Yummy Shrimp Pad Thai Recipes

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SHRIMP PAD THAI



Shrimp Pad Thai image

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

4 ounces uncooked thick rice noodles
1/2 pound uncooked small shrimp, peeled and deveined
2 teaspoons canola oil
1 large onion, chopped
1 garlic clove, minced
1 large egg, lightly beaten
3 cups coleslaw mix
4 green onions, thinly sliced
1/3 cup rice vinegar
1/4 cup sugar
3 tablespoons reduced-sodium soy sauce
2 tablespoons fish sauce or additional reduced-sodium soy sauce
2 to 3 teaspoons chili garlic sauce
2 tablespoons chopped salted peanuts
Chopped fresh cilantro leaves

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.

THAI SHRIMP NOODLES



Thai Shrimp Noodles image

An easy peasy 20 minute meal that can be easily adapted with more veggies - quicker than take-out and so much tastier (+healthier)!

Provided by Chungah Rhee

Yield 4 servings

Number Of Ingredients 16

1 pound medium shrimp, peeled and deveined
1 tablespoon olive oil
Kosher salt and freshly ground black pepper, to taste
1 pound linguine
2 carrots, peeled and shredded
1/4 cup dry roasted peanuts, chopped
2 green onions, thinly sliced
2 tablespoons chopped fresh cilantro leaves
1/4 teaspoon sesame seeds
1/4 cup reduced sodium soy sauce
2 tablespoons peanut butter
2 tablespoons vegetable oil
2 tablespoon sesame oil
1 tablespoon honey
1 tablespoon brown sugar
1 teaspoon red chili paste with garlic, optional

Steps:

  • In a small bowl, whisk together soy sauce, peanut butter, vegetable oil, sesame oil, honey, brown sugar and red chili paste; set aside. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place shrimp in a single layer onto the prepared baking sheet. Add olive oil, salt and pepper, to taste. Gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes; set aside. In a large pot of boiling salted water, cook pasta according to package instructions; drain well and return pasta to pot. Stir in soy sauce mixture, shrimp, carrots, peanuts, green onions and cilantro. Serve immediately, garnished with sesame seeds, if desired.

SHRIMP PAD THAI



Shrimp Pad Thai image

Shrimp Pad Thai is a colorful veggie-filled restaurant favorite that can be thrown together in just 30 minutes. No need to pay to go out when you can make this classic for a fraction of the price.

Provided by Melanie Dueck

Number Of Ingredients 18

1/2 cup brown sugar
6 tablespoons soy sauce
1/4 cup rice vinegar
4 teaspoon sriracha sauce
1 lime juice
1 teaspoon fish sauce
1 teaspoon sesame oil
2 cloves garlic (minced)
1 pound shrimp peeled (deveined)
12 ounces Thai Rice Noodles
1 1/2 tablespoons oil
3 eggs
1 1/2 cups bean sprouts
1 cup matchstick carrots
1 red bell pepper (sliced thin)
2 green onions (sliced thin)
3 tablespoons cilantro (chopped)
1/4 cup dry roasted peanuts (chopped)

Steps:

  • Prepare noodle according to package using the stir-fry method and drain.
  • Mix all sauce ingredients in a liquid measuring cup and set aside.
  • Heat 1 tablespoon oil a large wok or non-stick skillet over medium-high heat. Cook shrimp 2 minutes per side or until pink. Remove from pan and then scramble the eggs and remove.
  • Add remaining 1/2 tablespoon oil and saute bell pepper for 2 minutes. Add the bean sprouts, carrots, and green onion and cook 2 minutes. Add the shrimp, noodles, eggs, and sauce and cook 1-2 minutes.
  • Serve garnish with cilantro and peanuts.

Nutrition Facts : Calories 206 kcal, Carbohydrate 24 g, Protein 7 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 82 mg, Sodium 1237 mg, Fiber 2 g, Sugar 21 g, ServingSize 1 serving

SHRIMP PAD THAI ON THE LIGHTER SIDE



Shrimp Pad Thai on the Lighter Side image

Pad Thai is quite possibly the most famous dish outside of Thailand. This version has been lightened up.

Provided by Gina

Categories     Dinner

Time 25m

Number Of Ingredients 16

3 oz packaged rice noodles (rice sticks)
2 tsp oil
1 clove garlic (finely minced)
6 oz medium-sized shrimp (shelled and deveined)
2 oz fried firm tofu (cut into slices (optional))
1 large egg
1 large egg white
5 oz bean sprouts
1 oz Chinese chives (or scallions, cut into 2-inch lengths)
1 tbsp crushed peanuts
lime wedges
1 1/2 tbsp fish sauce (Thai Kitchen brand for gluten free)
1 tbsp sugar
2 tbsp water
1 tbsp rice vinegar
1/2 tsp chili powder or more (to taste)

Steps:

  • Follow the package instructions to cook the dry rice noodles. The rice noodles should be soft (but still chewy and not mushy) after boiling.
  • Rinse the boiled noodles with cold running water.
  • Mix all the seasoning ingredients in a small bowl until well combined, set aside.
  • Heat up a large skillet on high heat and add the oil. As soon as the oil is hot, add the garlic to the skillet and start stirring until you smell the aroma of the garlic. Add the shrimp and the tofu and continue stirring.
  • As soon as the shrimp changes color, add the noodles and stir-continuously, about 30 seconds.
  • Use the spatula to push the noodles to one side of the skillet, and crack the eggs on the empty side of the skillet. Use the spatula to break the egg yolk and let cook for about 30 seconds.
  • Combine the egg and the noodles, and add the seasoning sauce. Stir to combine well with the noodles.
  • Next, add the bean sprouts and chives and continue stirring.
  • As soon as the bean sprouts are cooked, stir-in the crushed peanut.
  • Turn off the heat and serve the Pad Thai immediately with the lime wedges.

Nutrition Facts : ServingSize 1 /2 of recipe, Calories 400 kcal, Carbohydrate 25 g, Protein 37.5 g, Fat 18.5 g, Sodium 1391 mg, Fiber 2 g, Sugar 9.5 g

YUMMY SHRIMP PAD THAI



Yummy Shrimp Pad Thai image

This Pad Thai is easier on your budget than the restaurant, simple to make, and absolutely delicious. If you don't have all the seasonings, that's okay. Be innovative and use what's in your cabinet. Hope you enjoy!

Provided by Mare1313

Categories     Thai

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 22

8 ounces rice noodles, Banh Pho*
3 tablespoons fish sauce, Three Crabs Brand*
2 tablespoons rice vinegar
2 tablespoons dark brown sugar
1 teaspoon cayenne, seasoning
1/2 tablespoon coriander, seasoning
1/2 tablespoon ginger, seasoning
1 teaspoon chili powder
2 tablespoons soy sauce
2 tablespoons ketchup
1 cup water
3 tablespoons canola oil
3 large eggs
6 garlic cloves
2 cups green onions, - 1 inch pieces
1 cup grated carrot
2 cups bean sprouts
1/2 lb medium shrimp, peeled and deveined
2 limes
1 1/2 cups honey roasted peanuts
2 tablespoons red pepper flakes
1/2 cup fresh cilantro, cleaned

Steps:

  • Start by boiling a large pot of water for the rice noodles. Meanwhile, prep the ingredients. You want everything ready for the stir-fry in an hour and it will take longer than you think!
  • Mix the fish sauce, rice vinegar, brown sugar, ketchup, soy sauce, chili powder, cayenne, coriander, ginger, and juice from one of the limes into a medium bowl for the sauce.
  • Lighly beat the eggs with a few dashes of salt in another bowl.
  • Cut the green onions into 1 inch pieces and mince the garlic and place each in a separate bowl.
  • Place the peanuts in a plastic bag and crush with a rolling pin or other instrument. Place these into a bowl. Slice your remaining lime wedge and place in another bowl.
  • Using a veggie peeler, grate your carrots into slices and place into a bowl. You should also have separate bowls for your bean sprouts and cilantro.
  • Once the water is boiling, remove the pot from the burner and place rice noodles in water. Let sit until tender yet firm. Remove and drain.
  • Defrost the shrimp under cold water. Drain and let sit for a few minutes. Remove the tails, devein and place in a bowl.
  • Take all of your ingredient bowls and place them near the stovetop as you will need the readily available.
  • In a cleaned and dry skillet or wok, heat 1 tablespoon of canola oil over medium heat. When it is hot, add the eggs and cook until they are set but not too brown. Remove the eggs from the skillet and place in a clean bowl.
  • Heat the remaining 2 tablespoons of oil in the skillet over medium heat and add the garlic. Stir fry for a moment, add the shrimp and raise the heat to medium-high. Stir-fry until the shrimp is pink and well-cooked.
  • While the shrimp is cooking, quickly rinse the cooked noodles again and drain thoroughly. Then add the rice noodles, sauce, water, bean sprouts, peanuts, green onions, 1 tbsp of red pepper flakes and cooked eggs in with the shrimp. Cook for about 5 minutes, tossing often. Do not overcook. Green onions should still be slightly crisp when you serve.
  • Finally, place on serving plate and top with lime wedges, more peanuts, red pepper flakes and cilantro.
  • Enjoy!

Nutrition Facts : Calories 855.8, Fat 45, SaturatedFat 7.1, Cholesterol 245, Sodium 2085.2, Carbohydrate 82.9, Fiber 11.3, Sugar 17.1, Protein 38.9

SHRIMP PAD THAI RECIPE



Shrimp Pad Thai Recipe image

Find already prepared fermented soy beans then prep time is only about 15 minutes.This recipe can be used to make the authentic and classic Thai street food dish of pad thai with shrimp which you can easily swap out for the protein of your choice.

Provided by Phasinee Doddeo

Categories     Main Course

Time 15m

Number Of Ingredients 18

4 Dried Spur Chili (Cut into small pieces)
4 Shallots (Peeled & chopped)
1½ tbsp Fermented Soy Beans
3 tbsp Refined Coconut or Pure Virgin Olive Oil (Use vegetable oil if that is all you have)
½ cup Tamarind Paste
1 cup Palm sugar
½ cup Fish sauce
1 oz **Dry Pad Thai Rice Noodles (**Available gluten free and vegan)
1 cup Garlic Chives
2 cups Bean Sprouts
6 oz Firm Tofu
4 Eggs
1 cup Oil for stir frying
16 Large Shrimp (Peeled and deveined)
4 Fresh Garlic Chives
4 slices Lime
2 cups Bean Sprouts
4 tbsp Crushed Dry Roasted Peanuts

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.

Nutrition Facts : Calories 599 kcal, Carbohydrate 68 g, Protein 25 g, Fat 28 g, SaturatedFat 15 g, Cholesterol 224 mg, Sodium 2701 mg, Fiber 6 g, Sugar 44 g, ServingSize 1 serving

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