SHRIMP PAD THAI
This shrimp pad thai on the lighter side is a healthy version of everyone's favorite Thai recipe. Made in one pan and ready in 15 minutes.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 15m
Number Of Ingredients 17
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.
Nutrition Facts : ServingSize 1 (of 3), Calories 400 kcal, Carbohydrate 45 g, Protein 23 g, Fat 15 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 259 mg, Fiber 5 g, Sugar 10 g, UnsaturatedFat 10 g
SHRIMP PAD THAI
Rachael whips up a home-style version of a takeout menu favorite: Pad Thai. This stir-fry dish comprised of rice noodles, peanuts, bean sprouts, and egg will taste just like you ordered it in a restaurant.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 22
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 WITH DAIKON NOODLES RECIPE - (4.3/5)
Provided by Dr_Mom
Number Of Ingredients 9
Steps:
- Spiralize the radish using the shredder blade (medium thickness), breakinging the 'noodles' ever 3-4 rotations. Set aside Spiralized the carrots again breaking the 'noodles' every 3-4 rotations. Set aside in a separate bowl. Heat 1 tbl of oil in pan and scramble eggs until firm. Set aside Add 2 tbls of oil to the pan and saute the carrots until softened, about 2 minutes. Remove from the pan and put in the bowl with the eggs. Add more oil if necessary and saute shrimp until opaque and firm. Add to the eggs and carrots. Increase the heat to medium high and saute the radish noodles for about 30 seconds (careful not to overcook or they will mush). Add Pad Thai sauce and stir to coat well. Add the eggs, carrots and shrimp and toss to coat with sauce (you can add more sauce if desired) Place in serving dish and top with bean sprouts, green onions, cilantro (if using) and peanuts. Serve with lime wedges on the side
SHRIMP PAD THAI
You can make this yummy Thai classic in no time. Find fish sauce and chili garlic sauce in the Asian foods aisle of your grocery store. -Elise Ray, Shawnee, Kansas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 338 calories, Fat 7g fat (1g saturated fat), Cholesterol 115mg cholesterol, Sodium 1675mg sodium, Carbohydrate 52g carbohydrate (23g sugars, Fiber 3g fiber), Protein 17g protein.
THE BEST SHRIMP PAD THAI
Just like your favorite Thai takeout-but better. In Thailand, you'll find street vendors whipping up this noodle dish to order from scratch. There are numerous variations of the ingredients used to achieve the perfect sweet, sour and umami noodle dish. We've chosen to use sriracha in our version for its warming heat and sweetness. It also adds a nice color. In quick-cooking stir-fry dishes, it's imperative to have all your ingredients prepped and ready-to-go before you start cooking.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 2 servings
Number Of Ingredients 16
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
This take on the popular Thai noodle dish takes several liberties when it comes to ingredients-there's no egg or tamarind-but its jumble of shrimp, tofu, bean sprouts and peanuts delivers tons of taste and texture.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 14
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.
QUICK & EASY SHRIMP PAD THAI
With 10 minutes of active preparation and 20 minutes for soaking the noodles, this easy Pad Thai comes together in no time flat. Not a fan of shrimp? Toss some cooked chicken in with the 5-ingredient sauce to make a delicious alternative.
Provided by Food.com
Categories Thai
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
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.
COLD THAI DAIKON AND SHRIMP SOUP
Provided by Florence Fabricant
Categories easy, lunch, soups and stews, main course
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Place the chicken stock in a saucepan, bring to a simmer and add the daikon radish. Simmer about five minutes, until the daikon becomes translucent.
- While the daikon is cooking, seed and chop the green chili or jalapeno and combine it with the vinegar and salt in a blender or a mini food processor. Process to make a pale green liquid. Stir this into the soup.
- Stir in the shrimp, fish sauce, lime juice and sugar. Simmer about two minutes longer, until the shrimp are cooked.
- Transfer the soup to a bowl, cover and refrigerate until cold. To serve, float coriander leaves on top of each portion.
Nutrition Facts : @context http, Calories 111, UnsaturatedFat 2 grams, Carbohydrate 10 grams, Fat 3 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 1 gram, Sodium 979 milligrams, Sugar 5 grams, TransFat 0 grams
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