Shrimp Phad Thai Recipes

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SIMPLE SHRIMP PAD THAI



Simple Shrimp Pad Thai image

The flavor and the heat build with each bite of this shrimp pad thai, so don't taste it right out of the pan and think it needs more heat because five bites later, you will be surprised at the heat.

Provided by PinkPetunias

Categories     World Cuisine Recipes     Asian     Thai

Time 35m

Yield 4

Number Of Ingredients 13

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

Steps:

  • Bring a pot of water to a boil. Add noodles, remove from heat, and let soak until noodles are softened, about 15 minutes. Drain.
  • Mix ketchup, sesame oil, fish sauce, soy sauce, and red pepper flakes together in a bowl. Set aside.
  • Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add shrimp; saute until firm and opaque, 3 to 5 minutes. Remove shrimp and add remaining oil to the skillet.
  • Pour eggs into the skillet; cook and stir until lightly scrambled, about 5 minutes. Add green onions, bean sprouts, and garlic. Cook until fragrant, about 1 minute. Add the noodles, ketchup mixture, and cooked shrimp. Cook for 3 minutes more. Sprinkle with peanuts.

Nutrition Facts : Calories 571.4 calories, Carbohydrate 61 g, Cholesterol 265.6 mg, Fat 23.5 g, Fiber 4.3 g, Protein 30.3 g, SaturatedFat 3.4 g, Sodium 1012.9 mg, Sugar 6.6 g

SHRIMP PAD THAI



Shrimp Pad Thai image

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.

REAL SHRIMP PAD THAI RECIPE



Real Shrimp Pad Thai Recipe image

This recipe for pad Thai noodles with shrimp is authentic, easy, and so scrumptious! It's based on pad Thai dishes in Thailand.

Provided by Darlene Schmidt

Categories     Dinner     Entree     Pasta

Time 40m

Yield 3

Number Of Ingredients 21

8 ounces Thai rice noodles (enough for 2 people)
12 to 15 small to medium raw shrimp (shells removed)
1 boneless chicken breast or 1 to 2 thighs* (chopped up into small pieces)
1 tablespoon soy sauce
4 green onions (sliced, keep white separate from green)
3 to 4 cloves garlic (minced)
1 teaspoon grated galangal (or ginger)
1 to 2 fresh red or green chilies (or as much or little as you like), finely sliced
1 egg
2 to 3 cups bean sprouts
Handful fresh coriander/cilantro
1/3 cup roasted peanuts (chopped)
2 to 3 tablespoons vegetable oil
Lime wedges for serving
Pad Thai Sauce:
1 to 1 1/2 tablespoon tamarind paste , to taste (available at Asian/Indian food stores)
1/4 cup chicken stock
3 tablespoons fish sauce
1 tablespoon soy sauce
1/2 to 1 teaspoon chili sauce (or 1/3 to 3/4 teaspoon cayenne pepper, to taste)
1/8 teaspoon ground white pepper

Steps:

  • Enjoy!

Nutrition Facts : Calories 867 kcal, Carbohydrate 53 g, Cholesterol 228 mg, Fiber 6 g, Protein 64 g, SaturatedFat 9 g, Sodium 2403 mg, Fat 46 g, ServingSize serves 2 to 3, UnsaturatedFat 33 g

SHRIMP PHAD THAI



Shrimp Phad Thai image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h8m

Yield 6 servings

Number Of Ingredients 16

4 ounces medium-thick flat rice noodles
2 tablespoons plus 1 teaspoon sugar
2 tablespoons plus 1 teaspoon Southeast Asian fish sauce
2 tablespoons rice vinegar
1/4 cup peanut oil
2 large eggs, beaten with a pinch of salt
12 ounces peeled and deveined medium shrimp
3/4 teaspoon crushed red pepper flakes
Kosher salt
4 cloves garlic, chopped
2 shallots, thinly sliced
1 cup cubed firm tofu (about 6 ounces)
5 scallions (white and green parts), 3 cut into 1/2-inch pieces, 2 chopped
1 1/4 cups mung bean sprouts
1/3 cup salted roasted peanuts, chopped, plus additional for garnish
For serving: Lime wedges, Sri Racha sauce (Thai hot chili sauce)

Steps:

  • Put the noodles in a medium bowl with hot water to cover. Soak until tender, about 30 minutes. Drain and set aside. Whisk the sugar with the fish sauce and vinegar in a small bowl.
  • Heat a large skillet over medium heat until hot and add 1 tablespoon of the peanut oil. Pour in the eggs, tilting the skillet as you pour to make a thin, even coating of egg. Cook until just set, about 45 seconds. Invert the eggs onto a cutting board and cut into 1/2-inch pieces. Set aside.
  • Add another 1 tablespoon of the peanut oil to the same skillet and heat over high heat. Add the shrimp, 1/2 teaspoon of the pepper flakes, and salt, to taste. Stir-fry until the shrimp are pink and just cooked through, about 1 1/2 minutes. Transfer to a plate.
  • Heat the remaining 2 tablespoons peanut oil over high heat. Add the garlic, shallots, and remaining 1/4 teaspoon red pepper flakes and stir-fry until lightly browned, about 1 minute. Add the tofu and cook about 2 minutes more. Add the noodles and cook, tossing, until lightly coated with the garlic mixture, about 1 minute. Add the fish sauce mixture and large scallion pieces and heat through. Stir in the cooked egg and shrimp, 1 cup of the sprouts, and the 1/3 cup peanuts and toss until hot. Divide the Phad Thai among plates and top with the remaining sprouts, additional peanuts, and chopped scallions. Serve immediately with the lime wedges and Sri Racha.

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

PAD THAI WITH SHRIMP



Pad Thai with Shrimp image

Pad Thai is one of Thailand's most-well known dishes and has become a popular menu item in American restaurants, and for good reason-it's to die for! This homemade version of the stir-fried noodle dish gets an elegant, restaurant-worthy dinner on the table in under an hour.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 18

4 cups water
1 package (6 to 8 oz) linguine-style stir-fry rice noodles (rice stick noodles)*
1/3 cup fresh lime juice
1/3 cup water
3 tablespoons packed brown sugar
3 tablespoons fish sauce or soy sauce
3 tablespoons soy sauce
1 tablespoon rice vinegar or white vinegar
3/4 teaspoon ground red pepper (cayenne)
3 tablespoons vegetable oil
3 cloves garlic, finely chopped
1 medium shallot, finely chopped, or 1/4 cup finely chopped onion
2 eggs, beaten
12 oz frozen cooked peeled deveined medium shrimp, thawed
1/4 cup finely chopped dry-roasted peanuts
3 cups fresh bean sprouts
4 medium green onions, thinly sliced (1/4 cup)
1/4 cup firmly packed cilantro leaves

Steps:

  • In 3-quart saucepan, heat 4 cups water to boiling. Remove from heat; add noodles (push noodles into water with back of spoon to cover completely with water if necessary). Soak noodles 3 to 5 minutes or until noodles are soft but firm. Drain noodles; rinse with cold water.
  • Meanwhile, in small bowl, stir lime juice, 1/3 cup water, the brown sugar, fish sauce, soy sauce, vinegar, red pepper and 1 tablespoon of the oil until well mixed; set aside.
  • In nonstick wok or 12-inch nonstick skillet, heat remaining 2 tablespoons vegetable oil over medium heat. Cook garlic and shallot in oil about 30 seconds, stirring constantly, until starting to brown. Add eggs. Cook about 2 minutes, stirring gently and constantly, until scrambled but still moist.
  • Stir in noodles and lime juice mixture. Increase heat to high. Cook about 1 minute, tossing constantly with 2 wooden spoons, until sauce begins to thicken. Add remaining ingredients except cilantro. Cook 2 to 3 minutes, tossing with 2 wooden spoons, until noodles are tender. Place on serving platter. Sprinkle with cilantro. Garnish with additional chopped dry-roasted peanuts and green onions if desired.

Nutrition Facts : Calories 560, Carbohydrate 59 g, Cholesterol 240 mg, Fat 2 1/2, Fiber 4 g, Protein 29 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1310 mg, Sugar 15 g, TransFat 0 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



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

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 RECIPE BY TASTY



Shrimp Pad Thai Recipe by Tasty image

Here's what you need: pad thai noodle, tamarind concentrate, fish sauce, palm sugar, sriracha, canola oil, fresh shrimp, salt and pepper, eggs, garlic chives, bean sprout, peanuts, purple cabbage, carrot, lime

Provided by Sabina Dacer

Categories     Lunch

Time 30m

Yield 3 servings

Number Of Ingredients 15

8 oz pad thai noodle, softened and set aside
4 tablespoons tamarind concentrate
2 tablespoons fish sauce
3 tablespoons palm sugar, or 1 tsp light brown sugar
1 tablespoon sriracha, optional
2 tablespoons canola oil
8 oz fresh shrimp, uncooked
salt and pepper
2 eggs, beaten
¼ cup garlic chives
½ cup bean sprout
½ cup peanuts, chopped
¼ cup purple cabbage, sliced
carrot, few thinly-sliced
½ lime

Steps:

  • To make the sauce: Combine tamarind concentrate, fish sauce, palm sugar or light brown sugar, and sriracha (optional). Whisk and taste.
  • Heat canola oil in a pan. Sear 8 oz. of uncooked fresh shrimp for 1-2 minutes on each side. Season with salt and pepper. Set aside.
  • In the same pan, add a little more oil and scramble 2 beaten eggs, breaking them down into small pieces with a wooden spoon. Add noodles, sauce, garlic chives sliced into 1 ¼" thick strips, ¼ cup (25 g) bean sprouts, and ¼ cup (30 g) chopped peanuts. Toss.
  • Add back cooked shrimp and give it another toss. Top with sliced purple cabbage and a few thinly-sliced carrots for color (optional), ¼ cup (25 g) bean sprouts, and ¼ cup (30 g) chopped peanuts.
  • Squeeze juice of half a lime over the time and serve warm.

YUMMY SHRIMP PAD THAI



Yummy Shrimp Pad Thai image

This Pad Thai is easier on your budget than the restaurant, simple to make, and absolutely delicious. If you don't have all the seasonings, that's okay. Be innovative and use what's in your cabinet. Hope you enjoy!

Provided by Mare1313

Categories     Thai

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 22

8 ounces rice noodles, Banh Pho*
3 tablespoons fish sauce, Three Crabs Brand*
2 tablespoons rice vinegar
2 tablespoons dark brown sugar
1 teaspoon cayenne, seasoning
1/2 tablespoon coriander, seasoning
1/2 tablespoon ginger, seasoning
1 teaspoon chili powder
2 tablespoons soy sauce
2 tablespoons ketchup
1 cup water
3 tablespoons canola oil
3 large eggs
6 garlic cloves
2 cups green onions, - 1 inch pieces
1 cup grated carrot
2 cups bean sprouts
1/2 lb medium shrimp, peeled and deveined
2 limes
1 1/2 cups honey roasted peanuts
2 tablespoons red pepper flakes
1/2 cup fresh cilantro, cleaned

Steps:

  • Start by boiling a large pot of water for the rice noodles. Meanwhile, prep the ingredients. You want everything ready for the stir-fry in an hour and it will take longer than you think!
  • Mix the fish sauce, rice vinegar, brown sugar, ketchup, soy sauce, chili powder, cayenne, coriander, ginger, and juice from one of the limes into a medium bowl for the sauce.
  • Lighly beat the eggs with a few dashes of salt in another bowl.
  • Cut the green onions into 1 inch pieces and mince the garlic and place each in a separate bowl.
  • Place the peanuts in a plastic bag and crush with a rolling pin or other instrument. Place these into a bowl. Slice your remaining lime wedge and place in another bowl.
  • Using a veggie peeler, grate your carrots into slices and place into a bowl. You should also have separate bowls for your bean sprouts and cilantro.
  • Once the water is boiling, remove the pot from the burner and place rice noodles in water. Let sit until tender yet firm. Remove and drain.
  • Defrost the shrimp under cold water. Drain and let sit for a few minutes. Remove the tails, devein and place in a bowl.
  • Take all of your ingredient bowls and place them near the stovetop as you will need the readily available.
  • In a cleaned and dry skillet or wok, heat 1 tablespoon of canola oil over medium heat. When it is hot, add the eggs and cook until they are set but not too brown. Remove the eggs from the skillet and place in a clean bowl.
  • Heat the remaining 2 tablespoons of oil in the skillet over medium heat and add the garlic. Stir fry for a moment, add the shrimp and raise the heat to medium-high. Stir-fry until the shrimp is pink and well-cooked.
  • While the shrimp is cooking, quickly rinse the cooked noodles again and drain thoroughly. Then add the rice noodles, sauce, water, bean sprouts, peanuts, green onions, 1 tbsp of red pepper flakes and cooked eggs in with the shrimp. Cook for about 5 minutes, tossing often. Do not overcook. Green onions should still be slightly crisp when you serve.
  • Finally, place on serving plate and top with lime wedges, more peanuts, red pepper flakes and cilantro.
  • Enjoy!

Nutrition Facts : Calories 855.8, Fat 45, SaturatedFat 7.1, Cholesterol 245, Sodium 2085.2, Carbohydrate 82.9, Fiber 11.3, Sugar 17.1, Protein 38.9

THAI-STYLE SWEET AND SALTY SHRIMP



Thai-Style Sweet and Salty Shrimp image

Made of equal parts sugar, fish sauce and vinegar, the sauce in the famous pad Thai at Kris Yenbamroong's Night + Market restaurants in Los Angeles is too good to be used exclusively on rice noodles. This adaptation is simmered with a tangle of shrimp, peanuts, scallions, chile and lime juice for for a sweet, salty stir-fry. Add a quick cooking vegetable, like peas, thinly sliced asparagus or bean sprouts, with the shrimp, or substitute tofu, salmon or cubed boneless chicken thighs for the shrimp. Serve over shredded cabbage, rice, a roasted sweet potato or rice noodles.

Provided by Ali Slagle

Categories     dinner, quick, weekday, seafood, main course

Time 10m

Yield 3 to 4 servings

Number Of Ingredients 9

1 pound large shrimp, peeled and deveined
Kosher salt and black pepper
1 tablespoon light brown sugar
1 tablespoon fish sauce
1 tablespoon white vinegar
3 tablespoons roasted, salted peanuts, finely chopped
3 scallions, thinly sliced crosswise
1 tablespoon fresh lime juice
1/2 teaspoon red-pepper flakes

Steps:

  • Pat the shrimp very dry and lightly season with salt and pepper.
  • In a medium (10-inch) nonstick skillet, stir together the sugar, fish sauce and vinegar. Bring to a gentle simmer over medium-high heat. When the mixture comes to a simmer, add the shrimp and cook until pink on both sides, 2 to 3 minutes per side.
  • Add the peanuts, scallions, lime juice and red-pepper flakes and stir to combine. Season to taste with salt and pepper. Serve immediately.

SHRIMP PAD THAI



Shrimp Pad Thai image

I got this recipe from a cooking class I attended... it is not quite as sweet as what you get in Thai restaurants! It can be made vegetarian if you omit the shrimp and add mushrooms. It can also be made with thinly sliced chicken. Source: Chef Somchet Chumpapo

Provided by Tracy K

Categories     Thai

Time 30m

Yield 2 serving(s)

Number Of Ingredients 17

10 ounces rice noodles, soaked and drained
1 lb shrimp, shelled
2 eggs, lightly beaten
1 tablespoon sugar
1 tablespoon fish sauce
1 tablespoon soy sauce
3 -4 tablespoons vinegar
1 teaspoon chopped garlic
1 tablespoon chopped onion
1 cup bean sprouts
1 cup fried tofu, cut into matchsticks
1 teaspoon garlic and red chile paste (optional)
2 tablespoons oil
4 -5 green onions, chopped
3 -4 tablespoons chopped peanuts
4 tablespoons cilantro leaves, for garnish
lime wedge, for garnish

Steps:

  • Mix sugar, fish sauce, soy sauce and vinegar, set aside.
  • Heat oil in large skillet.
  • Add chopped onion and garlic and cook for 2 minutes.
  • Add eggs and stir till cooked.
  • Add shrimp, green onions, and noodles, stir.
  • Add ground chiles, if using.
  • Add sauce and stir together to coat.
  • Cook until shrimp are cooked through, about 3-4 minutes.
  • Stir in tofu and bean sprouts, remove from heat.
  • Arrange on plate, top with peanuts and cilantro.
  • Serve with lime wedges.

Nutrition Facts : Calories 1075.3, Fat 28.5, SaturatedFat 5.1, Cholesterol 653.2, Sodium 2045, Carbohydrate 134, Fiber 5.3, Sugar 10.8, Protein 65.6

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.

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Let soak for 10 minutes; the noodles should be very al dente. Rinse and drain. Set aside. In a wok or large skillet over medium-high heat, soften the white parts of the onions, the garlic and ginger with the sambal oelek in the oil. Add the …
From ricardocuisine.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 - ONCE UPON A CHEF
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Set aside. In a small bowl, beat the eggs with a pinch of salt. Set aside. In a medium bowl, whisk together the fish sauce, soy sauce, lime juice, peanut butter, sugar and dried chili flakes. Set aside. Heat 3 tablespoons vegetable oil in a …
From onceuponachef.com


EASY HOMEMADE PAD THAI - TASTES BETTER FROM SCRATCH
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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


BEST EASY SHRIMP PAD THAI RECIPE-HOW TO MAKE EASY …
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2015-10-09 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 ...
From delish.com


SHRIMP PAD THAI - RASA MALAYSIA
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2022-05-30 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 …
From rasamalaysia.com


AUTHENTIC THAI FRIED RICE RECIPE (ข้าวผัด) - STREET …
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Keep stir frying for about 20 seconds until the egg is fully cooked, and then add in the rest of your rice, and give it a quick stir. Add ½ tablespoon of soy sauce, ½ tablespoon of oyster sauce, just a pinch of sugar (optional), and continue stir …
From eatingthaifood.com


PRAWN / SHRIMP PAD THAI (SPICE I AM RESTAURANT)
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2015-06-17 Add the rice noodles, vinegar and 2 tsp chili powder and stir fry for 2 minutes. Turn the heat down to low and push the noodles to one side. Add the remaining 2 tbsp of oil into the wok then the egg. Push the noodles over the …
From recipetineats.com


HOW TO MAKE DELICIOUS SHRIMP PAD THAI AT HOME
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Preparing and Cooking the Noodles. Soak the dried noodles in plain water at room temperature for about 5 minutes or so to loosen. Wash and cut the chives into 1-inch or so lengths. Wash the bean sprouts and remove any black husks, …
From tastythais.com


EASY SHRIMP PHAD THAI – MR. TAKO ESCAPES
2017-02-17 Some “authentic” Phad Thai recipes call for palm sugar, but in my opinion palm sugar is too difficult to work with and too expensive. It’s not worth the extra the effort for a very marginal difference in flavor. I stick with standard white sugar, the kind you can find at any grocery store. Combine 6 tablespoons of sugar with 6 tablespoons of water. Mix and dissolve the …
From mrtakoescapes.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. Remove the shrimp and set aside. Add 1/2 tablespoon oil to the pan, then add half of the scallions, the red onions, garlic, and tofu.
From foodal.com


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 remaining ½ tablespoon oil and saute bell pepper for 2 minutes. Add the bean sprouts, carrots, and green onion and cook 2 minutes.
From therecipecritic.com


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


SHRIMP PAD THAI RECIPE | MYRECIPES
Step 3. Heat the sesame oil in a large nonstick skillet over medium-high heat. Add minced garlic, and sauté 1 minute. Add shrimp; sauté for 2 minutes or until shrimp are almost done. Add teriyaki sauce mixture, and cook for 2 minutes or until sauce thickens. Add pasta and snow peas; cook for 2 minutes or until thoroughly heated, stirring well.
From myrecipes.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 seconds. Combine the egg and the noodles, and add the seasoning sauce. Stir to combine well with the noodles. Next, add the bean sprouts and chives and continue ...
From skinnytaste.com


BEST SHRIMP PAD THAI RECIPE - HOW TO MAKE PAD THAI
2010-08-20 Thai food has never been so easy and quick. Bring the authentic taste of Thailand to your house with this simple and delicious shrimp pad thai recipe. Menu; The Shop ; Recipes ; Food ; Drinks52 ; Home52 ; Community ; Watch ; Listen ; Recipes; Entree; Cilantro Shrimp Pad Thai . by: mtlabor. August 20, 2010. 5 Stars . 38 Reviews . Review Print . Jump to Recipe. …
From usecx.dedyn.io


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


SHRIMP PAD THAI FOR TWO RECIPE | EPICURIOUS
2013-11-18 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 …
From epicurious.com


SHRIMP PAD THAI - GIRL. INSPIRED.
2021-01-15 In a small bowl, whisk together mirin, peanut butter, fish sauce, Sriracha, soy sauce, brown sugar, and 1 tablespoon sesame oil. (This will make a medium heat/spice pad Thai; adjust Sriracha to taste for spice level). Heat sesame oil over medium heat in a saute pan. Add garlic paste, Thai paste, and shrimp.
From thegirlinspired.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 chicken into very thin strips and season with salt and pepper. Crispy Tofu: Blot tofu with paper towels pressing down firmly.
From feastingathome.com


SHRIMP PAD THAI RECIPE - ANN REDDING | FOOD & WINE
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


SHRIMP, PORK, & CHICKEN PHAD THAI RECIPE - THE SPICE HOUSE
Fried noodles require a lot of oil. You can reduce the oil amount and par-boil the noodles in boiling salt water for 2 minutes. Glass noodles may also be substituted. To make tamarind water combine 2 parts water to 1 part concentrate.
From thespicehouse.com


QUICK SHRIMP PAD THAI RECIPE - GRACE PARISI | FOOD & WINE
Step 1. 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 …
From foodandwine.com


SHRIMP PAD THAI RECIPE | MYRECIPES
8 ounces (30 to 35 per lb.) raw shrimp, peeled and deveined ; 5 green onions, cut into 2-in. pieces ; 1 tablespoon dried shrimp*, minced ; 2 cups bean sprouts, divided ; ⅓ cup Vietnamese or Thai fish sauce ; 2 tablespoons ketchup ; 2 tablespoons sugar ; 1 teaspoon red chile flakes ; 2 large eggs, slightly beaten ; ½ cup cilantro leaves
From myrecipes.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 golden-brown, about 2 minutes.
From thekitchn.com


BEST SHRIMP PAD THAI RECIPE - THE BALD CHEF
2016-05-30 Heat your wok on high and add 1 1/2 tablespoons vegetable oil and add ounces smoked tofu, cut into 1/2-inch cubes. Fry tofu until brown. Add the 14 28 count fresh shrimp, peeled, deveined, and the 3 scallions, thinly sliced . Soak the 1 1/2 cups fresh 3mm for 5 mins. Add the soaked Thai rice stick noodles. Lower the heat on your stove.
From baldchef.com


PAD THAI: AUTHENTIC THAI RECIPE! - THE WOKS OF LIFE
2020-09-28 Heat 2 tablespoons of oil in your wok over high heat until just smoking. Add the chicken, and sear until golden and just cooked through. Remove from the wok and set aside. Add another 3 tablespoons of oil to the wok. Over medium heat, add the shrimp powder. Fry until fragrant and crisp, 2 minutes.
From thewoksoflife.com


PAD THAI WITH TOFU | TASTY AUTHENTIC PAD THAI RECIPE WITH TOFU AND …
Let them sit for an hour then drain. Heat 2 tablespoons of the vegetable oil in a wok then stir fry the shrimp until just pink. Remove the shrimp from the wok. Now stir fry the shallot for a couple of minutes before adding the dried shrimp, tofu, palm sugar, fish …
From victoriahaneveer.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 the yolk with the spatula and let cook for 30 seconds, until just beginning to set. Stir the egg in with the noodles.
From wellplated.com


SHRIMP PAD THAI RECIPE | TASTING TABLE
2016-09-26 In a small bowl, whisk together the tamarind, fish sauce, lime juice, sugar and pepper flakes. In a wok, heat the vegetable oil over medium-high heat. Add the garlic, scallions and ginger, and ...
From tastingtable.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 egg and stir-fry quickly, about 30 seconds, to scramble. Add the noodles and drizzle over 1/3 of the prepared pad Thai sauce.
From thespruceeats.com


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