SPICY SHRIMP AND TOFU PAD THAI
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 17
Steps:
- Soak noodles in warm water for 30 minutes. Drain in a colander and cover with damp paper towels until ready to use.
- In a small saucepan, combine tamarind juice, soy sauce, palm sugar, fish sauce, and Sriracha. Bring to a boil, stirring, until sugar is dissolved and remove from heat.
- Heat oil in a wok over medium-high heat. When oil shimmers, carefully add half the shallots and fry, stirring frequently, until shallots are golden brown. Transfer shallots to paper towel-lined plate to drain.
- Raise heat to high and add remaining shallots, scallions, and shrimp. Cook, stirring constantly, just until shrimp are opaque and firm to the touch, 2 minutes. Remove to a plate, reserving oil in wok.
- Add tofu to wok and cook to heat through, 1 minute, and transfer to plate with shrimp.
- Add eggs to wok and cook, stirring constantly, just until eggs are set but still wet, 1 minute, and transfer to plate with shrimp and tofu.
- Add sauce to wok and bring to a boil. Stir in noodles and cook until noodles are hot, 2 minutes. Return shrimp, tofu, and eggs to wok and stir to combine. Serve immediately with garnishes.
SHRIMP PHAD THAI
Provided by Food Network Kitchen
Categories main-dish
Time 1h8m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Put the noodles in a medium bowl with hot water to cover. Soak until tender, about 30 minutes. Drain and set aside. Whisk the sugar with the fish sauce and vinegar in a small bowl.
- Heat a large skillet over medium heat until hot and add 1 tablespoon of the peanut oil. Pour in the eggs, tilting the skillet as you pour to make a thin, even coating of egg. Cook until just set, about 45 seconds. Invert the eggs onto a cutting board and cut into 1/2-inch pieces. Set aside.
- Add another 1 tablespoon of the peanut oil to the same skillet and heat over high heat. Add the shrimp, 1/2 teaspoon of the pepper flakes, and salt, to taste. Stir-fry until the shrimp are pink and just cooked through, about 1 1/2 minutes. Transfer to a plate.
- Heat the remaining 2 tablespoons peanut oil over high heat. Add the garlic, shallots, and remaining 1/4 teaspoon red pepper flakes and stir-fry until lightly browned, about 1 minute. Add the tofu and cook about 2 minutes more. Add the noodles and cook, tossing, until lightly coated with the garlic mixture, about 1 minute. Add the fish sauce mixture and large scallion pieces and heat through. Stir in the cooked egg and shrimp, 1 cup of the sprouts, and the 1/3 cup peanuts and toss until hot. Divide the Phad Thai among plates and top with the remaining sprouts, additional peanuts, and chopped scallions. Serve immediately with the lime wedges and Sri Racha.
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.
SPICY SHRIMP PAD THAI
I used other pad thai recipes from this website and added shrimp and my own little flavor and spice.
Provided by n0xzemagrl
Categories World Cuisine Recipes Asian
Time 50m
Yield 4
Number Of Ingredients 22
Steps:
- Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.
- Heat oil in a wok over medium heat. Cook and stir onion and garlic until onion is translucent, about 5 minutes.
- Combine rice wine vinegar, ketchup, fish sauce, chile sauce, peanut butter, soy sauce, lime juice, sugar, red pepper flakes, and cayenne pepper together in a bowl. Set aside.
- Add shrimp to the wok. Cook and stir until pink, about 4 minutes. Add the ketchup mixture and stir. Move all ingredients to one side to clear a small space in the pan. Pour in eggs and cook without stirring until partially set, about 3 minutes.
- Stir the drained noodles into the shrimp and egg mixture. Add 1/2 cup peanuts, 1/4 cup bean sprouts, and carrots. Cook and stir until noodles are heated through, about 2 minutes. Garnish with the remaining peanuts, bean sprouts, lime wedges, green onions, and cilantro.
Nutrition Facts : Calories 618.9 calories, Carbohydrate 75.6 g, Cholesterol 120.3 mg, Fat 28 g, Fiber 6.8 g, Protein 22 g, SaturatedFat 4.8 g, Sodium 1421.4 mg, Sugar 15.9 g
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.
PAD THAI WITH SHRIMP AND TOFU RECIPE
Pad Thai is an iconic Thai Noodle dish that has flavors of sweet, sour, and saltiness.
Provided by Renee Fuentes
Categories Main Course
Time 37m
Number Of Ingredients 15
Steps:
- Add coconut sugar to warm water and mix to dissolve. Then add tamarind (either puree, paste, or concentrate). Stir to dissolve, then add fish sauce. I used 2 tsp, but if you want it less salty start with 1 tsp. Taste and adjust if needed.
- If using dried rice stick noodles, soak in room temperature water according to package directions. If you are using fresh noodles then portion out 4 oz from the bag.
- Use extra firm tofu, remove from packaging, and place between paper towels or a kitchen towel to drain out the water. Leave wrapped on the plate for 20 minutes. Use 1/4 of the block of tofu and slice into small cubes.
- To fry the tofu, use a non-stick skillet and cover the bottom with oil. Fry each side until golden, remove to drain on a paper towel and season with salt.
- Pad Thai is best served immediately after cooking. You can prep all the ingredients up until now, then start cooking once you are ready to eat. Active cooking time is about 5 minutes.
- Heat wok over medium heat with a little oil, add shrimp and cook until pink, remove shrimp and set aside.
- Turn heat up to medium high. Add remaining oil, minced garlic, noodles, Pad Thai sauce, and move everything around quickly to incorporate. (If you are using Tamarind puree/paste, the noodles will look dark. The taste will still be good.)
- At this point you want to taste the noodles and see if they are still hard. If so add a splash of water to help soften them.
- Push noodles to the side and add in the egg. Break the yolk and allow it to set then place noodles on top to cook the egg. Place the shrimp, tofu, half of the bean sprouts, half of the green onions, and half of the crushed peanuts into the skillet. Use tongs and toss with the noodles. Go ahead and taste for seasoning and adjust if needed.
- Plate and serve with remaining bean sprouts, green onions, peanuts, and a slice of lime. In Thailand they serve Pad Thai with extra condiments of dried chili flakes, granulated sugar, and fish sauce, but this is optional.
Nutrition Facts : Carbohydrate 139 g, Protein 29 g, Fat 48 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 164 mg, Sodium 895 mg, Fiber 7 g, Sugar 26 g, Calories 1086 kcal, UnsaturatedFat 37 g, ServingSize 1 serving
PAD THAI WITH SHRIMP AND TOFU
After trying a lot of authentic Pad Thai recipes, and making many adjustments, I find this to come closet to the restaurant flavors I like. I personally prefer Pad Thai that's more moist and flavorful than the drier style ones.
Provided by MysticEve
Categories Thai
Time 55m
Yield 2 plates, 2 serving(s)
Number Of Ingredients 22
Steps:
- Start by soaking the flat rice noodles in slightly hot water for 30-50 minutes. Lets prepare the other ingredients while soaking.
- Cut the firm tofu into matchsticks cuts (thin strips about 1 inch long). Fry the tofu in 1 tbsp peanut oil until golden on all sides. Set aside.
- Add salt to egg and gently stir.
- Prepare the sauce. Combine fish sauce, sugar, soy sauce, Thai Style Chili Sauce, Tamarind juice concentrate, ketchup, and chili pepper. Set aside.
- Heat up 1 tbsp peanut oil over medium-high fire; add garlic, ginger, and crushed red pepper.
- Once garlic begin to brown, add cabbage, stir until soften.
- Add the prepared sauce.
- Add the flat rice noodles, stirring quickly to prevent from sticking. Taste the noodles to check firmness. Noodles should be heavier in taste at the moment, but if it's not soft enough, add a little water and cook a bit longer.
- Put noodles to one side, crack egg into pan, and in about 20 seconds, scramble and fold into noodles.
- Add shrimp, stir for 30 seconds.
- Add bean sprouts, green onion, firm tofu, and peanuts.
- When shrimps are pink on both sides, remove from fire.
- Serve with cilantro and lime juice.
Nutrition Facts : Calories 711.6, Fat 27, SaturatedFat 4.8, Cholesterol 93, Sodium 1882.4, Carbohydrate 101.8, Fiber 6.8, Sugar 20.2, Protein 18.4
SHRIMP AND TOFU PAD THAI
I made some substitutions since I can't get the more traditional ingredients where I live. This is still a delicious Asian-inspired dish that my girlfriend and I love. Garnish with chopped peanuts, chile flakes, and lime wedges.
Provided by HomeChef
Categories World Cuisine Recipes Asian
Time 13h25m
Yield 2
Number Of Ingredients 16
Steps:
- Drain tofu and wrap firmly in cheese cloth; place between 2 cake pans or plates and place a 5-pound weight on top. Refrigerate for 12 to 16 hours.
- Combine soy sauce and 5-spice in a shallow bowl; add tofu. Marinate tofu in refrigerator for 15 minutes; flip tofu and marinate for 15 minutes more.
- Place rice noodles in a bowl and pour in enough boiling water to cover; allow to sit until noodles have softened, about 10 minutes. Drain and cut noodles into thirds.
- Combine brown sugar, lime juice, fish sauce, and vinegar in a bowl and stir until sugar is dissolved and sauce is smooth.
- Remove tofu from marinade and cut into 1/4-inch wide strips.
- Heat peanut oil in a large skillet or wok over medium-high heat; add tofu pieces, 2 to 4 at a time, and cook, stirring constantly, until lightly browned and cooked through, about 30 seconds per side. Transfer cooked tofu to a paper towel-lined plate, reserving oil in the skillet.
- Place 2/3 of the green onions and garlic in the same skillet, adding more oil if needed; cook and stir until fragrant, about 30 seconds. Add eggs; cook and stir until scrambled and cooked through, 2 to 3 minutes. Add shrimp; cook and stir until warmed through, about 30 seconds. Add noodles and toss until evenly mixed.
- Stir brown sugar sauce into noodle mixture and toss to coat. Add kimchi and toss until well mixed and pad Thai is heated through, about 1 minute more. Transfer pad Thai to serving plates and top with bean sprouts and remaining green onions.
Nutrition Facts : Calories 710.6 calories, Carbohydrate 91.6 g, Cholesterol 248.4 mg, Fat 23.6 g, Fiber 5.1 g, Protein 37.3 g, SaturatedFat 4.6 g, Sodium 12311.2 mg, Sugar 25.5 g
SHRIMP PAD THAI
I got this recipe from a cooking class I attended... it is not quite as sweet as what you get in Thai restaurants! It can be made vegetarian if you omit the shrimp and add mushrooms. It can also be made with thinly sliced chicken. Source: Chef Somchet Chumpapo
Provided by Tracy K
Categories Thai
Time 30m
Yield 2 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 1075.3, Fat 28.5, SaturatedFat 5.1, Cholesterol 653.2, Sodium 2045, Carbohydrate 134, Fiber 5.3, Sugar 10.8, Protein 65.6
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