Shrimp Phad Thai Recipes

Steps:

• Bring a pot of water to a boil. Add noodles, remove from heat, and let soak until noodles are softened, about 15 minutes. Drain.
• Mix ketchup, sesame oil, fish sauce, soy sauce, and red pepper flakes together in a bowl. Set aside.
• Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add shrimp; saute until firm and opaque, 3 to 5 minutes. Remove shrimp and add remaining oil to the skillet.
• Pour eggs into the skillet; cook and stir until lightly scrambled, about 5 minutes. Add green onions, bean sprouts, and garlic. Cook until fragrant, about 1 minute. Add the noodles, ketchup mixture, and cooked shrimp. Cook for 3 minutes more. Sprinkle with peanuts.

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.

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.

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:

• 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:

• 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.

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; heat through. Drain noodles; toss with shrimp mixture. Garnish with cilantro.

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.

Steps:

• Pat the shrimp very dry and lightly season with salt and pepper.
• In a medium (10-inch) nonstick skillet, stir together the sugar, fish sauce and vinegar. Bring to a gentle simmer over medium-high heat. When the mixture comes to a simmer, add the shrimp and cook until pink on both sides, 2 to 3 minutes per side.
• Add the peanuts, scallions, lime juice and red-pepper flakes and stir to combine. Season to taste with salt and pepper. Serve immediately.

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.