Best 10 Quick Easy Shrimp Pad Thai Recipes

SHRIMP PAD THAI

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.

SHRIMP PAD THAI

Steps:

• Cook the rice noodles according to package instructions. They should be soft but not mushy. Drain and rinse under cool water.
• In a small bowl, whisk together the sauce ingredients: fish sauce, rice vinegar, soy sauce, water, 1 tablespoon honey, and 1 teaspoon chili garlic sauce. If you prefer a sweeter pad thai, add additional honey (or even a little brown sugar). For spicier, add additional chili paste.
• Heat the oil in a large non-stick skillet or wok over medium-high heat. Add the shrimp and saute just until the shrimp begins to turn pink, about 2 minutes. Add the garlic and noodles. Stir continuously to coat the noodles and shrimp with the garlic, then push the ingredients in the skillet over to one side of the pan.
• Crack the eggs into the empty side of the skillet. Break apart the yolk with the spatula and let cook for 30 seconds, until just beginning to set. Stir the egg in with the noodles. Stir in the sauce.
• Add the bean sprouts, carrots, and chopped green onions and let cook until the bean sprouts are crisp-tender, about 1 minute. Sprinkle on the peanuts and cilantro. Serve immediately with lime wedges.

EASY SHRIMP PAD THAI

Steps:

• Place rice noodles in large bowl. Pour 4 cups boiling water over noodles and let soak until al dente, 5 to 7 minutes. Drain and run under cold water. Set aside.
• In medium bowl, whisk together fish sauce, rice vinegar, brown sugar, and red pepper flakes; set aside.
• In large wok over high heat, heat oil . Add garlic and ¼ cup green onions and stir-fry until fragrant, 1 minute, then add eggs and cook, scrambling with wooden spoon, 2 minutes. Add 1½ cups bean sprouts and stir-fry until crisp-tender, 3 minutes. Move bean sprouts and egg mixture to side of wok and add shrimp to other side; let cook for 5 minutes or until bright pink. Stir everything together and add sauce and the noodles. Gently toss mixture until noodles are heated through and sauce has thickened slightly.
• Serve immediately, garnished with chopped peanuts, lime wedges, red pepper flakes, and remaining ½ cup bean sprouts.

THE BEST SHRIMP PAD THAI

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.

SIMPLE SHRIMP PAD THAI

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.

EASY PAD THAI

Steps:

• Cook noodles according to package directions., In a large nonstick skillet or wok, stir-fry pork in oil over high heat until lightly browned; remove and set aside. Add shallot to pan and cook until tender, about 1 minute; add garlic and cook 30 seconds. Make a well in the center of the onion mixture; add egg. Stir-fry for 1-2 minutes or until egg is completely set. , Add the coleslaw mix, green onions, vinegar, sugar, soy sauce, fish sauce, chili garlic sauce, lime juice and peanuts; heat through. Return pork to pan and heat through. Drain noodles; toss with pork mixture. Garnish with cilantro, additional peanuts, lime wedges and bean sprouts.

QUICK & EASY SHRIMP PAD THAI

Steps:

• Place rice noodles in a large bowl. Cover with very hot tap water, stir and set aside until tender, 20 minutes. Do not over soak. Drain and reserve 1 cup soaking liquid.
• Whisk to combine peanut butter, sambal, lime zest, fish sauce and brown sugar in a medium bowl. Set aside.
• In a large skillet over high heat, warm oil until shimmering. Add shrimp and cook until nearly cooked through, about 2 minutes per side. Add noodles, peanut butter mixture and ? cup reserved soaking water. Cook until fragrant and warmed through. Remove from heat, add lime juice and season to taste with additional fish sauce, adding additional soaking water if necessary to thin sauce. Add tomatoes, bean sprouts and cilantro. Toss everything together to combine. Serve immediately, garnished with peanuts, cilantro and sliced limes.
• Serve immediately, garnished with peanuts, cilantro and sliced limes.

SHRIMP PAD THAI

Steps:

• To make Sauce 1: In a small saucepan, combine all the ingredients and bring to a boil. Reduce slightly and set aside to cool. Reserve.
• Sauce 2:
• 3 tablespoons fish sauce
• 1 tablespoon rice vinegar
• 1 tablespoon water
• 1 tablespoon sugar
• 2 teaspoons minced garlic
• 2 teaspoons minced Thai green chiles
• 1 tablespoon minced cilantro leaves
• To make Sauce 2: In a small non-reactive bowl, combine all the ingredients and stir until well blended. Reserve.
• 4 ounces rice noodles, linguini size
• 1 quart cold water
• Oil, for deep-frying
• 2 ounces firm tofu, cut into 1/2-inch dice
• 2 tablespoons chopped roasted peanuts
• 1 tablespoon butter
• 1 egg, beaten with 1 teaspoon milk plus salt, to taste
• 1 ounce peanut oil
• 1/2 teaspoon minced lemongrass
• 1 teaspoon minced green chiles
• 1 teaspoon chopped shallots
• 1 teaspoon minced ginger
• 1 kaffir lime leaf
• 1 tablespoon chopped cilantro leaves, plus sprigs for garnish
• 5 large shrimp, peeled, deveined
• 1/2 cup bean sprouts
• Julienne green onions
• 1 wedge lime
• Soak the rice noodles in cold water until softened. (This can be done several hours ahead of time.) Strain and reserve until needed.
• Heat oil in a medium sauepan. Deep-fry the diced tofu until crisp and golden. Drain in a paper towel and set aside to cool. Reserve. Add the peanuts and fry for 30 seconds. Remove and set aside with the tofu.
• In a small skillet, heat 1 tablespoon butter. Cook the scrambled egg and milk mixture to a medium consistency. Season with salt. Place in a plate and allow to cool. Chop coarsely and set aside until needed.
• In a wok, over high heat, add the peanut oil. When almost smoking, stir-fry the lemongrass, green chiles, shallots, ginger, kafir lime, cilantro, and shrimp for 1 minute or until shrimp change color. Add the softened noodles, half of the bean sprouts, fried tofu, scrambled eggs, Sauce 1 and Sauce 2. Continue to stir-fry until noodles have flattened and blended with the sauce.
• Transfer Pad Thai to serving plate. Top with the remaining bean sprouts, cilantro, green onions and chopped peanuts. Serve a wedge of lime on the side.

SHRIMP PAD THAI

Steps:

• Heat 1 tablespoon of the oil in a wok or a large frying pan.
• Add the garlic and ginger and saute until lightly golden.
• Add the shrimp and cook for 1 to 2 minutes until pink, tossing from time to time. Remove and set aside in a bowl.
• Heat 1/2 tablespoon of oil in the same wok or pan and add the egg. Stir to scramble the egg into small pieces, remove and set aside with the shrimp.
• Heat the remaining oil in the pan and add the soy sauce, fish sauce, rice wine, red pepper flakes, and brown sugar. (I put all these ingredients together in a bowl before I begin cooking). Stir briefly, add the drained noodles and cook for 5 minutes.
• Add the bean sprouts, chopped scallions and cilantro. Mix well and continue to cook until the noodles are heated through.
• Add the shrimp and egg back into the wok and toss with lime zest and lime juice. Season, if necessary with a little more soy sauce or fish sauce.
• Serve on white rice or we just eat them without the rice.

SHRIMP PAD THAI

Steps:

• Add noodles to a large bowl; add hot water to cover; let stand 12 minutes or until tender; drain.
• In a small bowl, combine ketchup, fish sauce, sugar, and pepper flakes; set aside.
• Heat 2 teaspoons oil in a large nonstick skillet over med-high heat.
• Add in shrimp; stir-fry/saute 2 minutes or until shrimp are done; remove shrimp from pan; keep warm.
• Heat 4 teaspoons oil in skillet over med-high heat.
• Add eggs; cook 30 seconds or until soft-scrambled, stirring constantly.
• Add in sprouts, green onions, and garlic; cook 1 minute.
• Add in noodles, ketchup mixture, and shrimp; cook 3 minutes, or until heated.
• Sprinkle with peanuts.