Best Spicy Shrimp Pad Thai Recipes

SPICY SHRIMP PAD THAI

Spicy Shrimp Pad Thai image

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

Ingredients

1 (8 ounce) package dried rice noodles
2 teaspoons peanut oil
1 small onion, diced
2 cloves garlic, minced
3 tablespoons rice wine vinegar
3 tablespoons ketchup
3 tablespoons fish sauce
3 tablespoons sweet chile sauce
2 tablespoons creamy peanut butter
1 tablespoon light soy sauce
1 tablespoon fresh lime juice
1 tablespoon white sugar
1 teaspoon red pepper flakes
½ teaspoon cayenne pepper
12 uncooked medium shrimp, peeled and deveined
2 eggs, lightly beaten
1 cup unsalted dry-roasted peanuts, chopped
½ pound bean sprouts
¼ cup shredded carrots
½ lime, cut into wedges
¼ cup chopped green onions
¼ cup coarsely chopped cilantro

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

SPICY SHRIMP AND TOFU PAD THAI

Spicy Shrimp and Tofu Pad Thai image

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

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.