PAD THAI WITH PRAWNS
This udon noodle stir fry has a peanut and tamarind sauce - it's on the table in just 20 minutes
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 20m
Number Of Ingredients 12
Steps:
- Boil the noodles in salted water for 3 mins until soft. Drain and rinse in cold water. To make the sauce, mix all the ingredients together in a small bowl.
- Heat a wok with half the oil. Add the prawns and spring onions, and cook, stirring quickly, for 1 min or until the prawns turn pink. Push to the side and add the remaining oil. Add the egg and let sit for 30 secs, then scramble until cooked. Add the noodles and sauce, and cook, stirring continuously, for 3 mins or until everything is hot.
- Serve the noodles with the peanuts and coriander sprinkled on top, and lime wedges for squeezing over.
Nutrition Facts : Calories 498 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 22 grams sugar, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 2.3 milligram of sodium
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
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.
ONE-PAN PRAWN PAD THAI
Make a light, fresh version of the classic Thai noodle dish. Who needs takeaways?
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 10
Steps:
- Pour a kettleful of boiling water over the noodles and cover for 10 mins. Meanwhile, mix together the prawns and ginger. Heat 1 tsp oil in a large non-stick frying pan and stir-fry the gingery prawns over a high heat for 2 mins until pink. Tip into a bowl. Return the pan to the heat and add another tbsp oil. When hot, pour in the beaten eggs, spreading out to form an even layer. Cook until set, then lift out of the pan, roughly shred with a knife and set aside. Drain the noodles.
- Heat the remaining oil in the pan and stir-fry the beansprouts, bok choi and spring onions for 2 mins or until the bok choi softens. Return the prawns, noodles, eggs and soy sauce to the pan, tossing to combine. Serve immediately with sweet chilli sauce and prawn crackers, if you like.
Nutrition Facts : Calories 362 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 21 grams protein, Sodium 0.82 milligram of sodium
PRAWN PAD THAI
This is a great and quick meal. Wow your guest, they will think that you have slaved over this for ages.
Provided by KitchenManiac
Categories One Dish Meal
Time 13m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place the rice stick noodles in a bowl and cover with boiling water.
- Allow to soak till soft.
- Drain and rinse with cold water.
- Heat 1 tablepsoon of the oil in a wok over high heat.
- Add the eggs, swirl, stir gently and cook until just set.
- Remove from the wok and set aside.
- Add the remaining oil, ginger and chilli to the wok and cook for 1 minute.
- Add the prawns and cook for 3 minutes or till they start to turn pinkish.
- Add the noodles, lemon juice, fish sauce and sugar and cook for another 3 minutes.
- Toss through the cooked egg, beansprouts and green onions/scallions.
- Serve IMMEDIATELY, sprinkled with the peanuts.
- You can add more peanuts if you like it crunchier.
Nutrition Facts : Calories 368.6, Fat 12.4, SaturatedFat 1.8, Cholesterol 140.2, Sodium 1050.5, Carbohydrate 51.5, Fiber 2.1, Sugar 6, Protein 12.6
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