Prawn Pad Thai Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

SHRIMP PAD THAI



Shrimp Pad Thai image

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

8 ounces flat Thai rice noodles
1/4 cup fish sauce
1/4 cup raw or turbinado sugar
1 to 2 tablespoons hot Asian chili sauce (sambal oelek or sriracha)
2 tablespoons fresh lime juice, plus lime wedges for garnish
1/4 cup vegetable oil
1 pound large shrimp, butterflied with the shells on
4 large cloves garlic, chopped
1 12-ounce package extra-firm tofu, cut into 1/2-inch cubes
6 radishes, cut into thin strips
4 scallions, halved lengthwise and cut into 1-inch pieces
1/2 cup roasted salted peanuts, coarsely chopped
2 cups bean sprouts
2 jalapeno peppers (red and green), seeded and thinly sliced into strips

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.

PAD THAI WITH PRAWNS



Pad Thai with prawns image

This udon noodle stir fry has a peanut and tamarind sauce - it's on the table in just 20 minutes

Provided by Jennifer Joyce

Categories     Dinner, Main course

Time 20m

Number Of Ingredients 12

250g udon noodle
2 tsp vegetable oil
100g peeled raw prawn
4 spring onions , chopped
2 eggs , beaten
2 tbsp roasted peanut , chopped
small handful coriander leaves
lime wedges, to serve
2 tbsp tamarind paste
1 tbsp fish sauce
juice 1 lime
1 tbsp soft brown sugar

Steps:

  • Boil the noodles in salted water for 3 mins until soft. Drain and rinse in cold water. To make the sauce, mix all the ingredients together in a small bowl.
  • Heat a wok with half the oil. Add the prawns and spring onions, and cook, stirring quickly, for 1 min or until the prawns turn pink. Push to the side and add the remaining oil. Add the egg and let sit for 30 secs, then scramble until cooked. Add the noodles and sauce, and cook, stirring continuously, for 3 mins or until everything is hot.
  • Serve the noodles with the peanuts and coriander sprinkled on top, and lime wedges for squeezing over.

Nutrition Facts : Calories 498 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 22 grams sugar, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 2.3 milligram of sodium

SHRIMP PAD THAI



Shrimp Pad Thai image

This is a Pad Thai recipe I got from a restaurant. The sauce is made with ketchup, fish sauce, sugar, lemon juice and vinegar, and it's sprinkled liberally with bean sprouts and chopped peanuts.

Provided by LAURA NASON

Categories     World Cuisine Recipes     Asian     Thai

Time 1h

Yield 4

Number Of Ingredients 17

1 (8 ounce) package rice noodles
1 ½ teaspoons vegetable oil
1 onion, diced
1 teaspoon minced garlic
12 medium fresh shrimp, peeled and deveined
1 tablespoon ketchup
1 tablespoon fish sauce
1 tablespoon white sugar
1 tablespoon lemon juice
1 tablespoon white wine vinegar
2 eggs, lightly beaten
¼ pound bean sprouts
½ cup unsalted dry-roasted peanuts, chopped
¼ pound bean sprouts
1 lemon, sliced
½ cup chopped peanuts
¼ cup coarsely chopped cilantro

Steps:

  • In a medium bowl, soak the noodles in cold water for 15 min; drain. Cover noodles with hot water, and soak for 15 minutes; drain. Rinse with cold water, drain, and set aside.
  • Heat oil in a wok or large heavy skillet over medium heat. Saute onion and garlic until onion is soft and translucent, about 5 minutes. Add shrimp, and cook until pink. Stir in ketchup, fish sauce, sugar, lemon juice and vinegar. Pour in the beaten egg, and cook without stirring until egg is partially set. Add drained noodles, 1/4 pound bean sprouts, and 1/2 cup peanuts. Mix while cooking until noodles are tender.

Nutrition Facts : Calories 541.4 calories, Carbohydrate 68.7 g, Cholesterol 120.4 mg, Fat 23.2 g, Fiber 6.6 g, Protein 20.2 g, SaturatedFat 3.7 g, Sodium 488 mg, Sugar 9.6 g

SHRIMP PAD THAI



Shrimp Pad Thai image

Provided by Food Network Kitchen

Time 1h10m

Yield 2 servings

Number Of Ingredients 16

4 ounces pad Thai rice noodles
2 tablespoons tamarind paste (from a block)
5 teaspoons palm sugar or brown sugar
4 teaspoons fish sauce
Kosher salt
3 tablespoons vegetable oil
1/2 cup finely chopped smoked tofu (about 2 1/2 ounces)
1 small shallot, halved and thinly sliced
1 tablespoon finely chopped peeled fresh ginger
3 cloves garlic, finely chopped
8 ounces medium shrimp, peeled and deveined
2 large eggs, lightly beaten
2 cups mung bean sprouts
3 scallions, cut into thirds crosswise and thinly sliced lengthwise
2 tablespoons salted peanuts, finely chopped
Lime wedges, for serving

Steps:

  • Put the noodles in a large bowl and cover with cold water. Set aside until pliable and al dente, 45 to 60 minutes. Drain well.
  • Meanwhile, make the sauce: Break the tamarind paste into bits with your fingers and put in a small bowl. Cover with 1/4 cup boiling water and let stand 10 minutes. Mash with a fork to break up the paste, then press through a fine-mesh sieve with a rubber spatula over a bowl, discarding any seeds and tough bits. Stir in the sugar, fish sauce and a pinch of salt until smooth; set aside.
  • Heat a large cast-iron skillet over medium heat. Add 2 tablespoons vegetable oil, then add the tofu, shallot, ginger and garlic. Cook, stirring with a flat wooden spoon, until tender but not browned, about 2 minutes. Add the noodles and a few tablespoons of the tamarind sauce. Cook, stirring and spreading the noodles around the skillet, until the noodles absorb all the sauce, about 1 minute. Add a few more tablespoons of the tamarind sauce and stir-fry 30 seconds to 1 minute more.
  • Push the noodle mixture to one side of the skillet and add the remaining 1 tablespoon vegetable oil to the other side. Add the shrimp to the oil in a single layer and cook until mostly pink but not quite cooked through, 2 to 3 minutes. (Occasionally stir the noodles to make sure they are not sticking to the skillet.) Add the remaining tamarind sauce and stir to combine the noodles and shrimp.
  • Push the noodle-shrimp mixture to one side of the skillet. Add the eggs to the other side, stir briefly, then let cook, undisturbed, until mostly set. Spoon the noodle-shrimp mixture on top of the eggs, then flip the whole thing over and break up the eggs into large chunks. Remove from the heat, add the bean sprouts and scallions and stir quickly to combine (you want the sprouts and scallions to remain crunchy). Divide among bowls, top with the peanuts and serve with lime wedges.

PRAWN & TOFU PAD THAI



Prawn & tofu pad Thai image

Pad Thai has become a bit of a cult favourite in both street food markets and high-end Thai restaurants, and it's not hard to see why - it's ridiculously tasty and seriously satisfying. Packed with proper Thai flavours like dried shrimps, Asian herbs and a beautiful tamarind sauce, it's fresh and zingy but hearty and warming - a modern classic.

Provided by Jamie Oliver

Categories     Mains     Seafood     Dinner Party     Romantic meals     Asian     Tofu     Prawns

Time 40m

Yield 2

Number Of Ingredients 20

150 g flat rice noodles
1 fresh bird's-eye chilli
1 fresh yellow chilli
2 limes
groundnut oil
2 red shallots
½ a bunch each of Chinese chives, Thai basil, Thai mint, (45g total)
140 g silken tofu
4 large raw peeled Tiger prawns, from sustainable sources
25 g dried shrimps, from sustainable sources
50 g shelled unsalted peanuts
1 pinch of dried chilli flakes
1 tablespoon jarred shredded sweet radish
1 large free-range egg
60 g beansprouts, (ready to eat)
TAMARIND SAUCE
25 g palm sugar
2 tablespoons tamarind paste
fish sauce
white wine vinegar

Steps:

  • Cook the rice noodles according to the packet instructions.
  • Meanwhile, make the tamarind sauce. Coarsely grate the palm sugar into a bowl, add the tamarind paste, 1 tablespoon of fish sauce, a dash of vinegar and 2 tablespoons of boiling water and mix well so the sugar dissolves. Taste, and adjust the flavours if needed - you're looking for sweet, sour and slightly salty.
  • Halve, deseed and finely slice the chillies, then place in a bowl with the juice from 1 lime to make a quick pickle.
  • Drain the noodles and toss in a little oil.
  • Peel and roughly chop the shallots, then trim and finely slice the chives. Pick and roughly chop most of the basil and mint leaves.
  • Slice the tofu into rough 1cm chunks. Run the tip of a knife down the back of each prawn and pull out the vein, meaning they'll butterfly as they cook. Rinse the dried shrimps under cold running water, then pat dry with kitchen paper.
  • Place a large wok on a medium heat with a splash of oil, then add the dried shrimps, peanuts and chilli flakes. Toss for 2 to 3 minutes, or until golden.
  • Take the pan off the heat, transfer half the mixture to a pestle and mortar and lightly crush, keeping to one side. Return the pan to a medium-high heat with another splash of oil, adding the shallots to the mix. Fry for 2 minutes, or until turning golden.
  • Toss in the prawns, chives, chopped herbs and shredded radish, then cook for a further 2 to 3 minutes, or until the prawns are almost cooked through.
  • Beat and add the egg, cook for 1 to 2 minutes, then fold through and toss in the tofu, noodles, beansprouts and tamarind sauce until well combined.
  • Divide the pad Thai between bowls, sprinkle over the crushed nut mixture from the mortar and pick over the remaining mint and basil leaves. Serve with the quick pickled chillies and lime wedges for squeezing over. Delicious!

Nutrition Facts : Calories 661 calories, Fat 20.2 g fat, SaturatedFat 4 g saturated fat, Protein 28.9 g protein, Carbohydrate 89.6 g carbohydrate, Sugar 16.9 g sugar, Sodium 1.2 g salt, Fiber 2.6 g fibre

PRAWN PAD THAI | MARION'S KITCHEN



Prawn Pad Thai | Marion's Kitchen image

Pad Thai is an iconic dish and a favourite with many. Cooking time is minimal, so it's great for weeknight meals. One-pan prep means you save on the washing up, too!

Provided by Bee

Yield 4

Number Of Ingredients 8

1 x Marion's Kitchen Pad Thai, which includes:
- RICE STICK NOODLES
- PAD THAI SAUCE
- PEANUTS
1 tbsp vegetable or canola oil
800g (about 1.7 lb) prawns
2 spring onions (scallions), finely sliced
1 long red chilli, finely sliced

Steps:

  • Step 1.Place RICE STICK NOODLES in a large heat-safe bowl and cover with boiling water. Use a fork to stir and separate the noodles then leave to soak for 5-10 minutes or until softened. Drain noodles and rinse with cold water. Set aside for later.
  • Step 2.Heat oil over high heat and stir-fry your meat or prawns until just cooked through. Push everything to one side of the pan and add egg to the empty side. Let egg set for a minute, then break it up. Add softened noodles and my PAD THAI SAUCE. Stir-fry for another 1-2 minutes until well combined.
  • Step 3.Remove the pan from heat. Roughly chop the PEANUTS and add to the noodles along with the spring onion. Toss together until well combined. Serve warm with lemon/lime wedges. Enjoy!

ONE-PAN PRAWN PAD THAI



One-pan prawn pad Thai image

Make a light, fresh version of the classic Thai noodle dish. Who needs takeaways?

Provided by Good Food team

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 10

200g rice noodles
200g raw peeled king prawns
1 tsp finely chopped or grated ginger
2 tbsp sunflower oil
4 eggs , beaten
100g beansprouts
4 baby bok choi or 1 small young cabbage, shredded
6 spring onions , thinly sliced
1 tsp soy sauce
sweet chilli sauce and prawn crackers, to serve

Steps:

  • Pour a kettleful of boiling water over the noodles and cover for 10 mins. Meanwhile, mix together the prawns and ginger. Heat 1 tsp oil in a large non-stick frying pan and stir-fry the gingery prawns over a high heat for 2 mins until pink. Tip into a bowl. Return the pan to the heat and add another tbsp oil. When hot, pour in the beaten eggs, spreading out to form an even layer. Cook until set, then lift out of the pan, roughly shred with a knife and set aside. Drain the noodles.
  • Heat the remaining oil in the pan and stir-fry the beansprouts, bok choi and spring onions for 2 mins or until the bok choi softens. Return the prawns, noodles, eggs and soy sauce to the pan, tossing to combine. Serve immediately with sweet chilli sauce and prawn crackers, if you like.

Nutrition Facts : Calories 362 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 21 grams protein, Sodium 0.82 milligram of sodium

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

PAD THAI RECIPE



Pad Thai Recipe image

Sweet and savoury Pad Thai with ALL the toppings is way easier than it looks. A fantastic street food dish you can make at home in 30 minutes.

Provided by Nicky Corbishley

Categories     Dinner

Time 30m

Number Of Ingredients 24

6 oz (175g) dried 5mm-wide flat rice noodles
1 tsp sesame oil
1 3/4 oz (50g) pot of potted brown shrimp (the teeny tiny shrimp in butter) (* (see note 1))
1 1/2 tbsp vegetable oil
1/4 tsp salt
pinch of garlic salt
20 large raw king prawns (peeled and de-veined)
3 cloves garlic (peeled and minced)
½ tsp dried chilli flakes
2 eggs (beaten)
2 tbsp fish sauce
1 tsp tamarind paste
2 tbsp sweet chilli sauce
1 tbsp soft brown sugar
2 tsp shrimp paste
2 tbsp dark soy sauce or tamari for gluten free
1 tbsp Thai preserved radish (chopped (optional))
1/3 cup 40g roasted peanuts, coarsely chopped
4 spring onions (scallion (halved, then finely sliced lengthways)
3 1/2 oz 100g fresh bean sprouts (mung bean sprouts)
2 tbsp roughly chopped coriander/cilantro
2 limes (sliced into wedges)
1 fresh red chilli (sliced)
Extra chopped coriander/cilantro (spring onions, chopped peanuts and chilli flakes)

Steps:

  • Boil a large pan of water and add the noodles. Turn off the heat and leave to stand for 3-4 minutes. Drain, then rinse with cold water until cold. Drizzle on the sesame oil and toss together - to prevent the noodles from sticking.
  • Heat a large wok over a high heat. Add the potted shrimp in butter, vegetable oil, salt and garlic salt. Fry for 2-3 minutes until lightly golden.
  • Remove the shrimp with a slotted spoon and place in a bowl - leaving the oil in the wok.
  • Add the king prawns, garlic and dried chilli flakes to the oil in the wok. Fry for 2-3 minutes until the king prawns just start to turn pink.
  • Whisk the eggs together and add to the prawns.
  • Fry, stirring often with a spatula until the eggs are just scrambled.
  • Turn down the heat to medium and add the noodles, potted shrimp, fish sauce, tamarind paste, sweet chilli sauce, sugar, shrimp paste and soy sauce/tamari.
  • Toss everything together, heating for about 5 minutes, until the noodles are hot. Keep the noodles moving around the wok to stop them sticking, and ensure any pieces of shrimp paste are broken up.
  • Add the preserved radish, peanuts, spring onions (scallions), beansprouts and coriander (cilantro).
  • Toss together and cook for a further 1-2 minutes, until the beansprouts are just heated through.
  • Serve with lime wedges and top with fresh red chillies. You can also sprinkle on extra coriander/cilantro, spring onions, chopped peanuts and chilli flakes if you like.

Nutrition Facts : Calories 616 kcal, Carbohydrate 57 g, Protein 53 g, Fat 20 g, SaturatedFat 8 g, Cholesterol 494 mg, Sodium 3383 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving

PRAWN PAD THAI



Prawn Pad Thai image

This is a great and quick meal. Wow your guest, they will think that you have slaved over this for ages.

Provided by KitchenManiac

Categories     One Dish Meal

Time 13m

Yield 4 serving(s)

Number Of Ingredients 12

200 g rice noodles
2 tablespoons canola oil
2 eggs, lightly beaten
1 tablespoon chopped ginger
2 large red chilies, chopped
25 medium green raw prawns, peeled,leaving just tail
1/4 cup lemon juice or 1/4 cup lime juice
2 tablespoons fish sauce
1 tablespoon sugar
40 g bean sprouts
2 green onions, sliced
2 tablespoons chopped peanuts

Steps:

  • Place the rice stick noodles in a bowl and cover with boiling water.
  • Allow to soak till soft.
  • Drain and rinse with cold water.
  • Heat 1 tablepsoon of the oil in a wok over high heat.
  • Add the eggs, swirl, stir gently and cook until just set.
  • Remove from the wok and set aside.
  • Add the remaining oil, ginger and chilli to the wok and cook for 1 minute.
  • Add the prawns and cook for 3 minutes or till they start to turn pinkish.
  • Add the noodles, lemon juice, fish sauce and sugar and cook for another 3 minutes.
  • Toss through the cooked egg, beansprouts and green onions/scallions.
  • Serve IMMEDIATELY, sprinkled with the peanuts.
  • You can add more peanuts if you like it crunchier.

Nutrition Facts : Calories 368.6, Fat 12.4, SaturatedFat 1.8, Cholesterol 140.2, Sodium 1050.5, Carbohydrate 51.5, Fiber 2.1, Sugar 6, Protein 12.6

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

SHRIMP PAD THAI



Shrimp Pad Thai image

I got this recipe from a cooking class I attended... it is not quite as sweet as what you get in Thai restaurants! It can be made vegetarian if you omit the shrimp and add mushrooms. It can also be made with thinly sliced chicken. Source: Chef Somchet Chumpapo

Provided by Tracy K

Categories     Thai

Time 30m

Yield 2 serving(s)

Number Of Ingredients 17

10 ounces rice noodles, soaked and drained
1 lb shrimp, shelled
2 eggs, lightly beaten
1 tablespoon sugar
1 tablespoon fish sauce
1 tablespoon soy sauce
3 -4 tablespoons vinegar
1 teaspoon chopped garlic
1 tablespoon chopped onion
1 cup bean sprouts
1 cup fried tofu, cut into matchsticks
1 teaspoon garlic and red chile paste (optional)
2 tablespoons oil
4 -5 green onions, chopped
3 -4 tablespoons chopped peanuts
4 tablespoons cilantro leaves, for garnish
lime wedge, for garnish

Steps:

  • Mix sugar, fish sauce, soy sauce and vinegar, set aside.
  • Heat oil in large skillet.
  • Add chopped onion and garlic and cook for 2 minutes.
  • Add eggs and stir till cooked.
  • Add shrimp, green onions, and noodles, stir.
  • Add ground chiles, if using.
  • Add sauce and stir together to coat.
  • Cook until shrimp are cooked through, about 3-4 minutes.
  • Stir in tofu and bean sprouts, remove from heat.
  • Arrange on plate, top with peanuts and cilantro.
  • Serve with lime wedges.

Nutrition Facts : Calories 1075.3, Fat 28.5, SaturatedFat 5.1, Cholesterol 653.2, Sodium 2045, Carbohydrate 134, Fiber 5.3, Sugar 10.8, Protein 65.6

More about "prawn pad thai food"

SHRIMP PAD THAI - RICARDO
shrimp-pad-thai-ricardo image
Place the noodles in a large bowl of boiling water. Let soak for 10 minutes; the noodles should be very al dente. Rinse and drain. Set aside. In a …
From ricardocuisine.com
4/5 (229)
Total Time 35 mins
Category Main Dishes
Calories 530 per serving


PRAWN / SHRIMP PAD THAI (SPICE I AM RESTAURANT ...
prawn-shrimp-pad-thai-spice-i-am-restaurant image
Add the shallot and stir fry for 2 minutes. Then add the tofu, dried shrimp, fish sauce, palm sugar and tamarind puree and cook for 1 minute …
From recipetineats.com
4.8/5 (70)
Total Time 20 mins
Category Noodles, Stir Fry
Calories 592 per serving
  • Place the rice noodles in a bowl and cover with lukewarm water and set aside for 1 hour. (Note 7) Drain then set aside.
  • Heat 2 tbsp of the oil in a wok or large heavy based fry pan over medium heat. Add the prawns and cook until they just change colour. (Note 8) Remove from the wok and set aside.
  • Add the shallot and stir fry for 2 minutes. Then add the tofu, dried shrimp, fish sauce, palm sugar and tamarind puree and cook for 1 minute until the sugar has dissolved.


QUICK SHRIMP PAD THAI RECIPE - GRACE PARISI | FOOD & WINE
quick-shrimp-pad-thai-recipe-grace-parisi-food-wine image
Step 3. In a large nonstick skillet, heat 3 tablespoons of the oil until shimmering. Add the shallots and garlic and cook over high heat, stirring …
From foodandwine.com
5/5
Category Asian Noodles
Servings 4
Total Time 30 mins
  • Put the noodles in a large bowl and cover with very hot water. Let soak until just pliable, about 5 minutes. Transfer the noodles to a colander and drain, shaking and tossing the noodles once or twice.
  • In a large nonstick skillet, heat 3 tablespoons of the oil until shimmering. Add the shallots and garlic and cook over high heat, stirring occasionally, until lightly browned, about 3 minutes. Add the pad thai noodles and stir-fry until heated through, about 2 minutes. Add the shrimp and cook, stirring occasionally, until they begin to curl and turn pink, about 2 minutes. Scrape the noodles and shrimp to one side of the pan and add the remaining 2 tablespoons of oil to the empty side of the skillet. Add the eggs and cook, stirring occasionally, until nearly set, about 1 minute. Add the scallions and toss everything together, keeping the eggs relatively intact. Add the fish sauce mixture and stir-fry until the noodles are evenly coated, 2 to 3 minutes. Transfer the pad thai to a platter. Top with peanuts, cilantro and bean sprouts and serve with lime wedges.


PRAWN PAD THAI | A SUPER SIMPLE DELICIOUS PAD THAI …
prawn-pad-thai-a-super-simple-delicious-pad-thai image
Pad Thai is one of my absolute favorite comfort foods, and this prawn pad thai is better than chicken or pork in my opinion. Now during this …
From cookingtoentertain.com
Reviews 3
Servings 2
Cuisine Thai
Category Main Course, Main Dish
  • In a skillet add water about half way and bring to a boil. Add in the rice noodles and let boil for 2 minutes, or until cooked. Remove and set aside.
  • In the skillet add the oil and turn the heat on high. Saute the prawns for a minute then remove and set aside. Do not pour out the oil.
  • Into the skillet pour in the pad thai sauce, wait 5-10 seconds, then pour on the beaten egg directly. Use a wooden spoon or spatula to mix/break everything up.
  • Once the eggs just begin to set, pour in the noodles and reintroduce the shrimp. Add the fish sauce and give everything a good toss so everything is coated in the sauce and eggs.


PAD THAI WITH PRAWNS - READER'S DIGEST CANADA
pad-thai-with-prawns-readers-digest-canada image
Mix together the lime juice, soy sauce and fish sauce in a bowl. Add the prawns and toss together, then set aside to marinate for a few minutes. …
From readersdigest.ca
Servings 4
Estimated Reading Time 1 min
Category Main Courses


PRAWN AND GARLIC CHIVE PAD THAI RECIPE - FOOD
prawn-and-garlic-chive-pad-thai-recipe-food image
Place the rice noodles in a bowl of boiling water and soak for 8-10 minutes or until soft. Drain and set aside. Combine the fish sauce, lemon juice and sugar, …
From sbs.com.au
4/5 (26)
Servings 2
Cuisine Thai
Category Dinner


PRAWN PAD THAI | STIR-FRY RECIPES | SBS FOOD
prawn-pad-thai-stir-fry-recipes-sbs-food image
Remove from heat and set aside for later. 4. Heat oil in a wok or large frying pan over high heat. Add the shallot and stir-fry for 30 seconds. Add the prawns …
From sbs.com.au
3.6/5 (10)
Servings 2
Cuisine Thai
Category Dinner


TRADITIONAL PRAWN PAD THAI - MARION'S KITCHEN
traditional-prawn-pad-thai-marions-kitchen image
TRADITIONAL PRAWN PAD THAI. PREP TIME 30 minutes. COOK TIME 15 minutes. SERVES 2. Ingredients 1 tbsp dried shrimp. 100g (3.5 oz) thin dried rice noodles. 50g (1.7 oz) tamarind concentrate . 60g (2 oz) palm sugar (use a …
From marionskitchen.com


CHICKEN AND PRAWN PAD THAI RECIPE - LOVEFOOD.COM
chicken-and-prawn-pad-thai-recipe-lovefoodcom image
To make the pad Thai, season the chicken and 1 tablespoon of oil in a large frying pan or wok over a medium-high heat. Add the chicken and fry until browned all over. Cook the noodles according to the packet instructions, then drain and …
From lovefood.com


PRAWN PAD THAI RECIPE - GOOD HOUSEKEEPING
1 Put rice noodles in large bowl and cover with just-boiled water.Leave to soak for 5min, or until flexible. Drain and rinse under cold water. Meanwhile, mix sugar, tamarind, fish …
From goodhousekeeping.com
Servings 4
Total Time 35 mins
Category Dinner, Eggs, Main Dish, Seafood
Calories 540 per serving
  • Drain and rinse under cold water. Meanwhile, mix sugar, tamarind, fish sauce and soy sauce with 100ml water in a small pan.


AUTHENTIC SHRIMP PAD THAI - MISSION FOOD ADVENTURE
An extremely popular Thai noodle dish is authentic pad thai with shrimp. The real way to make this classic recipe is with tamarind, not lime juice and definitely not peanut butter. …
From mission-food.com
5/5 (3)
Calories 658 per serving
Category Main Course
  • Add the rice noodles to a pot of boiling water, lower the heat and boil for 3 minutes. The noodles should be softened but still firmer than al dente. They will continue to cook later. Drain and rinse well with cold water. Use kitchen shears to snip the noodles once in half. This will make it a lot easier to fry and eat them.
  • Heat a wok over high heat and add about 1 to 2 tablespoons oil (if you’re using a non-stick wok you won’t need a lot). Once the oil begins to shimmer, add the garlic and stir-fry for no longer than a minute (as it tends to burn).
  • Add the drained noodles and stir for a few seconds. Add the sauce and keep tossing the noodles until they begin to absorb some of the sauce and continue to soften (I use a non-stick wok, but if yours starts to stick, you can add more oil as needed). Add the shrimp and keep stirring until they begin to turn pink, a couple more minutes.


SHRIMP PAD THAI RECIPE - ANN REDDING | FOOD & WINE
Preheat the oven to 375°. Spread the peanuts on a baking sheet and toast for 10 minutes, until fragrant. Let cool, then coarsely chop. Meanwhile, in a medium saucepan, …
From foodandwine.com
3/5 (1)
Total Time 2 hrs 20 mins
Servings 1
  • Preheat the oven to 375°. Spread the peanuts on a baking sheet and toast for 10 minutes, until fragrant. Let cool, then coarsely chop.
  • Meanwhile, in a medium saucepan, combine the tamarind concentrate, fish sauce, palm sugar, vinegar, shrimp paste and chile powder and bring to a boil, stirring to dissolve the sugar. Let cool.
  • In a large nonstick skillet, heat 1 tablespoon of the canola oil. Add the dried shrimp and stir-fry over high heat for 1 minute. Using a slotted spoon, transfer the shrimp to a paper towel–lined plate. Let cool slightly, then coarsely chop the dried shrimp.


SHRIMP PAD THAI WITH STIR FRY SAUCE - FOOD PLUS WORDS
Stir fry sauce. 1 Cup red cabbage, shredded. ¾ Cup carrots, shredded. Topping - Chopped peanuts, chopped cilantro, chili flakes, and lemon juice. Instructions. Heat the oil in a …
From foodpluswords.com
Cuisine Thai
Total Time 6 mins
Category Main Dishes
Calories 112 per serving


CHICKEN AND PRAWN PAD THAI | FOOD IN A MINUTE
Add chicken and onion and stir-fry until chicken is golden and nearly cooked. Add prawns, bean sprouts, eggs and spring onions and stir-fry for 2 minutes. Step 3. 3. Reduce heat, and add …
From foodinaminute.co.nz
5/5 (18)
Category Main Ingredient
Servings 4
  • 2. Heat a dash of oil in a wok (or frying pan) over a high heat. Add chicken and onion and stir-fry until chicken is golden and nearly cooked. Add prawns, bean sprouts, eggs and spring onions and stir-fry for 2 minutes.
  • 3. Reduce heat, and add Wattie's WOK Creations Pad Thai sauce and cooked noodles. Toss until noodles, chicken and prawns are coated with sauce and are hot.
  • 4. Serve in bowls. Garnish with a wedge of lime or lemon and sprinkle with chopped peanuts and fresh coriander leaves if wished.


PAD SEE EW WITH SHRIMP (THAI STIR FRIED NOODLES) - THE ...
Set aside. Add the bok choy to the pot of boiling water and cook for 2 minutes until crisp-tender. Remove to a plate and add the noodles to the water and boil until still firm but …
From thehungrybluebird.com
5/5 (1)
Category Main Course, Stir Fry
Cuisine Thai
Total Time 30 mins
  • Bring a large pot of salted water to a boil. In small bowl, whisk together fish sauce, miso, oyster sauce, sugar and soy sauce. Set aside.
  • Add the bok choy to the pot of boiling water and cook for 2 minutes until crisp-tender. Remove to a plate and add the noodles to the water and boil until still firm but pliable, about 5 minutes. Drain and rinse under cold water. Transfer to a bowl and toss with 1 tablespoon of oil. Set aside.
  • Heat 1 tablespoon oil in a very large nonstick skillet. Add shrimp, sprinkle with a little salt, and cook until just pink throughout, 2 minutes. Remove shrimp to the plate with bok choy.
  • Add the remaining 1/4 cup oil to the pan and heat until shimmering. Add the garlic and cook, stirring, just for 15 seconds or so (careful not to burn). Add the eggs and cook and scramble slightly for 30 seconds. Add the noodles, toss, and then add the soy sauce mixture and toss again. Cook, without stirring, until the liquid has almost evaporated, about 5 minutes. Stir and flip the noodle mixture once, then cook until lightly browned, about 3 minutes longer. Add the shrimp and bok choy and toss and cook until just heated through. Transfer noodles and shrimp to serving platter or bowl, sprinkle with peanuts and chilies, serve with lime wedges. Enjoy!


SHRIMP PAD THAI RECIPE WITH TAMARIND AND PEANUTS | FOODAL
Heat a wok or large skillet over medium-high heat and add one tablespoon of the oil. Sear the shrimp until they’re bright pink and a light crust forms, about 1 1/2 minutes per side. …
From foodal.com
Cuisine Thai
Total Time 55 mins
Category Noodles
Calories 636 per serving
  • To make the Pad Thai sauce, whisk together the tamarind concentrate, coconut palm sugar, fish sauce, rice vinegar, and lime juice in a small bowl. If you want your sauce to be a little spicy, add 1 tablespoon chili garlic paste. Set aside.
  • Soak the dry noodles in hot water as per package instructions until al dente. Drain, rinse with cool water, and set aside.


PAD THAI GOONG (SHRIMP PAD THAI)
This shrimp pad thai recipe has a lot of ingredients – but it’s really an easy stir-fry where everything comes together quickly. Some ingredients can be substituted, like palm …
From asianfoodnetwork.com
Servings 2
Total Time 18 mins
  • Make the sauce. Mix the tamarind-water mixture thoroughly then strain into a saucepan. Add the fish sauce, water and palm sugar, then bring to a simmer. Stir well and turn off the heat.
  • Fry the beancurd. Add the garlic, shallots, dried shrimp and radish together in a small bowl. In a wok or frying pan, heat the oil over medium high heat and fry the bean curd till golden. Remove with a slotted spoon, then fry the prawns till cooked - about 2-3 minutes. Add the garlic mixture and stir-fry till fragrant, about 1-2 minutes.
  • Add the noodles and sauce. Add the noodles and sauce, and turn the heat up. Toss till the sauce is absorbed, then move the noodles to one side of the pan and crack in the eggs. Put the noodles on top of the eggs, and add the peanuts, chili flakes, bean sprouts, chives, prawns and bean curd. Toss well until the eggs are cooked and in curds - about 1 minute - turn the heat off. Instead of prawns, use mixed seafood, or chicken, pork or beef. You can also keep it vegetarian by adding mushrooms. This dish needs to be cooked fast to ensure nothing is overcooked - so make sure you prepare all your ingredients in advance before frying.


PRAWN PAD THAI WITH BROCCOLINI - HEALTHY FOOD GUIDE
Prawn pad Thai with broccolini. Reviewed by our expert panel. Serves: 4. Time to make: 30 mins . Total cost: $25.00 / $6.25 per serve (at time of publication) Ingredients | More weights & …
From healthyfood.com
  • 1 Place noodles in a heatproof bowl, cover with boiling water and leave to soak for 5 minutes. Drain well. Combine lime juice, fish sauce and sugar. Stir to dissolve sugar. Set sauce aside.
  • 2 Spray a large wok with oil and set over a high heat. Cook prawns in 2 batches for 2-3 minutes or until golden and just cooked through. Remove pan from heat. Set prawns aside. Spray wok with a light coating of oil and return to high heat. Add onion and carrot. Stir-fry for 2 minutes. Add broccolini and capsicum. Stir-fry for 1-2 more minutes.
  • 3 Add bean sprouts. Stir-fry for 1 minute. Add noodles, prawns and sauce. Cook, tossing, for 1-2 minutes or until noodles are coated in sauce.


SHRIMP PAD THAI - BEYOND THE NOMS
Perfectly balanced Pad Thai: savory, sweet, and tangy with shrimp and tofu in the most delicious homemade Pad Thai sauce. Chewy and soft noodles tossed with shallots, pickled radish, tofu, garlic chives, and beans sprouts. Topped with lime juice and roasted peanuts. Way better than any restaurant and ready in 30 minutes!
From beyondthenoms.com
3.5/5 (2)
Total Time 30 mins
Category Entrée
Calories 762 per serving


CALORIES IN SHRIMP PAD THAI - NUTRINEAT
Increasing popularity of the Thai food and increasing number of restaurants serving Thai food show how delicious and healthy Thai food is. Tom yum goong (soup) and Pad Thai are perhaps the most sought after Thai dishes. Lemon grass, bamboo shoots, chili pepper, galangal, kaffir lime leaves, nam prig pow, basil, coconut milk, seafood, meat, rice, noodles, etc., are the …
From nutrineat.com
Estimated Reading Time 4 mins


SHRIMP PAD THAI - OMNIVORE'S COOKBOOK
Drain and set aside. For the sauce: Combine the sauce ingredients in a small bowl and mix until the sugar is fully dissolved. To cook: Add 1 tablespoon of oil to a large skillet (at least 12”) and heat over medium-high heat. Add the shrimp without overlapping. Cook without moving until the bottom turns golden brown.
From omnivorescookbook.com
Reviews 2
Category Main
Cuisine Thai
Total Time 40 mins


ERIC AKIS: PAD THAI PERFECTION - VICTORIA TIMES COLONIST
This prawn pad Thai is made by stir-frying rice noodles with a range of ingredients and bold flavours, such as tofu, peanuts, tamarind and fish sauce. Pad Thai is Thailand’s most famous noodle ...
From timescolonist.com
Author Eric Akis


PRAWN PAD THAI - PRAWN PAD THAI - FOOD NETWORK UK
Prawn pad Thai. Preparation Time 20 mins; Cooking Time 10 mins; Serves 4; Difficulty Medium; Measurement Converter. Convert From. Convert To. Value. Ingredients. 1 1/2 tbsps vegetable oil, divided. 1 tbsp garlic, minced. 1 tbsp ginger, minced. 16 large prawns, peeled, deveined. 1 egg, lightly beaten. 30ml soy sauce. 15ml fish sauce. 15ml rice wine …
From foodnetwork.co.uk
Cuisine Thai
Category Main-Course
Servings 4


TRADITIONAL PRAWN PAD THAI RECIPE | FOOD TO LOVE
In a wok or large frying pan, heat half the oil on high. Stir-fry prawns and half the garlic for 2-3 minutes, until prawns change colour. Remove from wok.
From foodtolove.co.nz
Cuisine Thai
Category Midweek Dinner, Workday Lunches
Servings 8
Total Time 35 mins


PRAWN PAD THAI WITH COURGETTI | THE 1:1 DIET
Prawn Pad Thai with Courgetti If you eat this in a Thai restaurant a single portion can contain a whopping 600 to 900kcals! However, our delicious low-carb version, made with courgetti instead of regular noodles, is low in carbs and only 200 kcals per serving.
From one2onediet.com
Servings 2
Calories 200 per serving


PRAWN PAD THAI - FOOD NETWORK
For the prawn with tamarind-Thai basil glaze: 1) Place the tamarind in a bowl, cover with the boiling water and leave to sit until softened. Press the pulp through a sieve into a bowl and discard the seeds and fibre. 2) Combine the orange juice, tamarind pulp, vinegar, honey, basil and salt and pepper in a blender and blend until smooth. Strain ...
From foodnetwork.co.uk
Cuisine Thai
Category Main-Course
Servings 4


PAD THAI - WIKIPEDIA
Pad thai, phat thai, or phad thai (/ ˌ p ɑː d ˈ t aɪ / or / ˌ p æ d ˈ t aɪ /; Thai: ผัดไทย, RTGS: phat thai, ISO: p̄hạd thịy, pronounced [pʰàt tʰāj] (), 'Thai stir fry'), is a stir-fried rice noodle dish commonly served as a street food in Thailand as part of the country's cuisine. It is typically made with rice noodles, shrimp, peanuts, a scrambled egg, and bean ...
From en.wikipedia.org
Place of origin Thailand
Course Entree or Main
Alternative names phad thai, phat thai
Serving temperature Hot


PRAWN PAD THAI | THAI RECIPES | GOODTOKNOW
Soft Thai rice noodles in a classic pad Thai sauce with big juicy prawns tossed in. Thailand’s most famous dish is so delicious and more-ish, it’s difficult to go to a Thai restaurant and not have it. In fact, traditionally, it’s thought of as a snack food. However, it’s so popular you can have it at pretty much any meal. We’ve even ...
From goodto.com
3.2/5 (43)
Total Time 35 mins
Category Dinner,Main Course
Calories 524 per serving


KING PRAWN PAD THAI RECIPE - BBC FOOD
Method. Heat the oil in a wok over a high heat. Add the garlic and prawns and stir-fry for two minutes, then remove and set aside. Add the eggs and spread out around the wok to form an omelette shape.
From bbc.co.uk


PRAWNS PAD THAI
Pad Thai. Vegetable / Chicken / King prawns £ 7.80 – £ 10.50 Select options; Thai beef salad ( sirloin steak medium grilled) £ 11.50 Add to cart; Noodles and salad £ 7.00 – £ 11.50 View products; Chicken pad Thai £ 8.20 Add to cart
From littleapplethaifood.com


10 BEST THAI CHILI PRAWNS RECIPES - YUMMLY
Thai-Style Chicken and Prawn Fried Noodles (Pad Thai) BuzzFeed garlic, vegetable oil, coriander, prawns, roasted peanuts, lime wedges and 10 more Thai Chicken Fried Rice With Homemade Thai Curry Paste The Gastronomic Bong
From yummly.com


HOW TO MAKE THAI RAW PRAWN SALAD – WITH SWEET SHRIMPS ...
5 Take the shrimp out of the freezer. Trim off the sharp point from the head of the shrimp, cutting just behind the eyes, then cut off the head. Peel the …
From scmp.com


429 EASY AND TASTY THAI PRAWNS RECIPES BY HOME COOKS - COOKPAD
Thai style Shrimp and Pork Meatball Soup. bounces large raw shrimp, peeled and deveined. Savevshells • fresh shiitake mushrooms, stems removed and sliced • zest of 1 lemon • anaheim peppers, cut in half, thin sliced • red hot chili peppers, thin sliced • medium onion, thin sliced • regular coconut milk • fresh lime juice. 6 servings.
From cookpad.com


PRAWN PAD THAI - THAI RESTAURANT CALORIES, CARBS ...
Prawn Pad Thai Prawn Pad Thai - Thai Restaurant . Serving Size : 1 plate. 370 Cal. 0 %--Carbs. 0 %--Fat. 0 %--Protein. Track macros, calories, and more with MyFitnessPal. Join for free! Daily Goals. How does this food fit into your daily goals? Calorie Goal 1,630 cal. 370 / 2,000 cal left. Fitness Goals : Heart Healthy. Fat 67g--/ 67g left. Sodium 2,300g--/ 2,300g left. …
From myfitnesspal.com


FAANG THAI RESTAURANT & BAR MENU - WARRENTON VA 20186 ...
Faang Thai Restaurant & Bar. (877) 585-1085. We make ordering easy. Menu. Appetizers. Grilled Scallop $9.95. Bacon-wrapped, grilled with sweet soy and sesame. Shrimp Roll $7.95. Rice paper wrapped, fried with sweet and sour.
From allmenus.com


PRAWN PAD THAI | FOODWORKS
Combine the fish sauce, lemon juice and sugar in a bowl. Heat remaining oil in the wok or pan. Add garlic and chopped chilli. Cook for 1 min. Add prawns and spring onion. Cook for another 3 mins. Add sauce mixture and peanuts, noodles and omelette and toss to combine. Cook for 2 mins or until prawns are cooked through. Stir in coriander.
From foodworks.com.au


SHRIMP PAD THAI RECIPE – AWESOME CUISINE
Shrimp Pad Thai is a traditional dish from Thai cuisine. It is a stir-fried noodle dish popular in fast food restaurants for it’s ease of making. A weeknight dinner dish, it is also a great dish to make for a relaxed weekend lunch. It is very easy to make and is …
From awesomecuisine.com


Related Search