Shrimp Pad Thai Recipes

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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.

EASY SHRIMP PAD THAI



Easy Shrimp Pad Thai image

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

7 oz. flat rice noodles
1/4 c. fish sauce
1/4 c. rice wine vinegar*
3 tbsp. brown sugar
1/2 tsp. crushed red pepper flakes, plus more for garnish
3 tbsp. peanut (or canola) oil
1 clove garlic, minced
3 green onions, thinly sliced and divided
2 large eggs
2 c. bean sprouts, divided
1/2 lb. medium shrimp, peeled and deveined, tails left on
1/2 c. unsalted roasted peanuts, finely chopped
Lime wedges, for serving

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



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

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

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.

SHRIMP PAD THAI



Shrimp Pad Thai image

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

1/2 lb wide rice stick noodles (banh pho)
1/4 cup ketchup
3 tablespoons fish sauce
2 tablespoons sugar
1/2-1 teaspoon crushed red pepper flakes
2 tablespoons vegetable oil, divided
1 lb medium shrimp, peeled and deveined
2 large eggs, beaten
1 cup fresh bean sprout
3/4 cup sliced green onion (1 inch slices)
1 teaspoon minced garlic
2 tablespoons chopped dry-roasted unsalted peanuts

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



Shrimp Pad Thai image

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

8 ounces sen lek (dried 1/8-inch-wide flat rice noodles​) or other pad Thai noodles
1/4 cup minced garlic
2 tablespoons minced shallot
1/4 cup minced Thai sweet preserved radish (optional; see Tip)
10 to 12 peeled and deveined medium shrimp
8 ounces superfirm (pressed) tofu or drained extra-firm tofu, cut into bite-size cubes or rectangles (1 cup)
4 large eggs, lightly beaten
2 cups bean sprouts
1 small bunch garlic chives or scallion greens, cut into 1-inch lengths (1/2 cup)
3 tablespoons vegetable oil, plus more for cooking eggs
Chopped peanuts, chile powder and lime wedges, for serving
1/3 cup fish sauce
1/3 cup tamarind liquid or concentrate
1/3 cup coconut or other palm sugar or dark brown sugar

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



Shrimp Pad Thai image

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

1 tablespoon tamarind paste
1/4 cup water
3 tablespoons fish sauce (or to taste)
3 tablespoons palm sugar, chopped
1 tablespoon lime juice
1 tablespoon shrimp paste in oil (optional)
1 -2 bird's eye chile, seeded and minced
4 tablespoons vegetable oil, divided
8 ounces medium-width dried flat rice noodles
1 lb medium shrimp, peeled and deveined
3 tablespoons minced shallots or 3 tablespoons onions
1 tablespoon minced garlic
2 eggs, lightly beaten
4 ounces bean sprouts
1/3 cup chopped unsalted dry roasted peanuts
3 scallions, sliced
1/4 cup fresh cilantro leaves, coarsely chopped
fish sauce
lime wedge
more cilantro
red pepper flakes

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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EASY HOMEMADE PAD THAI - TASTES BETTER FROM SCRATCH
easy-homemade-pad-thai-tastes-better-from-scratch image
2022-04-13 Rinse under cold water. Make sauce by combining sauce ingredients in a bowl. Set aside. Stir Fry:: Heat 1½ tablespoons of oil in a large saucepan or wok over medium-high heat. Add the shrimp, chicken or tofu, …
From tastesbetterfromscratch.com


BETTER THAN TAKEOUT GARLIC BUTTER SHRIMP PAD THAI.
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2020-02-03 1. Cook the rice noodles according to packaged directions. 2. To make the sauce. In a small bowl, combine the soy sauce, fish sauce, vinegar, honey, and chili flakes. 3. Heat the olive oil in a large skillet over medium heat. …
From halfbakedharvest.com


SHRIMP PAD THAI | THE RECIPE CRITIC
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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 remaining ½ tablespoon oil and …
From therecipecritic.com


RECIPE FOR REAL SHRIMP PAD THAI WITH NOODLES - THE …
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2019-05-31 The Spruce. Push ingredients aside, making room in the center of your wok/pan and crack in the egg. Stir-fry quickly to scramble (30 seconds to 1 minute). The Spruce. Add the noodles and drizzle over 1/3 of the pad Thai …
From thespruceeats.com


SHRIMP PAD THAI - THE WOKS OF LIFE
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2015-07-11 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 …
From thewoksoflife.com


SHRIMP PAD THAI - SKIP THE TAKEOUT! - COOKTHESTORY
Instructions. In a small bowl mix together the peanut butter, water, Sriracha, soy sauce, agave or honey, fish sauce, and lime juice until creamy. Set aside. Boil water to cook the rice noodles, …
From cookthestory.com


SHRIMP PAD THAI ON THE LIGHTER SIDE - SKINNYTASTE
2012-06-07 Use the spatula to push the noodles to one side of the skillet, and crack the eggs on the empty side of the skillet. Use the spatula to break the egg yolk and let cook for about 30 …
From skinnytaste.com


BEST-EVER PAD THAI RECIPE! (CHICKEN, SHRIMP OR TOFU)
2016-04-07 Make the Pad Thai Sauce Whisk fish sauce, rice vinegar, brown sugar and soy sauce. (see notes) in a small bowl. Set aside. Prep and Cook the protein: Chicken: slice …
From feastingathome.com


QUICK SHRIMP PAD THAI RECIPE - GRACE PARISI | FOOD & WINE
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.
From foodandwine.com


BEST PAD THAI RECIPE WITH PEANUT SAUCE - CREME DE LA CRUMB
2019-06-09 Drizzle a large skillet over medium heat with. oil. Saute shrimp, bean sprouts, and carrots until shrimp is cooked through. Push shrimp and veggies to one side of the pan, pour …
From lecremedelacrumb.com


SHRIMP PAD THAI RECIPE - LEMON BLOSSOMS
2020-01-10 For the Pad Thai. Heat a skillet or wok over high heat. Add the oil and swirl the pan to coat completely. Add the garlic and stir for about 10 seconds. Crack the eggs into the pan …
From lemonblossoms.com


AUTHENTIC (AND EASY) SHRIMP PAD THAI | HOW TO FEED A LOON
2019-12-05 Push the ingredients to one side, and add 1 more tablespoon of the oil to the center of the wok. Crack the eggs into the open space of the wok and quickly stir-fry until scrambled. …
From howtofeedaloon.com


GLUTEN-FREE PAD THAI RECIPE - THE SPRUCE EATS
2021-10-08 Stir-fry 2 minutes, or until the shrimp are pink and plump. Push the ingredients to one side of the pan and drizzle a little more of the remaining oil into the open side. Crack in the …
From thespruceeats.com


THAI NOODLES SHRIMP - RECIPES | COOKS.COM
2 hours ago Soak noodles in warm water for 15-20 ... light brown. Add shrimp and stir-fry until well done. ... powder and garnish with lemon wedges. Serve hot.
From cooks.com


SHRIMP PAD THAI RECIPE | MYRECIPES
Step 3. 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 …
From myrecipes.com


SHRIMP PAD THAI RECIPE
2021-07-05 Use this pad Thai recipe to make vegan or vegetarian pad Thai by leaving out the egg and substituting the fish sauce with more soy sauce. Ingredients. 8 ounces of flat rice …
From petitegourmets.com


SHRIMP PAD THAI - RECIPE - FINECOOKING
Preparation. Bring a large pot of well-salted water to a boil. In a small saucepan over low heat, combine 1 Tbs. of the oil with the shallots, sugar, tamarind, fish sauce, garlic, and sambal oelek.
From finecooking.com


SHRIMP PAD THAI RECIPE WITH TAMARIND AND PEANUTS | FOODAL
2019-10-29 Heat a wok or large skillet over medium-high heat and add one tablespoon of the oil. Sear the shrimp until they’re bright pink and a light crust forms, about 1 1/2 minutes per side. …
From foodal.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 …
From omnivorescookbook.com


SHRIMP PAD THAI RECIPE | MYRECIPES
Meanwhile, heat a large wok or frying pan over high heat. Pour in oil and carefully swirl to coat sides. Add garlic, shrimp, and green onions and cook 2 minutes, stirring often.
From myrecipes.com


THE BEST SHRIMP PAD THAI RECIPE - 100 DAYS OF REAL FOOD
2018-02-06 Soak the noodles in warm water for 10 minutes until pliable and easy to separate. Drain and set aside. Mix together the lime, fish sauce, honey, water, and pepper in a small …
From 100daysofrealfood.com


HEALTHY SHRIMP PAD THAI {QUICK + EASY + ONE PAN} - WELLPLATED.COM
Stir continuously to coat the noodles and shrimp with the garlic, then push the ingredients in the skillet over to one side of the pan. Crack the eggs into the empty side of the skillet. Break apart …
From wellplated.com


SHRIMP PAD THAI RECIPE - SITKA SALMON SHARES
Add the drained noodles to the skillet and stir-fry until heated through, about 2 minutes. Add the shrimp and cook, stirring occasionally, until beginning to turn pink, about 2 minutes. Push the …
From sitkasalmonshares.com


SHRIMP PAD THAI | RECIPE | KITCHEN STORIES
2 bowls; 1 cutting board; 1 knife; Mix the tamarind paste with the warm water until the paste dissolves, and set aside. Peel and mince the garlic. Crack the eggs into a bowl.
From kitchenstories.com


THAI LIME SHRIMP & NOODLES - THERESCIPES.INFO
Shrimp Tofu Pad Thai Noodles great www.yummly.com. rice noodles, shrimp, fish sauce, ... Noodles great www.yummly.com. pad thai noodles, peanut oil, garlic cloves, ginger,... See …
From therecipes.info


SHRIMP PAD THAI RECIPE - ANN REDDING | FOOD & WINE
Add the remaining 2 tablespoons of canola oil to the skillet and heat until shimmering. Add the tofu, garlic, shallot and preserved radish and stir-fry over high heat, until the garlic and shallot ...
From foodandwine.com


SHRIMP AND LIME PAD THAI | RICARDO
Rinse under cold running water and drain. Set aside. In a bowl, combine the brown sugar, fish sauce, soy sauce and lime juice. Set aside. In non-stick skillet, cook the egg in a thin omelet in …
From ricardocuisine.com


SHRIMP PAD THAI | RACHAEL RAY IN SEASON
Transfer the shrimp to a plate; reserve the skillet. Step 3. Add the noodles to the boiling water and cook until tender but still slightly chewy, 4 to 5 minutes. Rinse under cold water; drain well. …
From rachaelraymag.com


SHRIMP PAD THAI - UMAMICART
Whisk to combine and set aside. step 3. Heat oil in a pan over high heat and stir-fry shallots and garlic until fragrant. Add in shrimp and cook until shrimp is almost opaque. step 4. Push all …
From umamicart.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 …
From lecremedelacrumb.com


EASY PAD THAI WITH SHRIMP - A BEAUTIFUL MESS
2013-04-01 Next stir fry the bell peppers in a bit of oil until just softened. Now stir in the shrimp and sliced brussels sprouts and cook until the sprouts are bright green, 2-3 minutes over …
From abeautifulmess.com


HOW TO MAKE PAD THAI (EASY HOMEMADE RECIPE, WITH SHRIMP)
2021-12-08 Add 1 tablespoon of the vegetable oil to the wok, increase the heat to high, and swirl to coat. Add the tofu mixture and use the spatula to toss and stir until the garlic starts to turn …
From thekitchn.com


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