Shrimp Fried Noodles Thai Style Food

THAI SHRIMP NOODLES

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.

PAD SEE EW - THAI STIR FRIED NOODLES

Steps:

• Chinese Broccoli - trim ends, cut into 7.5cm/3" pieces. Separate leaves from stems. Cut thick stems in half vertically so they're no wider than 0.8cm / 0.3" thick.
• Noodles - Prepare according to packet directions and drain. Time it so they're cooked just before using - do not leave cooked rice noodles lying around, they break in the wok.
• Sauce - Mix ingredients until sugar dissolves.
• Heat oil: Heat 1 tbsp oil in a very large heavy based skillet or wok over high heat.
• Cook garlic and chicken: Add garlic, cook 15 seconds. Add chicken, cook until it mostly changes from pink to white.
• Chinese broccoli STEMS: Add Chinese broccoli stems, cook until chicken is almost cooked through.
• Chinese broccoli LEAVES: Add Chinese broccoli leaves, cook until just wilted.
• Scramble egg: Push everything to one side, crack egg in and scramble.
• REMOVE chicken from wok: Remove everything in the wok onto a plate (scrape wok clean).
• Caramelise noodles: Return wok to stove, heat 2 tbsp oil over high heat until it starts smoking (HOT is key!). Add noodles and Sauce. Toss as few times as possible to disperse Sauce and make edges of noodles caramelise - about 1 to 1 1/2 minutes.
• Add chicken back in: Quickly add chicken and veg back in, and toss to disperse. Serve immediately!

PAD THAI (FRIED NOODLES WITH SHRIMP)

Steps:

• Peel and devein shrimp, set aside.
• Cook noodles in boiling water 3 to 4 minutes; drain.
• Saute minced garlic cloves in hot vegetable oil in large nonstick skillet over medium heat for about 2 inutes.
• Add shrimp and cook for another 2 minutes or just until shrimp turns pink.
• Add beaten egg to shrimp mixture in skillet.
• Cook shrimp mixture over medium heat, without stirring, until egg begins to set.
• Stir until cooked, breaking up egg.
• Add sugar, fish sauce, and garlic-chili sauce, stirring until blended.
• Add noodles and cook 1 minute or until thoroughy heated.
• Sprinkle with the onions, peanuts and cilantro.
• Serve with lime wedges for each diner to squeeze lime juice over top.

THAI SHRIMP AND NOODLES

Steps:

• In a 4 qt Dutch oven, bring a large amount of water to boil.
• Add pasta and cook 4 minutes.
• Add broccoli and cook 2 minutes.
• Add shrimp and cook 2 to 3 minutes or until pink.
• Meanwhile, in a bowl combine peanut butter and soy sauce.
• Stir in vinegar, sesame oil, chili oil, gingerroot, and garlic.
• Drain spaghetti mixture and return to pan.
• Add peanut butter mixture, green onions and nuts.
• Toss gently to coat.

PAAD THAI - SHRIMP (STIR-FRIED THAI NOODLES)

Steps:

• Soak the rice noodles in hot water to cover, for at least 30 minutes. Drain and set aside. Prepare all the remaining ingredients to be ready to cook.
• Make the sauce - combine the tamarind juice (or vinegar), fish sauce,brown sugar, and paprika in a small saucepan. Stir and heat over medium heat until it starts to boil, then lower the heat and simmer the sauce for 10 minutes. Taste for the proper balance of sweet/sour/salty, and adjust if necessary. Set aside.
• Heat 1 tbsp oil in large wok or non-stick skillet. Add eggs and scramble them. Remove eggs and set them aside when just done.
• Heat 1 tbsp oil in the wok or skillet and saute shrimp with 2 tbsp of the sauce. Remove and set aside as soon as the shrimp are pink (about 2 minutes).
• Heat 1 tbsp oil in the wok or skillet and saute onion and garlic, adding about 2 tbsp sauce. Add noodles, stir well, adding more sauce to keep the noodles moist. If noodles become too dry, sprinkle with some water. Remove noodles and set aside.
• Heat 1 tbsp oil in the wok or skillet and saute fried tofu, preserved white radish, and 1 tsp chile flakes (or to taste). Add remaining sauce. Return noodles to pan with tofu mixture. Taste again, and adjust. Add cooked shrimp, bean sprouts, green onion, and scrambled egg. Lift and turn the noodles a few times to mix.
• Serve on the plate with a lemon wedge, and top with chopped peanuts, and a few chile flakes.