Shrimp Pad Thai Soup 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.

THAI SHRIMP SOUP

Steps:

• In a Dutch oven, saute onion in oil until tender. Add the broth, water, brown sugar, ginger, fish sauce, curry paste and lemongrass. Bring to a boil. Reduce heat; carefully stir in shrimp and edamame. Cook, uncovered, for 5-6 minutes or until shrimp turn pink., Add the coconut milk, corn, bamboo shoots, basil, cilantro, lime juice, lime zest and curry powder; heat through. Discard lemongrass.

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 SOUP

Steps:

• In a 6-qt. stockpot, heat oil over medium heat. Add shallots and chili pepper; cook and stir 4-6 minutes or until tender. Stir in crushed tomatoes, peanut butter and soy sauce until blended; add broth. Bring to a boil; cook, uncovered, 15 minutes to allow flavors to blend., Add shrimp and noodles; cook 4-6 minutes longer or until shrimp turn pink and noodles are tender. Top each serving with bean sprouts, green onions and, if desired, chopped peanuts and additional chopped chili pepper. Serve with lime wedges.

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:

• 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.

SIMPLE SHRIMP PAD THAI

Steps:

• Bring a pot of water to a boil. Add noodles, remove from heat, and let soak until noodles are softened, about 15 minutes. Drain.
• Mix ketchup, sesame oil, fish sauce, soy sauce, and red pepper flakes together in a bowl. Set aside.
• Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add shrimp; saute until firm and opaque, 3 to 5 minutes. Remove shrimp and add remaining oil to the skillet.
• Pour eggs into the skillet; cook and stir until lightly scrambled, about 5 minutes. Add green onions, bean sprouts, and garlic. Cook until fragrant, about 1 minute. Add the noodles, ketchup mixture, and cooked shrimp. Cook for 3 minutes more. Sprinkle with peanuts.

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.

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:

• 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.

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.

YUMMY SHRIMP PAD THAI

Steps:

• Start by boiling a large pot of water for the rice noodles. Meanwhile, prep the ingredients. You want everything ready for the stir-fry in an hour and it will take longer than you think!
• Mix the fish sauce, rice vinegar, brown sugar, ketchup, soy sauce, chili powder, cayenne, coriander, ginger, and juice from one of the limes into a medium bowl for the sauce.
• Lighly beat the eggs with a few dashes of salt in another bowl.
• Cut the green onions into 1 inch pieces and mince the garlic and place each in a separate bowl.
• Place the peanuts in a plastic bag and crush with a rolling pin or other instrument. Place these into a bowl. Slice your remaining lime wedge and place in another bowl.
• Using a veggie peeler, grate your carrots into slices and place into a bowl. You should also have separate bowls for your bean sprouts and cilantro.
• Once the water is boiling, remove the pot from the burner and place rice noodles in water. Let sit until tender yet firm. Remove and drain.
• Defrost the shrimp under cold water. Drain and let sit for a few minutes. Remove the tails, devein and place in a bowl.
• Take all of your ingredient bowls and place them near the stovetop as you will need the readily available.
• In a cleaned and dry skillet or wok, heat 1 tablespoon of canola oil over medium heat. When it is hot, add the eggs and cook until they are set but not too brown. Remove the eggs from the skillet and place in a clean bowl.
• Heat the remaining 2 tablespoons of oil in the skillet over medium heat and add the garlic. Stir fry for a moment, add the shrimp and raise the heat to medium-high. Stir-fry until the shrimp is pink and well-cooked.
• While the shrimp is cooking, quickly rinse the cooked noodles again and drain thoroughly. Then add the rice noodles, sauce, water, bean sprouts, peanuts, green onions, 1 tbsp of red pepper flakes and cooked eggs in with the shrimp. Cook for about 5 minutes, tossing often. Do not overcook. Green onions should still be slightly crisp when you serve.
• Finally, place on serving plate and top with lime wedges, more peanuts, red pepper flakes and cilantro.
• Enjoy!

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:

• 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:

• 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:

• 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.