**Tantalizing Thai Shrimp and Noodles: A Culinary Symphony of Flavors**
Embark on a tantalizing culinary journey with our irresistible Thai Shrimp and Noodles, a symphony of flavors that will captivate your taste buds. This delectable dish, deeply rooted in Thai cuisine, seamlessly blends the vibrant, tangy, and aromatic characteristics of Thai culinary traditions. Succulent shrimp, tender noodles, and an array of crisp vegetables are harmoniously combined in a luscious sauce, creating a symphony of textures and flavors. As you savor each bite, a burst of lemongrass, galangal, and kaffir lime leaves tantalizes your senses, while the subtle heat of chili peppers adds a touch of fiery delight. Discover the art of Thai cooking with our curated selection of recipes, ranging from the classic Pad Thai to the fiery Tom Yum Goong, each offering a unique taste of Thailand's rich culinary heritage.
HOT AND SOUR SHRIMP SOUP WITH NOODLES AND THAI HERBS
Provided by Food Network
Categories main-dish
Yield Makes 4 main dish or 8 small s
Number Of Ingredients 16
Steps:
- Soak the noodles in hot water to cover and let stand, about 30 minutes, until soft.
- Peel the shrimp, reserving the shells. Cut them in half lengthwise, then toss with 1/4 teaspoon salt and the sesame oil, and refrigerate.
- Bring the stock to a boil with galangal, garlic, and lemongrass. Turn the heat to low and simmer for 35 minutes. Add the shrimp shells and simmer for another 15 to 20 minutes, skimming if necessary. Strain the stock and bring to a boil. Turn heat to low and simmer with the shallots and chiles. Simmer for 15 minutes and add 2 teaspoons of salt, the fish sauce, and the sugar. Continue to simmer.
- Meanwhile, drain the noodles well and divide among four to eight bowls. Then add the shrimp to the simmering broth. Turn off the heat and stir in the fresh herbs and lime juice.
- Divide the soup among the soup bowls, sprinkle over the black pepper, and serve.
THAI SHRIMP AND NOODLES
Shrimp lovers will dive into this speedy skillet dish that gets its Asian flavor from ginger, peanut butter, sesame oil, soy sauce and red pepper flakes. "My family loves it," writes Ramona Heflin of Farmersville, Ohio, who sent in the recipe.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large resealable plastic bag, combine shrimp and salad dressing. Seal bag and turn to coat; refrigerate for at least 15 minutes. Meanwhile, cook pasta according to package directions. , In a small bowl, combine the broth, cilantro, peanut butter, honey, soy sauce, ginger and pepper flakes; set aside. In a large skillet, saute carrots and onions in oils for 2-3 minutes or until crisp-tender. , Drain and discard marinade. Add shrimp to vegetables; cook for 2-3 minutes or until heated through. Drain pasta and place in a large bowl. Add shrimp mixture and peanut butter mixture; toss to coat.
Nutrition Facts :
THAI PEANUT SHRIMP, ASPARAGUS AND NOODLES
I made up this recipe after experimenting with several different recipes from many different sources. I like to serve this with recipe #101790 (Oriental Cucumber Salad) and either potstickers or hot and sour soup. You can also make it with other meats like chicken or pork, or rice instead of noodles. This is one of my DH's favorite meals.
Provided by Kendra
Categories Onions
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 24
Steps:
- Mix water, salt and sugar together with a whisk until salt and sugar are dissolved. Add shrimp and let it sit in the brine for at least 30 minutes. Longer doesn't hurt. Drain shrimp well and pat dry with a paper towel when ready to cook.
- While shrimp is brining, combine all sauce ingredients except cornstarch and water slurry in a small saucepan. Heat over low heat for 30 minutes. Cornstarch/water slurry can be whisked in if sauce isn't thick enough after heating.
- Pour canola oil into a large, hot, non-stick skillet over medium high heat. Add onion, red pepper and garlic. Stir-fry for 7 minutes, until veggies are softened. Add asparagus and continue stir-frying for about 5 more minutes. Pour veggies into a large bowl and set aside.
- Re-heat skillet over medium high heat. Add additional canola oil if desired. Add drained shrimp and stir-fry until they are pink, about 5 - 7 minutes. Add reserved veggies and noodles and stir well. Pour peanut sauce over everything and combine.
THAI SHRIMP AND NOODLES
Number Of Ingredients 16
Steps:
- Whisk together soy sauce, peanut butter, vegetable oil, sesame oil, honey, brown sugar, and red chili paste. Set aside.
- Preheat oven to 400 degrees F.
- Heat olive oil in a wok. Add shrimp and cook 6-8 minutes until pink and opaque. Season with salt and pepper. Maintain low heat.
- Cook noodles in a large pot of boiling salted water, drain well, and add to wok with shrimp.
- Stir in soy sauce mixture, carrots, half of the peanuts, green onions, and half of the cilantro.
- Toss to combine and serve immediately. Garnish with remaining peanuts and cilantro.
Tips:
- Use fresh, high-quality ingredients: This will make a big difference in the flavor of your dish.
- Don't overcrowd the pan: When cooking the shrimp, make sure to give them enough space so that they can cook evenly.
- Cook the shrimp until they are just opaque: Overcooking will make them tough and rubbery.
- Use a variety of vegetables: This will add color, flavor, and texture to your dish.
- Use a flavorful sauce: The sauce is what really brings the dish together. Make sure to use a sauce that you enjoy the taste of.
- Serve with rice or noodles: This will help to soak up the delicious sauce.
Conclusion:
Thai shrimp and noodles is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. With its combination of fresh shrimp, flavorful vegetables, and a tangy sauce, this dish is sure to please everyone at the table. So next time you're looking for a new and exciting dish to try, give Thai shrimp and noodles a try. You won't be disappointed!
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