SHRIMP PAD THAI
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
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.
THE BEST SHRIMP PAD THAI
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
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.
SHRIMP PAD THAI
Steps:
- Heat 1 tablespoon of the oil in a wok or a large frying pan. Add the garlic and ginger, and saute until golden brown. Add the shrimp and cook for 1 to 2 minutes until pink, tossing from time to time. Remove and set aside in a bowl.
- Heat 1/2 tablespoon of oil in the same pan and add the eggs. Stir to scramble the egg into small pieces, remove and set aside with the shrimp.
- Heat the remaining oil in the pan and add the soy sauce, fish sauce, rice wine, red pepper flakes, and brown sugar. Stir briefly, add the drained noodles, and cook for 5 minutes.
- Add the bean sprouts, chopped scallions, and cilantro. Mix well and continue to cook until noodles are heated through. Season, if necessary, with a little more soy sauce or fish sauce, sprinkle in lime zest and juice, and serve while hot!
REAL SHRIMP PAD THAI RECIPE
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 PAD THAI WITH DAIKON NOODLES RECIPE - (4.3/5)
Provided by Dr_Mom
Number Of Ingredients 9
Steps:
- Spiralize the radish using the shredder blade (medium thickness), breakinging the 'noodles' ever 3-4 rotations. Set aside Spiralized the carrots again breaking the 'noodles' every 3-4 rotations. Set aside in a separate bowl. Heat 1 tbl of oil in pan and scramble eggs until firm. Set aside Add 2 tbls of oil to the pan and saute the carrots until softened, about 2 minutes. Remove from the pan and put in the bowl with the eggs. Add more oil if necessary and saute shrimp until opaque and firm. Add to the eggs and carrots. Increase the heat to medium high and saute the radish noodles for about 30 seconds (careful not to overcook or they will mush). Add Pad Thai sauce and stir to coat well. Add the eggs, carrots and shrimp and toss to coat with sauce (you can add more sauce if desired) Place in serving dish and top with bean sprouts, green onions, cilantro (if using) and peanuts. Serve with lime wedges on the side
SHRIMP PAD THAI
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
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
Make and share this Shrimp Pad Thai recipe from Food.com.
Provided by ratherbeswimmin
Categories Healthy
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Add noodles to a large bowl; add hot water to cover; let stand 12 minutes or until tender; drain.
- In a small bowl, combine ketchup, fish sauce, sugar, and pepper flakes; set aside.
- Heat 2 teaspoons oil in a large nonstick skillet over med-high heat.
- Add in shrimp; stir-fry/saute 2 minutes or until shrimp are done; remove shrimp from pan; keep warm.
- Heat 4 teaspoons oil in skillet over med-high heat.
- Add eggs; cook 30 seconds or until soft-scrambled, stirring constantly.
- Add in sprouts, green onions, and garlic; cook 1 minute.
- Add in noodles, ketchup mixture, and shrimp; cook 3 minutes, or until heated.
- Sprinkle with peanuts.
Nutrition Facts : Calories 347.5, Fat 10.8, SaturatedFat 2, Cholesterol 217.6, Sodium 953, Carbohydrate 37.7, Fiber 2.2, Sugar 8.8, Protein 25
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