Cold Thai Noodles With Shrimp Recipes

COLD THAI NOODLES WITH SHRIMP

Cold Thai Noodles With Shrimp image

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

Provided by PaulaG

Categories Thai

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

4 ounces spaghetti, uncooked
4 ounces snow pea pods, fresh, trimmed, cut diagonally into thirds
1/2 medium red bell pepper, cut into thin lengthwise strips
1/2 lb medium shrimp, cooked, deveined, peeled
1/2 cup peanut sauce, Thai (I used the dipping sauce from Thai Burgers)

Steps:

Bring a large pot of water to a rolling bowl
Add the spaghetti and cook as directed on package; rinse with cold water to cool.
While the spaghetti is cooking, combine the pea pods, bell pepper, shrimp and peanut sauce in a large bowl.
Add the cooked spaghetti; toss gently to mix and serve.

Nutrition Facts : Calories 169.9, Fat 1.5, SaturatedFat 0.3, Cholesterol 86.4, Sodium 85.8, Carbohydrate 22.7, Fiber 1.2, Sugar 1.1, Protein 15.4

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

Ingredients

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.

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