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.
YUMMY SHRIMP PAD THAI
This Pad Thai is easier on your budget than the restaurant, simple to make, and absolutely delicious. If you don't have all the seasonings, that's okay. Be innovative and use what's in your cabinet. Hope you enjoy!
Provided by Mare1313
Categories Thai
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 22
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!
Nutrition Facts : Calories 855.8, Fat 45, SaturatedFat 7.1, Cholesterol 245, Sodium 2085.2, Carbohydrate 82.9, Fiber 11.3, Sugar 17.1, Protein 38.9
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 RECIPE BY TASTY
Here's what you need: pad thai noodle, tamarind concentrate, fish sauce, palm sugar, sriracha, canola oil, fresh shrimp, salt and pepper, eggs, garlic chives, bean sprout, peanuts, purple cabbage, carrot, lime
Provided by Sabina Dacer
Categories Lunch
Time 30m
Yield 3 servings
Number Of Ingredients 15
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.
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