Shrimp Pad Thai On The Lighter Side Food

SHRIMP PAD THAI

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.

SHRIMP PAD THAI

Steps:

• Cook the rice noodles according to package instructions. They should be soft but not mushy. Drain and rinse under cool water.
• In a small bowl, whisk together the sauce ingredients: fish sauce, rice vinegar, soy sauce, water, 1 tablespoon honey, and 1 teaspoon chili garlic sauce. If you prefer a sweeter pad thai, add additional honey (or even a little brown sugar). For spicier, add additional chili paste.
• Heat the oil in a large non-stick skillet or wok over medium-high heat. Add the shrimp and saute just until the shrimp begins to turn pink, about 2 minutes. Add the garlic and noodles. Stir continuously to coat the noodles and shrimp with the garlic, then push the ingredients in the skillet over to one side of the pan.
• Crack the eggs into the empty side of the skillet. Break apart the yolk with the spatula and let cook for 30 seconds, until just beginning to set. Stir the egg in with the noodles. Stir in the sauce.
• Add the bean sprouts, carrots, and chopped green onions and let cook until the bean sprouts are crisp-tender, about 1 minute. Sprinkle on the peanuts and cilantro. Serve immediately with lime wedges.

SHRIMP AND VEGETABLE PAD THAI

Steps:

• Bring 4 cups of water to a boil. Place noodles in a large bowl and cover with the boiling water. Allow noodles to soak for 5 minutes, drain, and rinse with cold, running water for 30 seconds. Drain well and set aside.
• In a small bowl, combine the fish sauce, vinegar, sugar, red pepper, coconut milk, and if desired, the tamarind concentrate, stirring until the sugar is dissolved.
• Heat the sesame and peanut oils in a wok or large saucepan over medium-high heat. Just before the oil is smoking, add the shrimp and cook until pink, stirring constantly. Add the tofu, mushrooms, bean sprouts, carrots, red bell pepper, garlic, and reserved noodles, and cook until heated through, about 2 minutes.
• Pour the sauce mixture into the wok and toss until combined. Cook until the mixture is steaming and most of the liquid has evaporated. Add the peanuts and green onions and cook an additional 30 seconds.
• Remove the wok from the heat and season with the lime juice and cilantro. Serve hot with Sriracha, if desired.

SHRIMP PAD THAI

Steps:

• Place tamarind in a bowl, cover with the boiling water and let sit until softened. Press the pulp through a sieve into a bowl and discard seeds and solids.
• Combine orange juice, tamarind pulp, vinegar, honey, basil and salt and pepper in a blender and blend until smooth. Strain the mixture through a mesh strainer. Return to the blender, with the motor running, slowly add 6 tablespoons of the oil and blend until emulsified.
• Heat remaining 2 tablespoons of the oil in a large nonstick saute pan over high heat. Season shrimp on both sides with salt and pepper and add to the pan. Stir in the tamarind glaze, turn the shrimp over and continue cooking until shrimp is cooked through and glazed.
• Soak noodles in a large bowl of warm water until softened but not overly soft, 25 to 30 minutes. Drain well in a colander and cover with a dampened paper towel.
• Place the tamarind in a bowl and cover with the boiling water, let sit until soft, about 10 minutes. Force the mixture through a sieve (including the water) into a bowl, discarding seeds and fibers. Add soy sauce, brown sugar, and hot sauce to the tamarind, stirring until sugar has dissolved, set aside.
• Heat the oil in a wok or a large saute pan over medium heat until hot, then fry half of the shallots over medium-low heat, stirring frequently, until golden brown, 8 to 12 minutes. Remove the shallots with a slotted spoon to a plate lined with paper towels.
• Reheat shallot oil in wok over high heat until hot. Fry tofu in 1 layer, gently turning occasionally, until golden, 5 to 8 minutes. Transfer tofu to paper towels using a slotted spoon. Transfer the frying oil to a heatproof glass and reserve.
• Lightly beat eggs with 1/4 teaspoon salt, pepper and a tablespoon of water. Heat 2 tablespoons of the shallot oil in a wok or saute pan over high heat until it shimmers. Add eggs and swirl to coat the side of the wok, then cook, stirring gently with a spatula, until cooked through. Break into chunks with spatula and transfer to a plate.
• Heat wok over medium heat, add 6 tablespoons of the shallot oil, then swirl to coat side of wok. Stir-fry scallions, garlic, and remaining uncooked shallots until softened, about 1 minute.
• Add noodles and stir-fry over medium for about 2 minutes. Add tofu, bean sprouts, and 1 1/2 cups sauce and simmer, turning noodles over to absorb sauce evenly, until noodles are tender, about 2 minutes. Stir in additional sauce, if desired, then stir in the eggs. Transfer to a large shallow serving dish and top with the shrimp, crispy shallots, Thai basil, cilantro and peanuts. Serve lime wedges on the side.

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.

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.

LIGHTER SHRIMP PAD THAI

Steps:

• Cook noodles according to package directions; drain.
• While water comes to a boil, combine sugar and next 4 ingredients (through Sriracha) in a small bowl.
• Heat a large skillet or wok over medium-high heat. Add oil to pan; swirl to coat. Add onion pieces, shrimp, and garlic; stir-fry 2 minutes or until shrimp is almost done. Add cooked noodles; toss to combine. Stir in sauce; cook 1 minute, stirring constantly to combine. Arrange about 1 cup noodle mixture on each of 4 plates; top each serving with 1/4 cup bean sprouts, 1 tablespoon peanuts, and 2 teaspoons basil.

SHRIMP PAD THAI

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.

SIMPLE SHRIMP PAD THAI

Steps:

• Cook noodles according to package directions., Meanwhile, stir-fry shrimp and garlic in oil in a large nonstick skillet or wok until shrimp turn pink; remove and keep warm. Add eggs to skillet; cook and stir until set., Add the marinara, soy sauce and brown sugar; heat through. Return shrimp to the pan. Drain noodles; toss with shrimp mixture., Sprinkle with peanuts and cilantro. Serve with lime and, if desired, Sriracha.

SHRIMP PAD THAI RECIPE BY TASTY

Steps:

• To make the sauce: Combine tamarind concentrate, fish sauce, palm sugar or light brown sugar, and sriracha (optional). Whisk and taste.
• Heat canola oil in a pan. Sear 8 oz. of uncooked fresh shrimp for 1-2 minutes on each side. Season with salt and pepper. Set aside.
• In the same pan, add a little more oil and scramble 2 beaten eggs, breaking them down into small pieces with a wooden spoon. Add noodles, sauce, garlic chives sliced into 1 ¼" thick strips, ¼ cup (25 g) bean sprouts, and ¼ cup (30 g) chopped peanuts. Toss.
• Add back cooked shrimp and give it another toss. Top with sliced purple cabbage and a few thinly-sliced carrots for color (optional), ¼ cup (25 g) bean sprouts, and ¼ cup (30 g) chopped peanuts.
• Squeeze juice of half a lime over the time and serve warm.

SHRIMP PAD THAI

Steps:

• For the sauce: Whisk up the tamarind, rice wine vinegar, fish sauce, brown sugar, lime juice and chile peppers in medium mixing bowl.
• For the pad Thai: Bring 1 1/2 quarts water to a boil or fill a teakettle and bring to boil. Place noodles in large bowl and cover with boiling water; let stand 5 minutes, Drain in strainer or colander.
• Heat a large skillet over medium-high heat. Add 1 tablespoon oil and shallots and cook to soften, about 2 minutes. Add garlic and ginger and stir 2 minutes. Push the shallots, ginger and garlic off to the sides, add another tablespoon oil and the shrimp. Toss to cook until the shrimp turn pink, 2 to 3 minutes, adding the scallion whites during the last minute.
• Meanwhile, heat 1 tablespoon oil in a small nonstick skillet over medium heat. Add the eggs and cook without stirring until just set, 1 to 2 minutes. Use a spatula to fold the egg into a roll or omelet and remove from the pan onto a cutting board. Slice the egg roll across into 1/2-inch pieces.
• Turn off heat under shrimp and add sauce, cooked noodles, sliced egg and most of the scallion greens, Thai basil and peanuts. Stir and toss to combine all ingredients, 1 to 2 minutes. Top pad Thai with bean sprouts, cilantro, micro basil and edible flowers if using and remaining scallion greens, Thai basil and peanuts. Serve with lime wedges and chili sauce.