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.
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.
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
PAD THAI
Pad Thai is essentially a stir-fry and requires little more than chopping and stirring. It comes together in less than a half-hour. Some ingredients in this recipe may be unfamiliar. The first are the noodles themselves: rice stick noodles, which are pale, translucent, flat and range from very thin to more than a quarter-inch wide. Unlike semolina pasta, rice stick noodles don't need to be boiled; instead, you soak them in hot water until they're tender. Meanwhile, make a sauce from tamarind paste, now easily found in larger supermarkets or online. The paste, made from the pulp of the tamarind pod, is very sour, but more complex than citrus. It can vary widely in its potency, so be sure to taste as you go. Fish sauce (nam pla) is another important ingredient. Made from fermented anchovies (and much like the garum of ancient Rome), it has an unappealing smell and a fabulous taste. Honey and rice vinegar round things out.
Provided by Mark Bittman
Categories dinner, quick, weekday, one pot, main course
Time 25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Put noodles in a large bowl and add boiling water to cover. Let sit until noodles are just tender; check every 5 minutes or so to make sure they do not get too soft. Drain, drizzle with one tablespoon peanut oil to keep from sticking and set aside. Meanwhile, put 1 tablespoon tamarind paste, fish sauce, honey and vinegar in a small saucepan over medium-low heat and bring just to a simmer. Taste and add more tamarind paste if desired. It should be piquant, but not unpleasantly sour. Stir in red pepper flakes and set aside.
- Put remaining 3 tablespoons oil in a large skillet over medium-high heat; when oil shimmers, add scallions and garlic and cook for about a minute. Add eggs to pan; once they begin to set, scramble them until just done. Add cabbage and bean sprouts and continue to cook until cabbage begins to wilt, then add shrimp or tofu (or both).
- When shrimp begin to turn pink and tofu begins to brown, add drained noodles to pan along with sauce. Toss everything together to coat with tamarind sauce and combine well. When noodles are warmed through, serve, sprinkling each dish with peanuts and garnishing with cilantro and lime wedges.
Nutrition Facts : @context http, Calories 532, UnsaturatedFat 20 grams, Carbohydrate 61 grams, Fat 26 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 4 grams, Sodium 1872 milligrams, Sugar 29 grams, TransFat 0 grams
More about "shrimp and tofu pad thai recipes"
PAD THAI WITH SHRIMP AND TOFU | THAI CALIENTE THAI RECIPES
From thaicaliente.com
Ratings 1Total Time 37 minsCategory Main CourseCalories 1086 per serving
- 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.
EASY HOMEMADE PAD THAI - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
4.9/5 Calories 624 per servingCategory Main Course
EASY TOFU PAD THAI (VEGAN) | MINIMALIST BAKER RECIPES
From minimalistbaker.com
AUTHENTIC PAD THAI RECIPE WITH SHRIMP - THE SPICY APRON
From thespicyapron.com
SHRIMP PAD THAI {QUICK + EASY + ONE PAN} – WELLPLATED.COM
From wellplated.com
PAD THAI | FEASTING AT HOME
From feastingathome.com
CLASSIC SHRIMP AND TOFU PAD THAI RECIPE — SALT & WIND TRAVEL
From saltandwind.com
5/5 (1)Total Time 30 minsCategory Lunch, Main, NoodlesCalories 479 per serving
SHRIMP AND TOFU PAD THAI RECIPE - WHAT'S FOR DINNER
From whatsfordinner.com
56% (29)Category DinnerCuisine Asian
PAD THAI WITH CHICKEN, SHRIMP, AND TOFU - BIGOVEN.COM
From bigoven.com
13 THAI NOODLE RECIPES
From allrecipes.com
VEGGIE, TOFU + SHRIMP PAD THAI RECIPE - FOODESS.COM
From foodess.com
25 QUICK SHRIMP RECIPES FOR LIGHT MEALS - FOOD & WINE
From foodandwine.com
THE BEST EASY PAD THAI - FOODIECRUSH .COM
From foodiecrush.com
[HOMEMADE] CHICKEN PAD THAI WITH TOFU AND SHRIMP : R/FOOD
From reddit.com
KHAO PAD ( THAI FRIED RICE ) - KHIN'S KITCHEN
From khinskitchen.com
EASIEST PAD THAI RECIPE | THE RECIPE CRITIC
From therecipecritic.com
PAD THAI RECIPE - SUNDAY SUPPER MOVEMENT
From sundaysuppermovement.com
CHICKEN PAD THAI MADE WITH PEANUT BUTTER RECIPES - MAIN COURSE
From tfrecipes.net
SHRIMP TOFU PAD THAI NOODLES - POSH JOURNAL
From poshjournal.com
HOW TO MAKE PAD THAI (EASY HOMEMADE RECIPE, WITH SHRIMP)
From thekitchn.com
PRAWN / SHRIMP PAD THAI (SPICE I AM RESTAURANT) | RECIPETIN EATS
From recipetineats.com
THAI TYME - 266 PHOTOS & 256 REVIEWS - FOOD NEAR MANASSAS, VA …
From yelp.com
PAD THAI RECIPE (WITH CHICKEN OR SHRIMP) - COOKING CLASSY
From cookingclassy.com
You'll also love