SPICY SHRIMP PAD THAI RECIPES

SPICY SHRIMP AND TOFU PAD THAI RECIPE | MARTHA STEWART

Spicy Shrimp and Tofu Pad Thai Recipe | Martha Stewart image

Provided by Martha Stewart

Number Of Ingredients 17

Ingredients

8 ounces pad thai noodles (flat rice noodles)
3/4 cup tamarind juice
1/4 cup soy sauce
1/3 cup chopped Thai palm sugar
6 tablespoons Thai fish sauce
1 teaspoon Sriracha
1/2 cup safflower oil
3 shallots, thinly sliced
5 scallions, cut lengthwise into 2-inch pieces, bulbs halved lengthwise
1 pound medium shrimp, peeled and deveined
4 ounces fried tofu, thinly sliced
4 large eggs, lightly beaten
Lime wedges
Cilantro sprigs
Sriracha
Bean sprouts
Roasted unsalted peanuts

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.

PAD THAI WITH CHICKEN AND SHRIMP RECIPE - FOOD.COM

Pad Thai With Chicken and Shrimp Recipe - Food.com image

PLEASE NOTE: This calls for one 1/2 pound package of noodles. Not one pound. Not a pound and a half. I'm not sure how else to write it so that it's clearer. I think this is a great Pad Thai recipe - quick and easy. It's certainly a favourite in our house. I would suggest making a double batch of the sauce, so the dish is even more flavorful. For those with milder tastes, cut back on the red pepper flakes. The recipe as is has quite a bite to it. This isn't a "authentic" Pad Thai recipe, so if that's what you are looking for, then this may not be it.

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

1 (1/2 lb) package rice noodles
3 tablespoons fish sauce
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
2 teaspoons chili-garlic sauce (sambal oelek)
2 tablespoons sugar
2 tablespoons peanut oil
6 garlic cloves
1 lb boneless skinless chicken breast
1/2 lb fresh shrimp
1/2 teaspoon red pepper flakes (hot)
2 eggs
2 cups bean sprouts
5 green onions
1 cup chopped cilantro (coriander)
3 limes
1/4 cup coarsely chopped roasted peanuts

Steps:

Place noodles in large bowl and cover with boiling water for about 10 minutes.
Drain.
Set aside.
Mix together fish sauce, ketchup, Worcestershire, chili-garlic sauce and sugar.
Set aside.
Cut chicken into 1" cubes.
Peel and de-vein raw shrimp and chop coarsely.
Finely chop garlic.
Heat peanut oil in large frying pan or wok.
Add garlic, chicken, shrimp and red pepper flakes.
Stir until shrimp turns pink.
Add sauce mixture and stir for 3 more minutes.
Add beaten eggs and stir constantly for one minute.
Add drained rice noodles and toss until coated.
Stir in bean sprouts, onions and 1/2 cup cilantro.
Stir and toss for a minute or so, until heated.
Spoon out onto large serving platter.
Sprinkle with chopped peanuts and remaining cilantro.
Top with slices or wedges of lime, which will be used to squeeze over noodles upon serving.

Nutrition Facts : Calories 319.8, FatContent 10.2, SaturatedFatContent 1.9, CholesterolContent 118.6, SodiumContent 951.3, CarbohydrateContent 36, FiberContent 2.6, SugarContent 6.6, ProteinContent 21.9

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