Prawn Pad Thai Food

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.

SHRIMP PAD THAI

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.

PAD THAI

Steps:

• Place noodles in a large bowl, pour over plenty of boiling water. Soak for 5 minutes, then drain in a colander and quickly rinse under cold water. Don't leave them sitting around for more than 5 - 10 minutes.
• Mix Sauce in small bowl.
• Heat 2 tbsp oil in a large non stick pan (or well seasoned skillet) over high heat. Add garlic and onion, cook for 30 seconds.
• Add chicken and cook for 1 1/2 minutes until mostly cooked through.
• Push to one side of the pan, pour egg in on the other side. Scramble using the wooden spoon (add touch of extra oil if pan is too dry), then mix into chicken.
• Add bean sprouts, tofu, noodles then Sauce.
• Toss gently for about 1 1/2 minutes until Sauce is absorbed by the noodles.
• Add garlic chives and half the peanuts. Toss through quickly then remove from heat.
• Serve immediately, sprinkled with remaining peanuts and lime wedges on the side, with a sprinkle of chilli and a handful of extra beansprouts on the side if desired (this is the Thai way!). Squeeze over lime juice to taste before eating.

PRAWN & TOFU PAD THAI

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!

THE BEST SHRIMP PAD THAI

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.

PAD THAI WITH PRAWNS

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.

PRAWN PAD THAI | MARION'S KITCHEN

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!

SHRIMP PAD THAI

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.

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 lightly golden.
• 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 wok or pan and add the egg. 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. (I put all these ingredients together in a bowl before I begin cooking). 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 the noodles are heated through.
• Add the shrimp and egg back into the wok and toss with lime zest and lime juice. Season, if necessary with a little more soy sauce or fish sauce.
• Serve on white rice or we just eat them without the rice.

PAD THAI RECIPE

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.

PRAWN PAD THAI

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.