**Spicy Shrimp and Tofu Pad Thai: A Flavorful Fusion of Thai and Chinese Cuisine**
Embark on a culinary journey to Thailand and China with this tantalizing Spicy Shrimp and Tofu Pad Thai. This dish is a harmonious blend of flavors, textures, and colors, sure to delight your taste buds. The stir-fried rice noodles, succulent shrimp, and tender tofu create a symphony of textures, while the spicy sauce adds a fiery kick that keeps you coming back for more. To elevate your dining experience, we have included variations of this classic dish, including vegetarian options and a flavorful peanut sauce. Indulge in the authentic flavors of Pad Thai with our carefully curated recipes, each offering a unique culinary adventure.
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.
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.
SPICY SHRIMP PAD THAI
I used other pad thai recipes from this website and added shrimp and my own little flavor and spice.
Provided by n0xzemagrl
Categories World Cuisine Recipes Asian
Time 50m
Yield 4
Number Of Ingredients 22
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.
Nutrition Facts : Calories 618.9 calories, Carbohydrate 75.6 g, Cholesterol 120.3 mg, Fat 28 g, Fiber 6.8 g, Protein 22 g, SaturatedFat 4.8 g, Sodium 1421.4 mg, Sugar 15.9 g
PAD THAI WITH SHRIMP AND TOFU RECIPE
Pad Thai is an iconic Thai Noodle dish that has flavors of sweet, sour, and saltiness.
Provided by Renee Fuentes
Categories Main Course
Time 37m
Number Of Ingredients 15
Steps:
- 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.
- Use extra firm tofu, remove from packaging, and place between paper towels or a kitchen towel to drain out the water. Leave wrapped on the plate for 20 minutes. Use 1/4 of the block of tofu and slice into small cubes.
- To fry the tofu, use a non-stick skillet and cover the bottom with oil. Fry each side until golden, remove to drain on a paper towel and season with salt.
- Pad Thai is best served immediately after cooking. You can prep all the ingredients up until now, then start cooking once you are ready to eat. Active cooking time is about 5 minutes.
- Heat wok over medium heat with a little oil, add shrimp and cook until pink, remove shrimp and set aside.
- Turn heat up to medium high. Add remaining oil, minced garlic, noodles, Pad Thai sauce, and move everything around quickly to incorporate. (If you are using Tamarind puree/paste, the noodles will look dark. The taste will still be good.)
- At this point you want to taste the noodles and see if they are still hard. If so add a splash of water to help soften them.
- Push noodles to the side and add in the egg. Break the yolk and allow it to set then place noodles on top to cook the egg. Place the shrimp, tofu, half of the bean sprouts, half of the green onions, and half of the crushed peanuts into the skillet. Use tongs and toss with the noodles. Go ahead and taste for seasoning and adjust if needed.
- Plate and serve with remaining bean sprouts, green onions, peanuts, and a slice of lime. In Thailand they serve Pad Thai with extra condiments of dried chili flakes, granulated sugar, and fish sauce, but this is optional.
Nutrition Facts : Carbohydrate 139 g, Protein 29 g, Fat 48 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 164 mg, Sodium 895 mg, Fiber 7 g, Sugar 26 g, Calories 1086 kcal, UnsaturatedFat 37 g, ServingSize 1 serving
AUTHENTIC PAD THAI
Take the classic pad Thai to new levels, adding king prawns and tofu, pickled turnip and tamarind paste - a dish for two that's packed with flavour
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Number Of Ingredients 15
Steps:
- Soak the noodles in warm water for about 20 mins until softened but with plenty of bite, then drain. Meanwhile, mix together the tamarind paste, fish sauce, sugar and lime juice until the sugar dissolves. Season with a pinch of chilli powder if you like it spicy. Can be made up to two weeks ahead and kept in the fridge. If you make pad Thai regularly, double the quantity and keep half.
- Heat half the oil in a frying pan and cook the tofu on each side until golden. Add the prawns and fry until they just start to turn pink. Tip the noodles into the pan and drizzle over the tamarind mixture with about 5 tbsp of water. Stir everything together and cook over a high heat for 3 mins until the noodles are just cooked. Add a splash more water if needed.
- When the sauce has reduced, scatter over the beansprouts and fold them into the noodles. Push everything to one side of the pan, then pour in the rest of the oil on the empty side and crack in the eggs. Fry for 2 mins until the white is just set and beginning to crisp around the edges, then roughly scramble the runny yolks in with the whites. When the eggs have just set, combine with the noodles.
- Scatter over half of the peanuts, half the spring onion and all the turnip, and quickly toss together. Divide between two plates with the remaining peanuts, spring onion, chilli powder, lime wedges and soy sauce on the side, to garnish as preferred.
Nutrition Facts : Calories 992 calories, Fat 45 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 98 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 45 grams protein, Sodium 7.5 milligram of sodium
SHRIMP PAD THAI
Pad Thai is Thailand's national dish, but not because it is traditional. The government codified it in the 1930s as a way of encouraging national pride in the unique ingredients of Thailand. It has been adopted and adapted all over the country, but one constant is that the dish is made almost entirely of long-lasting ingredients like rice noodles and tamarind, making it easy on the home cook. The savory, tart sauce is very simple to assemble, and it lasts well in the fridge. Watcharee Limanon, a cooking teacher in Yarmouth, Maine, who shared this recipe, said that although salty dried shrimp are used in the original recipe, many Thai cooks (and most of her students) now prefer fresh shrimp.
Provided by Julia Moskin
Categories noodles, main course
Time 45m
Yield 2 to 3 servings
Number Of Ingredients 14
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.
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
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make all the difference in your pad Thai. Look for firm, succulent shrimp, extra-firm tofu, and crisp vegetables.
- Don't be afraid to adjust the spice level: This recipe calls for a moderate amount of spice, but you can easily adjust it to your liking. If you want a milder dish, use less chili paste or omit it altogether. If you like it hot, add more chili paste or even some chopped chili peppers.
- Make sure your noodles are cooked al dente: Overcooked noodles will be mushy and unpleasant. Cook them according to the package directions, then rinse them with cold water to stop the cooking process.
- Use a large skillet or wok: You need a large cooking surface to accommodate all of the ingredients in this dish. A wok is ideal, but a large skillet will also work.
- Serve immediately: Pad Thai is best when served fresh and hot. If you need to make it ahead of time, cook the noodles and vegetables, then store them separately in the refrigerator. When you're ready to serve, reheat the noodles and vegetables in a wok or skillet, then add the sauce and shrimp. Cook until the shrimp is cooked through, then serve.
Conclusion:
This spicy shrimp and tofu pad Thai is a delicious and easy-to-make dish that's perfect for a quick weeknight meal. It's packed with flavor and veggies, and it's sure to be a hit with everyone at your table. So next time you're looking for a tasty and satisfying meal, give this spicy shrimp and tofu pad Thai a try!
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