Shrimp Pad Thai Recipe 445 Food

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.

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.

SHRIMP PAD THAI

Steps:

• To make Sauce 1: In a small saucepan, combine all the ingredients and bring to a boil. Reduce slightly and set aside to cool. Reserve.
• To make Sauce 2: In a small non-reactive bowl, combine all the ingredients and stir until well blended. Reserve.
• Soak the rice noodles in cold water until softened. (This can be done several hours ahead of time.) Strain and reserve until needed.
• Heat oil in a medium sauepan. Deep-fry the diced tofu until crisp and golden. Drain in a paper towel and set aside to cool. Reserve. Add the peanuts and fry for 30 seconds. Remove and set aside with the tofu.
• In a small skillet, heat 1 tablespoon butter. Cook the scrambled egg and milk mixture to a medium consistency. Season with salt. Place in a plate and allow to cool. Chop coarsely and set aside until needed.
• In a wok, over high heat, add the peanut oil. When almost smoking, stir-fry the lemongrass, green chiles, shallots, ginger, kafir lime, cilantro, and shrimp for 1 minute or until shrimp change color. Add the softened noodles, half of the bean sprouts, fried tofu, scrambled eggs, Sauce 1 and Sauce 2. Continue to stir-fry until noodles have flattened and blended with the sauce.
• Transfer Pad Thai to serving plate. Top with the remaining bean sprouts, cilantro, green onions and chopped peanuts. Serve a wedge of lime on the side.

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:

• 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.

SHRIMP PAD THAI

Steps:

• To make Sauce 1: In a small saucepan, combine all the ingredients and bring to a boil. Reduce slightly and set aside to cool. Reserve.
• Sauce 2:
• 3 tablespoons fish sauce
• 1 tablespoon rice vinegar
• 1 tablespoon water
• 1 tablespoon sugar
• 2 teaspoons minced garlic
• 2 teaspoons minced Thai green chiles
• 1 tablespoon minced cilantro leaves
• To make Sauce 2: In a small non-reactive bowl, combine all the ingredients and stir until well blended. Reserve.
• 4 ounces rice noodles, linguini size
• 1 quart cold water
• Oil, for deep-frying
• 2 ounces firm tofu, cut into 1/2-inch dice
• 2 tablespoons chopped roasted peanuts
• 1 tablespoon butter
• 1 egg, beaten with 1 teaspoon milk plus salt, to taste
• 1 ounce peanut oil
• 1/2 teaspoon minced lemongrass
• 1 teaspoon minced green chiles
• 1 teaspoon chopped shallots
• 1 teaspoon minced ginger
• 1 kaffir lime leaf
• 1 tablespoon chopped cilantro leaves, plus sprigs for garnish
• 5 large shrimp, peeled, deveined
• 1/2 cup bean sprouts
• Julienne green onions
• 1 wedge lime
• Soak the rice noodles in cold water until softened. (This can be done several hours ahead of time.) Strain and reserve until needed.
• Heat oil in a medium sauepan. Deep-fry the diced tofu until crisp and golden. Drain in a paper towel and set aside to cool. Reserve. Add the peanuts and fry for 30 seconds. Remove and set aside with the tofu.
• In a small skillet, heat 1 tablespoon butter. Cook the scrambled egg and milk mixture to a medium consistency. Season with salt. Place in a plate and allow to cool. Chop coarsely and set aside until needed.
• In a wok, over high heat, add the peanut oil. When almost smoking, stir-fry the lemongrass, green chiles, shallots, ginger, kafir lime, cilantro, and shrimp for 1 minute or until shrimp change color. Add the softened noodles, half of the bean sprouts, fried tofu, scrambled eggs, Sauce 1 and Sauce 2. Continue to stir-fry until noodles have flattened and blended with the sauce.
• Transfer Pad Thai to serving plate. Top with the remaining bean sprouts, cilantro, green onions and chopped peanuts. Serve a wedge of lime 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.

QUICK & EASY SHRIMP PAD THAI

Steps:

• Place rice noodles in a large bowl. Cover with very hot tap water, stir and set aside until tender, 20 minutes. Do not over soak. Drain and reserve 1 cup soaking liquid.
• Whisk to combine peanut butter, sambal, lime zest, fish sauce and brown sugar in a medium bowl. Set aside.
• In a large skillet over high heat, warm oil until shimmering. Add shrimp and cook until nearly cooked through, about 2 minutes per side. Add noodles, peanut butter mixture and ? cup reserved soaking water. Cook until fragrant and warmed through. Remove from heat, add lime juice and season to taste with additional fish sauce, adding additional soaking water if necessary to thin sauce. Add tomatoes, bean sprouts and cilantro. Toss everything together to combine. Serve immediately, garnished with peanuts, cilantro and sliced limes.
• Serve immediately, garnished with peanuts, cilantro and sliced limes.

SHRIMP PAD THAI

Steps:

• In a large bowl or pot, soak the noodles in hot tap water until they are just pliable enough to wrap around your fingers, about 15-20 minutes. Drain. While they soak --
• In a small bowl, stir together sauce ingredients until sugar is dissolved.
• In a large skillet, heat 2 Tbsp of the oil over high heat until shimmering.
• Add noodles and sauce. Stir constantly with tongs until noodles have softened, about 30-45 seconds.
• Push noodles to one side of the pan. Add the other 2 Tbsp oil, garlic, onion, and shrimp.
• Cook until shrimp are just starting to turn opaque, about 30 seconds, then stir noodles and shrimp mixture together and move everything to the outside of the pan, leaving a well in the center.
• Add the eggs to the center well, allow to cook undisturbed until starting to solidify, then break into pieces with your tongs and mix together with the noodles and shrimp.
• Once the eggs and shrimp are fully, but just barely, cooked, turn off the heat and stir in the bean sprouts, peanuts, scallions and cilantro.

SHRIMP PAD THAI

Steps:

• Soak the rice noodles in a large bowl of warm water for 10 - 15 minutes then drain. Stir together the soy sauce, fish sauce, vinegar red pepper flakes and brown sugar. Set aside.
• Heat 2 Tbs. of the oil in a wok or large frying pan. Add the garlic and giner and saute until lightly brown. Add the shrimp and cook for a few minutes until pink, tossing from time to time. Remove the shrimp and garlic and set aside.
• Heat 1 Tbs. of oil in the same pan and add the eggs. scramble and break into chunks. Set aside with the Shrimp.
• Heat the remaining oil and add the soy sauce mixture. Stir briefly, then add the drained noodles and cook for 5 minute
• Add the bean sprouts, chopped scallions and cilantro. Mix well and continue to cook until noodles are heated through. Add the shrimp and egg mixture. Season if neccesary with a little more soy sauce or fish sauce. Add the lime zest and juice. Serve hot with a sprinkle of chopped 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.

SHRIMP PAD THAI

Steps:

• Cover noodles with boiling water.
• Soak 20 minutes until soft but not fully"cooked".
• Set aside In small bowl wisk together lime juice, water, fish sauce, rice vinegar, sugar, cayenne, and peanut oil.
• Set aside.
• Add cooking oil, garlic, shallots, and shrimp to non-stick skillet.
• Turn to medium/high heat and cook until shrimp is mostly pink (about 3-4 minutes).
• Add eggs, stir and scramble until just moist.
• Add noodles, fish sauce mixture, peanuts, sprouts and scallions.
• Toss until noodles are evenly coated.
• Add the cilantro.
• Cook tossing constantly until noodles are tender and sauce has slightly thickened, about 3-4 more minutes.
• Serve.

SHRIMP PAD THAI

Steps:

• Add noodles to a large bowl; add hot water to cover; let stand 12 minutes or until tender; drain.
• In a small bowl, combine ketchup, fish sauce, sugar, and pepper flakes; set aside.
• Heat 2 teaspoons oil in a large nonstick skillet over med-high heat.
• Add in shrimp; stir-fry/saute 2 minutes or until shrimp are done; remove shrimp from pan; keep warm.
• Heat 4 teaspoons oil in skillet over med-high heat.
• Add eggs; cook 30 seconds or until soft-scrambled, stirring constantly.
• Add in sprouts, green onions, and garlic; cook 1 minute.
• Add in noodles, ketchup mixture, and shrimp; cook 3 minutes, or until heated.
• Sprinkle with peanuts.