Quick Easy Shrimp Pad Thai Recipes

SHRIMP PAD THAI

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.

SIMPLE SHRIMP PAD THAI

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.

EASY SHRIMP PAD THAI

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

Steps:

• Cook the rice noodles according to package instructions. They should be soft but not mushy. Drain and rinse under cool water.
• In a small bowl, whisk together the sauce ingredients: fish sauce, rice vinegar, soy sauce, water, 1 tablespoon honey, and 1 teaspoon chili garlic sauce. If you prefer a sweeter pad thai, add additional honey (or even a little brown sugar). For spicier, add additional chili paste.
• Heat the oil in a large non-stick skillet or wok over medium-high heat. Add the shrimp and saute just until the shrimp begins to turn pink, about 2 minutes. Add the garlic and noodles. 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. Stir in the sauce.
• Add the bean sprouts, carrots, and chopped green onions and let cook until the bean sprouts are crisp-tender, about 1 minute. Sprinkle on the peanuts and cilantro. Serve immediately with lime wedges.

QUICK & EASY SHRIMP PAD THAI

Steps:

• Place rice noodles in a large bowl. Cover with very hot tap water, stir and set aside until tender, 20 minutes. Do not over soak. Drain and reserve 1 cup soaking liquid.
• Whisk to combine peanut butter, sambal, lime zest, fish sauce and brown sugar in a medium bowl. Set aside.
• In a large skillet over high heat, warm oil until shimmering. Add shrimp and cook until nearly cooked through, about 2 minutes per side. Add noodles, peanut butter mixture and ? cup reserved soaking water. Cook until fragrant and warmed through. Remove from heat, add lime juice and season to taste with additional fish sauce, adding additional soaking water if necessary to thin sauce. Add tomatoes, bean sprouts and cilantro. Toss everything together to combine. Serve immediately, garnished with peanuts, cilantro and sliced limes.
• Serve immediately, garnished with peanuts, cilantro and sliced limes.

SHRIMP PAD THAI RECIPE

Steps:

• Cut the dried chili into 1-inch pieces and soak in drinking water enough to cover the chili. Soak for about half an hour.
• Peel the shallots and chop up for processing.
• Add the cooking oil, dried chili together with the water used for soaking, soybeans, and shallots into a small blender and blend until you have a rough paste. You are looking to have small pieces of the ingredients visible rather than a completely smooth paste.
• Add tamarind paste, palm sugar and fish sauce, into a small saucepan. Simmer together, mixing until the sugar has dissolved. Set aside to cool slightly.
• 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, mix with the chives and set aside.
• Wash and dry the tofu. Cut into slices off the slab about the thickness of your little finger. You will have stips the thickness and length of the block about 1/4-inch thick. Slice again across the width lengthwise into two. Cut these thin strips of tofu again into 1-inch long, bite-sized, pieces. Watch the video if you are unsure.
• Work in 1-2 portion size batches to stir fry.Stir-fry the tofu until light yellow color to remove the sour taste you would otherwise get. Add one egg, immediately breaking the yolk and gently spreading out over the tofu and as the egg just begins to set add the noodles so they blend with the unset egg. Do not scramble the egg together - watch the video if you need visualization of this.As soon as the noodles are softened then add one Tablespoon of Pad Thai Chili Paste and three to four tablespoons of Pad Thai Sauce. Also, add the peeled and deveined shrimp at this stage if using and stir fry to coat for a minute or two.Add the bean sprouts and chives and stir-fry gently to warm through. Serve immediately.
• Garnished with banana flowers (optional), more fresh bean sprouts, sliced lime, crushed peanuts, more fresh garlic chives and small amount of dry chili flakes . Each diner can choose to add into their dish to their preference.Crush your peanuts up roughly using a mortar and pestle. Some to garnish the finished dish as well as served as a complimentary side toghether with extra bean sprouts.