)
Total Time 35 mins
Category Main Dishes
Calories 530 per serving
See details


SHRIMP PAD THAI - RASA MALAYSIA
shrimp-pad-thai-rasa-malaysia image
2020-06-25  · Shrimp Pad Thai - the best pad thai recipe made with Thai rice noodles and shrimp. Easy to make, better tasting, and healthier than takeout. Prep Time 10 …
From rasamalaysia.com
4.4/5 (10)
Total Time 20 mins
Category Thai Recipes
Calories 494 per serving
  • Cook the skinny rice sticks according to the package directions. Strain in a colander and run cold running water until the noodles becomes cool. Set aside to drain.
  • Make the Tamarind juice by adding the tamarind and water together. Use your hand or a spoon to massage and squeeze the tamarind pulps to release the flavor. The tamarind juice should be dark brown in color, and slightly thick in its consistency. Extract 4 tablespoons of juice, set aside. Discard the tamarind pulps.
  • Heat the oil in a wok or skillet over high heat. Add the garlic and stir fry until aromatic. Add the shrimp, tofu, and continue stirring. As soon as the shrimp changes color, add the rice sticks and stir continuously, for 30 seconds. Use the spatula to push all the ingredients to one side of the wok or skillet. Add the eggs and let cook for about 1 minute or until the bottom sets. Fold the noodles over the eggs, and then add in the Sauce. Stir continuously until everything is well combined. Add the bean sprouts, chives and do a few quick stirs. Turn off the heat and serve the noodles immediately with the lime wedges and topped with the peanuts.
See details


RECIPE FOR REAL SHRIMP PAD THAI WITH NOODLES
recipe-for-real-shrimp-pad-thai-with-noodles image
2012-01-24  · This recipe for Pad Thai noodles with shrimp is authentic and so scrumptious! Once you have the ingredients, the Pad Thai sauce is simple to put …
From thespruceeats.com
Ratings 145
Calories 867 per serving
Category Dinner, Entree, Pasta
See details


BETTER THAN TAKEOUT GARLIC BUTTER SHRIMP PAD THAI. - HALF ...
better-than-takeout-garlic-butter-shrimp-pad-thai-half image
2020-02-03  · Sharing an easy, weeknight style…Better Than Takeout Garlic Butter Shrimp Pad Thai. Quick-cooking rice noodles tossed with a Thai inspired sauce, …
From halfbakedharvest.com
4.2/5 (598)
Total Time 30 mins
Servings 4
Calories 355 per serving
See details


SHRIMP PAD THAI | THE RECIPE CRITIC
2018-07-09  · Heat 1 tablespoon oil a large wok or non-stick skillet over medium-high heat. Cook shrimp 2 minutes per side or until pink. Remove from pan and then scramble the eggs and remove. Add …
From therecipecritic.com
5/5 (3)
Estimated Reading Time 4 mins
Servings 6
Calories 206 per serving
  • Heat 1 tablespoon oil a large wok or non-stick skillet over medium-high heat. Cook shrimp 2 minutes per side or until pink. Remove from pan and then scramble the eggs and remove.
  • Add remaining 1/2 tablespoon oil and saute bell pepper for 2 minutes. Add the bean sprouts, carrots, and green onion and cook 2 minutes. Add the shrimp, noodles, eggs, and sauce and cook 1-2 minutes.
See details


SHRIMP PAD THAI RECIPE | MYRECIPES
2011-02-16  · While water comes to a boil, combine sugar and next 4 ingredients (through Sriracha) in a small bowl. Step 3. Heat a large skillet or wok over medium-high heat. Add oil to pan; swirl to coat. …
From myrecipes.com
4/5 (49)
Total Time 25 mins
Servings 4
Calories 462 per serving
  • Heat a large skillet or wok over medium-high heat. Add oil to pan; swirl to coat. Add onion pieces, shrimp, and garlic; stir-fry 2 minutes or until shrimp is almost done. Add cooked noodles; toss to combine. Stir in sauce; cook 1 minute, stirring constantly to combine. Arrange about 1 cup noodle mixture on each of 4 plates; top each serving with 1/4 cup bean sprouts, 1 tablespoon peanuts, and 2 teaspoons basil.
See details


SHRIMP PAD THAI - THE WOKS OF LIFE
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, you will want to cut …
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 colander. If the noodles are in really long strands, you will want to cut them into 10- to 12-inch lengths, or you will end up with a huge noodle ball when cooking. And nobody wants a huge noodle ball.
  • Remove the heads and shells from the shrimp and collect them into a bowl. Wash and devein the shrimp and set aside.
  • Heat 1 tablespoon of oil in your wok over high heat until just smoking. Add the shrimp heads and shells. Stir-fry until all of the shells are bright orange, and add 2/3 cup water. When liquid comes to a boil, press the shrimp heads with your metal spatula to bring out the flavor and color. Simmer for another 5 minutes and remove from heat. Strain the shrimp stock (about ½ cup) into a bowl and discard the heads and shells. 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.
See details


PAD THAI RECIPE - THE RECIPE WEBSITE - SUCCULENT SHRIMP ...
2018-04-24  · Soak the noodles in enough water to cover generously for 1 hour. Drain thoroughly and toss with half the oil. Heat the remaining oil in a wok or large, non-stick skillet over high heat until the oil is …
From therecipe.website
Cuisine Thai
Total Time 15 mins
Category Main Dish
Calories 214 per serving
See details


PAD THAI: AUTHENTIC THAI RECIPE! - THE WOKS OF LIFE
2020-09-28  · If you prefer Shrimp Pad Thai, head to my dad’s recipe! Key Ingredients for the Best Pad Thai: There are a few vital ingredients for making an excellent—not just good—pad thai: Tamarind: …
From thewoksoflife.com
4.8/5 (24)
Total Time 50 mins
Category Main Course
Calories 698 per serving
  • First, make the sauce. Take the tamarind pulp (a block about 1 x 2 in (2.5 x 5 cm) and mix it with ½ cup boiling water (you can add a little more if needed to dissolve the paste). Break up the pulp in the hot water, and then press the mixture through a fine-meshed strainer. Discard the solids. To the liquid tamarind concentrate you just made, add the sugar, fish sauce, Thai black soy sauce, Thai sweet soy sauce (if using), and white pepper. Set aside.
  • Soak the pad thai noodles in hot water for about 20 minutes, and drain in a colander. If the noodles are in really long strands, you will want to cut them into 10- to 12-inch lengths to make stir-frying easier.
  • Marinate the sliced chicken by combining it with 1 teaspoon each of Thai thin soy sauce, cornstarch, and water. Set aside.
  • Next, prepare the dried shrimp, mincing them down into a coarse powder (we used a food processor). Prepare the garlic, shallots/red onion, preserved Chinese mustard stems (zha cai), eggs, mung bean sprouts, garlic chives, and peanuts. You want to have everything ready to go before you turn on the stove.
See details


BEST-EVER PAD THAI RECIPE! (CHICKEN, SHRIMP OR TOFU)
2016-04-08  · This Pad Thai recipe is hands-down one of the easiest, tastiest recipes on the blog. It’s a Thai noodle dish made with simple ingredients and can be made with chicken, shrimp or tofu! Vegan …
From feastingathome.com
4.8/5 (191)
Calories 588 per serving
Category Main
  • Cook noodles according to package instructions (or place rice noodles in a shallow bowl or baking dish and boil enough water to cover them. Cover with boiling water for 7- 8 minutes, until tender, then drain. They don’t have to be totally soft, just bendy and pliable)
See details


QUICK SHRIMP PAD THAI RECIPE - GRACE PARISI | FOOD & WINE
2013-12-07  · Step 3. In a large nonstick skillet, heat 3 tablespoons of the oil until shimmering. Add the shallots and garlic and cook over high heat, stirring occasionally, until lightly browned, about 3 ...
From foodandwine.com
5/5
Category Pasta & Noodle Recipes, Asian Noodles
Servings 4
Total Time 30 mins
  • Put the noodles in a large bowl and cover with very hot water. Let soak until just pliable, about 5 minutes. Transfer the noodles to a colander and drain, shaking and tossing the noodles once or twice.
  • In a large nonstick skillet, heat 3 tablespoons of the oil until shimmering. Add the shallots and garlic and cook over high heat, stirring occasionally, until lightly browned, about 3 minutes. Add the pad thai noodles and stir-fry until heated through, about 2 minutes. Add the shrimp and cook, stirring occasionally, until they begin to curl and turn pink, about 2 minutes. Scrape the noodles and shrimp to one side of the pan and add the remaining 2 tablespoons of oil to the empty side of the skillet. Add the eggs and cook, stirring occasionally, until nearly set, about 1 minute. Add the scallions and toss everything together, keeping the eggs relatively intact. Add the fish sauce mixture and stir-fry until the noodles are evenly coated, 2 to 3 minutes. Transfer the pad thai to a platter. Top with peanuts, cilantro and bean sprouts and serve with lime wedges.
See details


EASY HOMEMADE PAD THAI - TASTES BETTER FROM SCRATCH
2018-08-01  · This amazing Pad Thai recipe is easy and approachable and can be made in under 30 minutes. It starts with fresh ingredients including rice noodles, chicken, shrimp, tofu, cilantro, bean …
From tastesbetterfromscratch.com
4.9/5
Calories 596 per serving
Category Main Course
  • Add the shrimp, chicken or tofu, garlic and bell pepper. The shrimp will cook quickly, about 1-2 minutes on each side, or until pink. If using chicken, cook until just cooked through, about 3-4 minutes, flipping only once.
See details


SHRIMP PAD THAI RECIPE | MYRECIPES
2004-09-23  · Place noodles in a large bowl. Add hot water to cover; let stand 12 minutes or until tender. Drain. Combine ketchup, sugar, fish sauce, and pepper in a small bowl. Heat 2 teaspoons oil in a …
From myrecipes.com
4/5 (51)
Calories 343 per serving
  • Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add shrimp; sauté 2 minutes or until shrimp are done. Remove shrimp from pan; keep warm.
  • Heat 4 teaspoons oil in pan over medium-high heat. Add eggs; cook 30 seconds or until soft-scrambled, stirring constantly. Add sprouts, green onions, and garlic; cook 1 minute. Add noodles, ketchup mixture, and shrimp; cook 3 minutes or until heated. Sprinkle with peanuts.
See details


SHRIMP PAD THAI RECIPE - ANN REDDING | FOOD & WINE
2021-04-28  · Preheat the oven to 375°. Spread the peanuts on a baking sheet and toast for 10 minutes, until fragrant. Let cool, then coarsely chop. Meanwhile, in a medium saucepan, combine the tamarind ...
From foodandwine.com
3/5 (1)
Total Time 2 hrs 20 mins
Servings 1
  • Preheat the oven to 375°. Spread the peanuts on a baking sheet and toast for 10 minutes, until fragrant. Let cool, then coarsely chop.
  • Meanwhile, in a medium saucepan, combine the tamarind concentrate, fish sauce, palm sugar, vinegar, shrimp paste and chile powder and bring to a boil, stirring to dissolve the sugar. Let cool.
  • In a large nonstick skillet, heat 1 tablespoon of the canola oil. Add the dried shrimp and stir-fry over high heat for 1 minute. Using a slotted spoon, transfer the shrimp to a paper towel–lined plate. Let cool slightly, then coarsely chop the dried shrimp.
See details


SHRIMP PAD THAI FOR TWO RECIPE | EPICURIOUS
2013-11-19  · Step 5. 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 ...
From epicurious.com
3.7/5 (26)
Total Time 35 mins
Servings 2
See details


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 sugar or light brown …
From finecooking.com
Cuisine Asian
Category Main Course
Servings 4
Calories 790 per serving
See details


28+ THAI RECIPES USING SHRIMP PICTURES - RECIPES
2021-11-12  · Authentic pad thai, pad thai recipe, prawn pad thai, shrimp pad thai. You can use the sauce on chicken, beef, tofu. Also, our thai shrimp cake recipe has corn. Our shrimp pad thai recipe incorporates many authentic ingredients, except for banana flowers—a specialty ingredient widely available in thailand. These recipes feature simple preparation and are perfect menu ideas to cook at …
From recipesweb.my.id
See details


HOMEMADE PAD THAI - RECIPES BY NORA
2019-11-25  · Pad Thai is a stir-fry of rice noodles, shrimp, chicken, and tofu tossed with scrambled eggs in a slightly sweet, tart, and savory sauce served with crushed peanuts and bean sprouts. Once you have all the ingredients ready, it will only take less than 15 minutes to …
From recipesbynora.com
See details


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 »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #main-dish     #seafood     #asian     #shrimp     #one-dish-meal     #shellfish

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.
What are the ingredients in a pad Thai recipe?
It starts with fresh ingredients including rice noodles, chicken, shrimp, tofu, cilantro, bean sprouts, peanuts and scrambled eggs tossed in a delicious homemade pad Thai sauce that is so good it tastes like it came from your favorite Thai restaurant. For a Pad Thai recipe that uses palm sugar and tamarind paste, check out Thai Cooking with Joy.
How to make pad Thai noodles at home?
Instructions 1 Cook noodles according to package instructions, just until tender. ... 2 Mix the sauce ingredients together. ... 3 Heat 1½ tablespoons of oil in a large saucepan or wok over medium-high heat. 4 Add the shrimp, chicken or tofu, garlic and bell pepper. ... 5 Push everything to the side of the pan. ... More items...
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.

Related Search