Thai Shrimp With Emerald Noodles Recipes

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THAI SHRIMP AND NOODLES



Thai Shrimp and Noodles image

Shrimp lovers will dive into this speedy skillet dish that gets its Asian flavor from ginger, peanut butter, sesame oil, soy sauce and red pepper flakes. "My family loves it," writes Ramona Heflin of Farmersville, Ohio, who sent in the recipe.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 14

1 pound cooked medium shrimp, peeled and deveined
1/3 cup Italian salad dressing
8 ounces uncooked angel hair pasta
1/4 cup chicken broth
2 tablespoons minced fresh cilantro
2 tablespoons chunky peanut butter
1 tablespoon honey
1 tablespoon soy sauce
1 teaspoon minced fresh gingerroot
1/2 teaspoon crushed red pepper flakes
1 cup julienned carrots
1 cup chopped green onions
2 tablespoons canola oil
1 tablespoon sesame oil

Steps:

  • In a large resealable plastic bag, combine shrimp and salad dressing. Seal bag and turn to coat; refrigerate for at least 15 minutes. Meanwhile, cook pasta according to package directions. , In a small bowl, combine the broth, cilantro, peanut butter, honey, soy sauce, ginger and pepper flakes; set aside. In a large skillet, saute carrots and onions in oils for 2-3 minutes or until crisp-tender. , Drain and discard marinade. Add shrimp to vegetables; cook for 2-3 minutes or until heated through. Drain pasta and place in a large bowl. Add shrimp mixture and peanut butter mixture; toss to coat.

Nutrition Facts :

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.

THAI SHRIMP AND NOODLES



Thai Shrimp and Noodles image

Make and share this Thai Shrimp and Noodles recipe from Food.com.

Provided by Karen From Colorado

Categories     One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

8 ounces spaghetti noodles, broken
1 1/2 lbs broccoli florets (5 cups)
1 lb fresh shrimp or 1 lb frozen shrimp, peeled and deveined with tails intact
1/3 cup creamy peanut butter
1/4-1/3 cup soy sauce
3 tablespoons rice vinegar
2 tablespoons sesame oil
1 tablespoon chili oil (or cooking oil plus dash bottled hot pepper sauce)
1 tablespoon grated gingerroot
3 garlic cloves, minced
4 green onions, chopped
1/3 cup chopped cashews or 1/3 cup almonds

Steps:

  • In a 4 qt Dutch oven, bring a large amount of water to boil.
  • Add pasta and cook 4 minutes.
  • Add broccoli and cook 2 minutes.
  • Add shrimp and cook 2 to 3 minutes or until pink.
  • Meanwhile, in a bowl combine peanut butter and soy sauce.
  • Stir in vinegar, sesame oil, chili oil, gingerroot, and garlic.
  • Drain spaghetti mixture and return to pan.
  • Add peanut butter mixture, green onions and nuts.
  • Toss gently to coat.

Nutrition Facts : Calories 407.9, Fat 17.1, SaturatedFat 3.1, Cholesterol 95.5, Sodium 1248.6, Carbohydrate 42.4, Fiber 2.7, Sugar 3.2, Protein 25

THAI SHRIMP



Thai Shrimp image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

5 ounces rice noodles
1/2 cup lime juice
1/4 cup sugar
2 tablespoons fish sauce
1/2 teaspoon chili paste
1 pound small shrimp, peeled and deveined
1/2 cup loosely packed cilantro leaves

Steps:

  • Prepare rice noodles according to package instructions.
  • Combine the lime juice, sugar, fish sauce and chili paste to make the Thai shrimp sauce. Pour Thai shrimp sauce into a 10-inch non-stick pan. Turn heat to medium high and bring to a boil. Add the shrimp, and reduce heat to medium low. Cook until shrimp is tender, about 3 to 4 minutes. Add cilantro to sauce. Taste and adjust seasonings, pour over noodles.

Nutrition Facts : Calories 309.5 calorie, Fat 2.2 grams, SaturatedFat 0.42 grams, Carbohydrate 46.2 grams, Fiber 0.75 grams, Protein 24.9 grams

THAI LIME SHRIMP & NOODLES



Thai Lime Shrimp & Noodles image

The flavors just keep popping in this quick dinner! Use as much lime zest and chili paste as you like. My family is into spicy foods, but I kept the heat moderate in this version. -Teri Rasey, Cadillac, Michigan

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 14

1 cup minced fresh basil
3 tablespoons lime juice
4 teaspoons Thai red chili paste
1 garlic clove, minced
1 teaspoon minced fresh gingerroot
1-1/2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
12 ounces uncooked angel hair pasta
4 teaspoons olive oil, divided
1 can (14-1/2 ounces) chicken broth
1 can (13.66 ounces) coconut milk
1 teaspoon salt
1 tablespoon cornstarch
2 tablespoons cold water
2 tablespoons grated lime zest

Steps:

  • Place the first five ingredients in a blender; cover and process until blended. Remove 1 tablespoon mixture; toss with shrimp., Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add half of the shrimp mixture; stir-fry 2-4 minutes or until shrimp turn pink. Remove from pan; keep warm. Repeat with remaining oil and shrimp mixture., Add broth, coconut milk, salt and remaining basil mixture to same pan. In a small bowl, mix cornstarch and water until smooth. Stir into broth mixture. Bring to a boil; cook and stir 1-2 minutes or until slightly thickened. Stir in lime zest., Drain pasta; add pasta and shrimp to sauce, tossing to coat.

Nutrition Facts : Calories 462 calories, Fat 17g fat (11g saturated fat), Cholesterol 141mg cholesterol, Sodium 874mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 2g fiber), Protein 28g protein.

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.

THAI STYLE SHRIMP



Thai Style Shrimp image

A dish made in half an hour! Plump shrimp are sauteed quickly and then simmered in coconut milk infused with garlic and ginger. Serve with white rice and steamed broccoli for a luscious quick dinner.

Provided by Colleen Moir

Categories     World Cuisine Recipes     Asian     Thai

Time 30m

Yield 4

Number Of Ingredients 11

4 cloves garlic, peeled
1 (1 inch) piece fresh ginger root
1 fresh jalapeno pepper, seeded
½ teaspoon salt
½ teaspoon ground turmeric
2 tablespoons vegetable oil
1 medium onion, diced
1 pound medium shrimp - peeled and deveined
2 tomatoes, seeded and diced
1 cup coconut milk
3 tablespoons chopped fresh basil leaves

Steps:

  • Combine the garlic, ginger, jalapeno, salt and turmeric in the container of a food processor or blender. Process to a smooth paste. Set aside.
  • Heat oil in a skillet over medium heat. Add onion, and cook until translucent, stirring frequently. Mix in the spice paste, and cook for a few minutes to release the oils.
  • Add shrimp, and cook for a few minutes until pink, then add the tomatoes and coconut milk. Cover, and simmer for about 5 minutes, then remove the lid and simmer an additional 5 minutes to thicken the sauce. Stir in the fresh basil during the last minute of cooking.

Nutrition Facts : Calories 289.4 calories, Carbohydrate 8.2 g, Cholesterol 172.9 mg, Fat 20.1 g, Fiber 2.1 g, Protein 20.9 g, SaturatedFat 12.1 g, Sodium 501.7 mg, Sugar 3 g

SHRIMP FRIED NOODLES - THAI-STYLE



Shrimp Fried Noodles - Thai-Style image

Try this very popular Thai dish, good for lunch, supper, or anytime you crave something exotic with a little tang!

Provided by hot_spicie

Categories     World Cuisine Recipes     Asian     Thai

Time 30m

Yield 4

Number Of Ingredients 15

1 pound dried rice vermicelli
2 cups bean sprouts, divided
3 tablespoons vegetable oil
1 teaspoon minced garlic
10 unpeeled, large fresh shrimp
1 tablespoon white sugar
1 tablespoon Asian fish sauce (nuoc mam or nam pla)
1 tablespoon Ketchup
2 eggs, beaten
1 tablespoon chopped dry roasted peanuts
1 tablespoon crushed dried shrimp
1 tablespoon chopped green onions
1 tablespoon chopped fresh cilantro
1 teaspoon chili powder
2 wedges fresh lemon

Steps:

  • Place the noodles in a large bowl, and cover with hot water. Soak for 15 minutes. Soak bean sprouts in cold water. Drain just before using.
  • Heat the oil in a large skillet over medium-high heat. Add the garlic, and fry until fragrant. Add the shrimp; cook and stir for about 3 minutes. Mix in the sugar, fish sauce and ketchup. Pour in the eggs, and stir for a minute. Add the noodles; stir-fry until they are coated with the sauce. Mix in half of the bean sprouts, and fry until soft.
  • Place on a serving plate. Set remaining bean sprouts, cilantro and lemon wedges on a separate plate to top individual servings as desired. Sprinkle the noodles with dried shrimp, peanuts, and chili powder. Top with green onion.

Nutrition Facts : Calories 642.2 calories, Carbohydrate 103.3 g, Cholesterol 175.4 mg, Fat 15.6 g, Fiber 3.2 g, Protein 20.1 g, SaturatedFat 2.9 g, Sodium 646.9 mg, Sugar 5.9 g

THAI SHRIMP



Thai Shrimp image

Make and share this Thai Shrimp recipe from Food.com.

Provided by PaulaG

Categories     Asian

Time 35m

Yield 2 serving(s)

Number Of Ingredients 13

1 tablespoon lime juice
1 teaspoon Thai fish sauce
2 teaspoons brown sugar
1 teaspoon cornstarch
1 tablespoon cooking oil
4 garlic cloves, minced
2 medium jalapenos, minced
4 green onions, cut on diagonal in 1 inch lengths
1/4 teaspoon dried red pepper flakes
1 lb raw shrimp, peeled and deveined (31 to 40 count)
1/4 cup fresh basil, chopped
1/4 cup of fresh mint, chopped
1/2 cup jasmine rice, cooked as per package instructions

Steps:

  • In a small bowl, combine the lime juice, fish sauce, brown sugar, and cornstarch; set aside.
  • Place a skillet or wok over medium-high heat and add the oil, garlic and jalapenos; sauté for 2 minutes, add the shrimp, red pepper flakes and continue to cook until shrimp turn white; 3 to 5 minutes more.
  • Add the basil and mint; stir in the lime juice mixture and cook an additional 2 minutes; or until shrimp are pink and thoroughly cooked serve over a bed of jasmine rice.

Nutrition Facts : Calories 526.9, Fat 11.3, SaturatedFat 1.7, Cholesterol 345.6, Sodium 583, Carbohydrate 52.5, Fiber 3.6, Sugar 5.9, Protein 51.1

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Top Asked Questions

How do you make Thai Shrimp noodles?
Prepare rice noodles according to package instructions. Combine the lime juice, sugar, fish sauce and chili paste to make the Thai shrimp sauce. Pour Thai shrimp sauce into a 10-inch non-stick pan. Turn heat to medium high and bring to a boil. Add the shrimp, and reduce heat to medium low. Cook until shrimp is tender, about 3 to 4 minutes.
How to make pad Thai noodles?
Add shrimp; stir fry just until shrimp turn pink. Add rice noodles, Pad Thai sauce and green onions; stir fry 3 to 4 minutes or noodles are tender. 3 STIR in bean sprouts and scrambled egg. Place noodle mixture on serving platter. Sprinkle with peanuts.
How to cook Thai shrimp for stir fry?
Pour Thai shrimp sauce into a 10-inch non-stick pan. Turn heat to medium high and bring to a boil. Add the shrimp, and reduce heat to medium low. Cook until shrimp is tender, about 3 to 4 minutes. Add cilantro to sauce. Taste and adjust seasonings, pour over noodles.
How to make shrimp pad Thai?
1 to 1 1/2 tablespoon tamarind paste, to taste (available at Asian/Indian food stores) 1/2 to 1 teaspoon chili sauce (or 1/3 to 3/4 teaspoon cayenne pepper, to taste) For an easier version of this recipe, see: Quick & Easy Shrimp Pad Thai . Gather the ingredients. Bring a large pot of water to boil, then switch off heat.

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