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.
EASY SHRIMP PAD THAI
How to make the best Easy Shrimp Pad Thai recipe from Delish.com
Categories pad thai shrimp recipes easy shrimp pad thai
Time 20m
Yield 4
Number Of Ingredients 13
Steps:
- 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. Set aside.
- 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. Add 1½ cups bean sprouts and stir-fry until crisp-tender, 3 minutes. Move bean sprouts and egg mixture to side of wok and add shrimp to other side; let cook for 5 minutes or until bright pink. Stir everything together and add sauce and the noodles. Gently toss mixture until noodles are heated through and sauce has thickened slightly.
- Serve immediately, garnished with chopped peanuts, lime wedges, red pepper flakes, and remaining ½ cup bean sprouts.
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.
SPICY SHRIMP PAD THAI
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
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
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
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
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
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
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
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.
SHRIMP PAD THAI
Make and share this Shrimp Pad Thai recipe from Food.com.
Provided by ratherbeswimmin
Categories Healthy
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Add noodles to a large bowl; add hot water to cover; let stand 12 minutes or until tender; drain.
- In a small bowl, combine ketchup, fish sauce, sugar, and pepper flakes; set aside.
- Heat 2 teaspoons oil in a large nonstick skillet over med-high heat.
- Add in shrimp; stir-fry/saute 2 minutes or until shrimp are done; remove shrimp from pan; keep warm.
- Heat 4 teaspoons oil in skillet over med-high heat.
- Add eggs; cook 30 seconds or until soft-scrambled, stirring constantly.
- Add in sprouts, green onions, and garlic; cook 1 minute.
- Add in noodles, ketchup mixture, and shrimp; cook 3 minutes, or until heated.
- Sprinkle with peanuts.
Nutrition Facts : Calories 347.5, Fat 10.8, SaturatedFat 2, Cholesterol 217.6, Sodium 953, Carbohydrate 37.7, Fiber 2.2, Sugar 8.8, Protein 25
SHRIMP PAD THAI
Pad Thai is Thailand's national dish, but not because it is traditional. The government codified it in the 1930s as a way of encouraging national pride in the unique ingredients of Thailand. It has been adopted and adapted all over the country, but one constant is that the dish is made almost entirely of long-lasting ingredients like rice noodles and tamarind, making it easy on the home cook. The savory, tart sauce is very simple to assemble, and it lasts well in the fridge. Watcharee Limanon, a cooking teacher in Yarmouth, Maine, who shared this recipe, said that although salty dried shrimp are used in the original recipe, many Thai cooks (and most of her students) now prefer fresh shrimp.
Provided by Julia Moskin
Categories noodles, main course
Time 45m
Yield 2 to 3 servings
Number Of Ingredients 14
Steps:
- Prepare the noodles: Place dried noodles in a large bowl and cover with hot tap water. Let soak for 20 to 30 minutes while you prepare the remaining ingredients, allowing the water to cool, and stirring and separating the noodles occasionally with your hands. When ready, noodles will be white, limp and almost soft to the bite. (They will cook a little more later on.) Pour off all the water, fluff noodles with your hands, and set aside.
- Meanwhile, make the sauce: Combine the fish sauce, tamarind and coconut palm sugar in a small saucepan. Bring to a simmer over medium heat, stirring often, just until sugar has dissolved, 3 to 4 minutes. Set aside to cool.
- Line up the ingredients in the order they'll be cooked: Place the garlic, shallot, radish and shrimp in a bowl, then line up the tofu, noodles, sauce, eggs, bean sprouts and chives. When ready to cook, place 1 cup of hot tap water near the stove.
- Heat 3 tablespoons of oil in a 14-inch wok, a heavy 12-inch skillet or a large Dutch oven medium-high heat until shimmering. (If using a smaller pan, cook in 2 batches.) Add the contents of the garlic bowl and stir-fry over medium heat, adjusting the flame so the ingredients are sizzling but not popping or scorching, until the shrimp are nearly pink, 2 to 3 minutes. Add the tofu and stir-fry to heat through, about 2 minutes.
- Add noodles and raise the heat as high as it goes, tossing and separating them with a wok turner, tongs or both. When noodles are sizzling, add about half the sauce and 1 tablespoon water, and stir-fry, tossing to coat and cook through.
- Taste a noodle for doneness and seasoning. If needed, add more sauce and water, and keep cooking, turning often, until noodles are softened and savory.
- Push noodles to one side of the pan, add enough oil to lightly coat the other side, and add the eggs. Use the spatula to scramble the eggs, stirring and scraping until cooked through and just dry, 1 to 2 minutes, then stir them into the noodles.
- Add the bean sprouts and chives, and stir to combine. Serve immediately, passing the peanuts, chile powder and lime wedges to adjust seasoning to taste.
SHRIMP PAD THAI
This is NOT an authentic Pad Thai recipe, but it's a delicious version of American Pad Thai. Based on Cook's Illustrated's Pad Thai with some additions from SheSimmers.com. It comes together VERY quickly once you start cooking, so make sure all your ingredients are prepared in advance.
Provided by Abby Falck
Categories Thai
Time 40m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- In a large bowl or pot, soak the noodles in hot tap water until they are just pliable enough to wrap around your fingers, about 15-20 minutes. Drain. While they soak --
- In a small bowl, stir together sauce ingredients until sugar is dissolved.
- In a large skillet, heat 2 Tbsp of the oil over high heat until shimmering.
- Add noodles and sauce. Stir constantly with tongs until noodles have softened, about 30-45 seconds.
- Push noodles to one side of the pan. Add the other 2 Tbsp oil, garlic, onion, and shrimp.
- Cook until shrimp are just starting to turn opaque, about 30 seconds, then stir noodles and shrimp mixture together and move everything to the outside of the pan, leaving a well in the center.
- Add the eggs to the center well, allow to cook undisturbed until starting to solidify, then break into pieces with your tongs and mix together with the noodles and shrimp.
- Once the eggs and shrimp are fully, but just barely, cooked, turn off the heat and stir in the bean sprouts, peanuts, scallions and cilantro.
Nutrition Facts : Calories 582.9, Fat 23.4, SaturatedFat 3.6, Cholesterol 236.2, Sodium 1850.6, Carbohydrate 68.3, Fiber 3.1, Sugar 13.2, Protein 24.9
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