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
SPICY THAI BASIL CHICKEN (PAD KRAPOW GAI)
My version of this classic Thai dish has spectacular taste even with regular basil instead of Thai or holy basil. The sauce actually acts like a glaze as the chicken mixture cooks over high heat. The recipe works best if you chop or grind your own chicken and have all ingredients prepped before you start cooking.
Provided by Chef John
Categories World Cuisine Recipes Asian Thai
Time 25m
Yield 2
Number Of Ingredients 13
Steps:
- Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
- Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes. Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes. Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.
- Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.
- Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.
Nutrition Facts : Calories 715.4 calories, Carbohydrate 58.6 g, Cholesterol 155.9 mg, Fat 30 g, Fiber 1.4 g, Protein 49.8 g, SaturatedFat 6.5 g, Sodium 1181.9 mg, Sugar 6.1 g
SPICY PAD THAI
A great dish to please your need for spicy Asian cuisine! Feel free to add your favourite veggies, these are just some suggestions
Provided by chefnicole
Categories Poultry
Time 40m
Yield 1-2 serving(s)
Number Of Ingredients 20
Steps:
- Brown chicken in oil, with a few chili flakes if desired, then remove from pan.
- Add all veggies into some oil except tomatoes, sauté 5-10 minutes.
- Mash garlic into a paste, and add flakes, brown sugar, lime juice, Soya sauce and peanut butter, mix well.
- Add 1/3 sauce to the veggies, heat through for 5 minutes.
- Add in tomatoes and sliced chicken, pour 1/3 sauce over, and heat through 5 minutes.
- Cook noodles according to package directions.
- When cooked, add 1/3 of sauce to noodles.
- Place veggies and chicken over the noodles, and enjoy!
Nutrition Facts : Calories 756.5, Fat 36.5, SaturatedFat 7.6, Cholesterol 92.8, Sodium 3324.8, Carbohydrate 67.6, Fiber 13.1, Sugar 41.3, Protein 47.9
SPICY BEEF PAD THAI
Pad Thai is a spicy play on sweet and sour that's simple to make and easy to reinvent - simply throw almost any veggie or source of protein you'd like into it (a very Asian attribute). Here, the oyster sauce and egg lend a nice creaminess that makes all the noodles stick together. This is a high-heat, quick-cooking process, so it's important to have all of your ingredients lined up by the stove and ready to go.
Provided by Jeffrey Saad
Categories main-dish
Yield Serves 3 to 4
Number Of Ingredients 13
Steps:
- 1. Bring a pot of water big enough to cook the noodles to a boil. Once the water is boiling, drop in the noodles and cook until al dente (slightly firm). Drain and rinse under cold water to stop the cooking. Shake off the excess water and set aside the noodles to drain. Once they are drained, lay them out on a plate to minimize clumping. The noodles will be cold when added to the pot.
- 2. In a small bowl, mix together the oyster sauce, soy sauce, chicken stock, and egg. This is your sauce.
- 3. In a wok or large saute pan over high heat, add 1 tablespoon of the peanut oil. Once you see a haze coming off the oil, add the steak, chile, and shallots. Stir frequently until slightly colored, about 30 seconds, and remove to a plate or bowl.
- 4. Add the remaining 1 1/2 teaspoons peanut oil to the wok, then add the broccoli. Cook for 30 seconds and remove to the plate with the steak. Add the peanuts and toast briefly. Add the noodles to the wok and mix with the peanuts. Spread the noodles out thin and cook, without stirring, for 20 seconds.
- 5. Add the sauce and half of the green onions to the wok and stir. Add the steak and broccoli and 3/4 cup of the bean sprouts. Stir and divide evenly among three or four plates. Garnish each plate with some of the remaining bean sprouts and green onions. Serve immediately.
SPICY BEEF PAD THAI
Pad Thai is a spicy play on sweet and sour that's simple to make and easy to reinvent - simply throw almost any veggie or source of protein you'd like into it (a very Asian attribute). Here, the oyster sauce and egg lend a nice creaminess that makes all the noodles stick together. This is a high-heat, quick-cooking process, so it's important to have all of your ingredients lined up by the stove and ready to go.
Provided by Jeffrey Saad
Categories main-dish
Yield Serves 3 to 4
Number Of Ingredients 13
Steps:
- 1. Bring a pot of water big enough to cook the noodles to a boil. Once the water is boiling, drop in the noodles and cook until al dente (slightly firm). Drain and rinse under cold water to stop the cooking. Shake off the excess water and set aside the noodles to drain. Once they are drained, lay them out on a plate to minimize clumping. The noodles will be cold when added to the pot.
- 2. In a small bowl, mix together the oyster sauce, soy sauce, chicken stock, and egg. This is your sauce.
- 3. In a wok or large saute pan over high heat, add 1 tablespoon of the peanut oil. Once you see a haze coming off the oil, add the steak, chile, and shallots. Stir frequently until slightly colored, about 30 seconds, and remove to a plate or bowl.
- 4. Add the remaining 1 1/2 teaspoons peanut oil to the wok, then add the broccoli. Cook for 30 seconds and remove to the plate with the steak. Add the peanuts and toast briefly. Add the noodles to the wok and mix with the peanuts. Spread the noodles out thin and cook, without stirring, for 20 seconds.
- 5. Add the sauce and half of the green onions to the wok and stir. Add the steak and broccoli and 3/4 cup of the bean sprouts. Stir and divide evenly among three or four plates. Garnish each plate with some of the remaining bean sprouts and green onions. Serve immediately.
SPICY PAD THAI
Steps:
- sauteed chicken with olive oil in pan until nice and golden. Add carrots and diced garlic to the chicken and let it simmer while you prepare the sauce and the noodles. Mix soy sauce, rice vinegar, red pepper and brown sugar with half a squeezed lime and add to the pan with chicken. Add noodles to pot of boiling water and let it cook until noodles are soft. Drain noodles and add them to the simmering stir fry and also drain the bean sprouts and add them as well. Serve while hot and sprinkle crushed peanuts on top.
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