Best Thai Shrimp And Noodles Recipes

HOT AND SOUR SHRIMP SOUP WITH NOODLES AND THAI HERBS

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

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.

SHRIMP WITH THAI NOODLES AND PEANUT SAUCE

Steps:

• In small saucepan, combine water, peanut butter, salad dressing, brown sugar, soy sauce, gingerroot and red pepper flakes. Cook over medium-low heat until smooth and warm, stirring frequently. Set aside.
• Cook rice noodles as directed on package, adding shrimp during last minute of cooking time. Drain well; return to saucepan.
• Add bell pepper, onions and peanut butter mixture to rice noodles and shrimp; toss gently to mix. Serve with lime wedges. If desired, garnish with additional green onion tops.

THAI SHRIMP AND NOODLES

Steps:

• In a 4 qt Dutch oven, bring a large amount of water to boil.
• Add pasta and cook 4 minutes.
• Add broccoli and cook 2 minutes.
• Add shrimp and cook 2 to 3 minutes or until pink.
• Meanwhile, in a bowl combine peanut butter and soy sauce.
• Stir in vinegar, sesame oil, chili oil, gingerroot, and garlic.
• Drain spaghetti mixture and return to pan.
• Add peanut butter mixture, green onions and nuts.
• Toss gently to coat.

THAI SHRIMP AND PORK BALLS OVER COCONUT CURRIED NOODLES

Steps:

• Place a large pot of water with a tight-fitting lid over high heat and bring it to a boil. Add some salt and the pasta and cook until al dente. Drain the pasta thoroughly and reserve.
• While the water is coming up to a boil for the pasta, start the shrimp and pork balls. In the bowl of a food processor, combine the scallions, half of the grated ginger, half of the chopped serrano or jalapeño pepper, the garlic, 3 tablespoons of the tamari, half of the cilantro and basil, and the lime zest. Pulse for 30 seconds, scrape down the bowl, and then process 1 minute, or until finely ground. Add the shrimp and pork and process until the shrimp are ground into small pieces and the mixture is well combined but not so fine that it becomes a paste, about 1 minute.
• Preheat a large nonstick skillet with 4 tablespoons of the oil. With wet palms, roll the shrimp-pork mixture into walnut-size balls and add to the hot skillet as you go. Don't move the balls until they are brown on one side, about 2 minutes. Turn the balls and continue to cook, browning on all sides until cooked through, about 3 to 4 minutes.
• While the shrimp and pork balls and pasta are cooking, start the coconut curry sauce for the noodles. Preheat a large skillet or soup pot over medium heat with the remaining 2 tablespoons of oil. Add the coriander, cumin, and curry powder and toast the spices for about 30 seconds in the hot oil. Add the onions, carrot, bell pepper, the remaining ginger and serrano or jalapeño pepper, and the 2 chopped garlic cloves. Add a little more oil to the pan if it starts to look dry. Use a wooden spoon to scrape up any spices that might be sticking to the bottom of the pan. Cook the mixture, for about 3 minutes, stirring frequently.
• Add the chicken stock, coconut milk, and the remaining tablespoon of tamari and bring it up to a bubble, then gently simmer for 5 minutes. Add the lime juice and taste and adjust for seasoning with either more tamari or a little salt. If you want a bit more spice, hit it with some hot sauce. Add the cooked drained noodles and the remaining cilantro and basil. Toss to combine. Divide the coconut curried noodles among 4 shallow bowls and top with the shrimp and pork balls.

THAI PEANUT SHRIMP, ASPARAGUS AND NOODLES

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.

HOT AND SOUR SHRIMP SOUP WITH NOODLES AND THAI HERBS

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.

HOT & SOUR SHRIMP SOUP WITH NOODLES AND THAI HERBS

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 the 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.
• Makes 4 main dish or 8 small servings

THAI-STYLE SPICY SHRIMP AND NOODLES

Steps:

• Heat 1/4 C oil in heavy large wok or deep skillet over high heat until just beginning to smoke. Add half of shrimp and garlic, sauté until shrimp turns pink, about 1 minute per side. Stir in 1 T hot chili paste, Transfer to large bowl. Repeat with remaining oil, shrimp, garlic and 1 T hot chili paste. Add mushrooms, asparagus, cabbage, carrots, and 1/2 C onions to wok, stir 3 minutes. Transfer to bowl with shrimp. Add noodles to wok, stir to heat through. Return shrimp and vegetables to wok with noodles. Add coconut milk, lime juice, fish sauce, sugar and remaining hot chili paste. Stir until heated through, about 3 minutes. Season with salt and pepper. Divide mixture among 6 bowls, sprinkle with peanuts, cilantro and 1/2 C onions. Garnish with lime wedges.

THAI SHRIMP AND NOODLES

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.

THAI SHRIMP AND NOODLES

Steps:

• Start cooking Rice or Wheat noodles to package directions. Start heating or cooking shrimp
• In a sauce pan add all the other ingredients and start heating gently
• Layer noodles, shrimp, and sauce on a plate

THAI SHRIMP AND NOODLES

Steps:

• in a large resealable plastic bag.combine the shrimp and salad dressing. seal bag and turn to coat:refrigerate for at least 15 minutes.meanwhile,cook the 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 larger skillet,saute carrots and onions in canola and sesame oils for 2-3 minutes or until crisp-tender.
• Drain and discard marinade. Add shrimp to vegetables;cook for 2-3 minutes or until shrimp are no longer pink.Drain the pasta and place in a large bowl. Add the shrimp mixture and peanut butter mixture;toss to coat.