22 Minute Pad Thai Food

22-MINUTE PAD THAI

22-Minute Pad Thai image

A quick and easy recipe for shrimp pad thai.

Provided by Mindy Fox

Categories 22-Minute Meals Takeout at Home Kid-Friendly Quick & Easy Shrimp Noodle Small Plates

Yield 4 Servings

Number Of Ingredients 13

Ingredients

8 ounces dried, flat, linguine-width rice noodles (preferably Annie Chun's or Thai Kitchen; also called pad Thai noodles or stir-fry rice noodles)
1/4 cup fish sauce (such as nam pla or nuoc nam)
1/4 cup tamarind juice concentrate, or 2 tablespoons tamarind paste mixed with 2 tablespoons water
3 tablespoons (packed) dark brown sugar
2 teaspoons chili-garlic sauce, plus more for serving
3 tablespoons vegetable oil
4 large eggs, beaten to blend
3/4 pound peeled and deveined medium shrimp
1 bunch scallions, green and white parts separated, coarsely chopped
2 cups mung bean sprouts (about 1/3 pound), plus more for serving
1/4 cup roasted, salted peanuts, coarsely chopped, plus more for serving
Coarsely chopped fresh cilantro (for serving)
Lime wedges (for serving)

Steps:

Place noodles in a medium heatproof bowl. Add boiling water to cover and let stand, stirring frequently, until soft and pliable but not tender, 5-10 minutes (depending on brand). Drain; set aside.
Meanwhile, whisk fish sauce, tamarind concentrate, sugar, 2 tsp. chili-garlic sauce, and 1/4 cup hot water in another medium bowl.
Heat oil in a wok or large skillet (at least 12" in diameter) over medium-high. Add eggs and shrimp and cook, stirring constantly, until shrimp begin to turn pink, about 1 minute. Add scallion whites, fish sauce mixture, and reserved noodles. Cook, stirring frequently, until sauce is mostly absorbed and noodles are well coated, about 3 minutes. Add scallion greens, 2 cups bean sprouts, and 1/4 cup peanuts and cook until heated through, about 1 minute more.
Divide noodle mixture among plates. Top with cilantro, bean sprouts, and peanuts and serve with lime wedges and chili-garlic sauce.

10-MINUTE PAD THAI

10-minute pad Thai image

A delicious one-pan dinner - who needs takeaways?

Provided by Good Food team

Categories Dinner, Lunch, Main course

Time 10m

Number Of Ingredients 9

Ingredients

200g raw prawns
small pack coriander , stalks finely chopped, leaves roughly chopped
2 x 200g packs straight-to-wok pad Thai noodles
85g beansprouts
1 egg , beaten with a fork
juice 1 lime , plus wedges to serve
1 tbsp fish sauce
2 tsp sugar
1 tbsp roasted peanuts , roughly chopped, to serve

Steps:

Dry-fry the prawns and coriander stalks in a non-stick frying pan for 1-2 mins until the prawns are just pink. Add the noodles, beansprouts, egg, lime juice, fish sauce and sugar. Quickly toss together for 1 min more until the egg is just cooked and everything is well mixed - you might want to use a pair of tongs to make this easier.
Remove from the heat, mix in most of the coriander leaves, then divide between 2 bowls. Scatter with the remaining coriander and the peanuts, and serve with lime wedges for squeezing over.

Nutrition Facts : Calories 494 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 37 grams protein, Sodium 2.91 milligram of sodium

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