Shrimp Pad Thai Soup Recipes

Steps:

• In a Dutch oven, saute onion in oil until tender. Add the broth, water, brown sugar, ginger, fish sauce, curry paste and lemongrass. Bring to a boil. Reduce heat; carefully stir in shrimp and edamame. Cook, uncovered, for 5-6 minutes or until shrimp turn pink., Add the coconut milk, corn, bamboo shoots, basil, cilantro, lime juice, lime zest and curry powder; heat through. Discard lemongrass.

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.

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.

Steps:

• Place tamarind in a bowl, cover with the boiling water and let sit until softened. Press the pulp through a sieve into a bowl and discard seeds and solids.
• Combine orange juice, tamarind pulp, vinegar, honey, basil and salt and pepper in a blender and blend until smooth. Strain the mixture through a mesh strainer. Return to the blender, with the motor running, slowly add 6 tablespoons of the oil and blend until emulsified.
• Heat remaining 2 tablespoons of the oil in a large nonstick saute pan over high heat. Season shrimp on both sides with salt and pepper and add to the pan. Stir in the tamarind glaze, turn the shrimp over and continue cooking until shrimp is cooked through and glazed.
• Soak noodles in a large bowl of warm water until softened but not overly soft, 25 to 30 minutes. Drain well in a colander and cover with a dampened paper towel.
• Place the tamarind in a bowl and cover with the boiling water, let sit until soft, about 10 minutes. Force the mixture through a sieve (including the water) into a bowl, discarding seeds and fibers. Add soy sauce, brown sugar, and hot sauce to the tamarind, stirring until sugar has dissolved, set aside.
• Heat the oil in a wok or a large saute pan over medium heat until hot, then fry half of the shallots over medium-low heat, stirring frequently, until golden brown, 8 to 12 minutes. Remove the shallots with a slotted spoon to a plate lined with paper towels.
• Reheat shallot oil in wok over high heat until hot. Fry tofu in 1 layer, gently turning occasionally, until golden, 5 to 8 minutes. Transfer tofu to paper towels using a slotted spoon. Transfer the frying oil to a heatproof glass and reserve.
• Lightly beat eggs with 1/4 teaspoon salt, pepper and a tablespoon of water. Heat 2 tablespoons of the shallot oil in a wok or saute pan over high heat until it shimmers. Add eggs and swirl to coat the side of the wok, then cook, stirring gently with a spatula, until cooked through. Break into chunks with spatula and transfer to a plate.
• Heat wok over medium heat, add 6 tablespoons of the shallot oil, then swirl to coat side of wok. Stir-fry scallions, garlic, and remaining uncooked shallots until softened, about 1 minute.
• Add noodles and stir-fry over medium for about 2 minutes. Add tofu, bean sprouts, and 1 1/2 cups sauce and simmer, turning noodles over to absorb sauce evenly, until noodles are tender, about 2 minutes. Stir in additional sauce, if desired, then stir in the eggs. Transfer to a large shallow serving dish and top with the shrimp, crispy shallots, Thai basil, cilantro and peanuts. Serve lime wedges on the side.

Steps:

• In a small bowl, whisk together the soy sauce, water, peanut butter, and chili paste until smooth.
• Heat a large wok over medium-high heat, and add canola oil. When the oil is hot, add the garlic and ginger and let cook until fragrant, about 1 minute. Add the vegetables, chicken, and shrimp, and stir-fry until chicken and shrimp are browned and cooked through, about 2 minutes. Add noodles and toss to coat.
• Add peanut/spice paste, brown sugar and cider vinegar and toss to distribute. Cook until heated through, about 2 minutes.
• Spread chopped romaine on a platter. Serve pad Thai on top of lettuce and garnish with mung bean sprouts, lime, cilantro and chopped peanuts.

Steps:

• Prepare the noodles: Place dried noodles in a large bowl and cover with hot tap water. Let soak for 20 to 30 minutes while you prepare the remaining ingredients, allowing the water to cool, and stirring and separating the noodles occasionally with your hands. When ready, noodles will be white, limp and almost soft to the bite. (They will cook a little more later on.) Pour off all the water, fluff noodles with your hands, and set aside.
• Meanwhile, make the sauce: Combine the fish sauce, tamarind and coconut palm sugar in a small saucepan. Bring to a simmer over medium heat, stirring often, just until sugar has dissolved, 3 to 4 minutes. Set aside to cool.
• Line up the ingredients in the order they'll be cooked: Place the garlic, shallot, radish and shrimp in a bowl, then line up the tofu, noodles, sauce, eggs, bean sprouts and chives. When ready to cook, place 1 cup of hot tap water near the stove.
• Heat 3 tablespoons of oil in a 14-inch wok, a heavy 12-inch skillet or a large Dutch oven medium-high heat until shimmering. (If using a smaller pan, cook in 2 batches.) Add the contents of the garlic bowl and stir-fry over medium heat, adjusting the flame so the ingredients are sizzling but not popping or scorching, until the shrimp are nearly pink, 2 to 3 minutes. Add the tofu and stir-fry to heat through, about 2 minutes.
• Add noodles and raise the heat as high as it goes, tossing and separating them with a wok turner, tongs or both. When noodles are sizzling, add about half the sauce and 1 tablespoon water, and stir-fry, tossing to coat and cook through.
• Taste a noodle for doneness and seasoning. If needed, add more sauce and water, and keep cooking, turning often, until noodles are softened and savory.
• Push noodles to one side of the pan, add enough oil to lightly coat the other side, and add the eggs. Use the spatula to scramble the eggs, stirring and scraping until cooked through and just dry, 1 to 2 minutes, then stir them into the noodles.
• Add the bean sprouts and chives, and stir to combine. Serve immediately, passing the peanuts, chile powder and lime wedges to adjust seasoning to taste.

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.