Best 8 Paad Thai Shrimp Stir Fried Thai Noodles Recipes

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Pad Thai shrimp stir fried Thai noodles is a popular street food dish that originated in Thailand. It is a delicious and versatile dish that can be easily customized to your liking. Whether you prefer your Pad Thai mild or spicy, with vegetables or tofu, or with a variety of other ingredients, there is a recipe out there that is perfect for you. This article will provide you with the best recipes for Pad Thai shrimp stir fried Thai noodles, as well as tips and tricks for making the perfect dish.

Here are our top 8 tried and tested recipes!

SHRIMP PAD THAI



Shrimp Pad Thai image

You can make this yummy Thai classic in no time. Find fish sauce and chili garlic sauce in the Asian foods aisle of your grocery store. -Elise Ray, Shawnee, Kansas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15

4 ounces uncooked thick rice noodles
1/2 pound uncooked small shrimp, peeled and deveined
2 teaspoons canola oil
1 large onion, chopped
1 garlic clove, minced
1 large egg, lightly beaten
3 cups coleslaw mix
4 green onions, thinly sliced
1/3 cup rice vinegar
1/4 cup sugar
3 tablespoons reduced-sodium soy sauce
2 tablespoons fish sauce or additional reduced-sodium soy sauce
2 to 3 teaspoons chili garlic sauce
2 tablespoons chopped salted peanuts
Chopped fresh cilantro leaves

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.

Nutrition Facts : Calories 338 calories, Fat 7g fat (1g saturated fat), Cholesterol 115mg cholesterol, Sodium 1675mg sodium, Carbohydrate 52g carbohydrate (23g sugars, Fiber 3g fiber), Protein 17g protein.

REAL SHRIMP PAD THAI RECIPE



Real Shrimp Pad Thai Recipe image

This recipe for pad Thai noodles with shrimp is authentic, easy, and so scrumptious! It's based on pad Thai dishes in Thailand.

Provided by Darlene Schmidt

Categories     Dinner     Entree     Pasta

Time 40m

Yield 3

Number Of Ingredients 21

8 ounces Thai rice noodles (enough for 2 people)
12 to 15 small to medium raw shrimp (shells removed)
1 boneless chicken breast or 1 to 2 thighs* (chopped up into small pieces)
1 tablespoon soy sauce
4 green onions (sliced, keep white separate from green)
3 to 4 cloves garlic (minced)
1 teaspoon grated galangal (or ginger)
1 to 2 fresh red or green chilies (or as much or little as you like), finely sliced
1 egg
2 to 3 cups bean sprouts
Handful fresh coriander/cilantro
1/3 cup roasted peanuts (chopped)
2 to 3 tablespoons vegetable oil
Lime wedges for serving
Pad Thai Sauce:
1 to 1 1/2 tablespoon tamarind paste , to taste (available at Asian/Indian food stores)
1/4 cup chicken stock
3 tablespoons fish sauce
1 tablespoon soy sauce
1/2 to 1 teaspoon chili sauce (or 1/3 to 3/4 teaspoon cayenne pepper, to taste)
1/8 teaspoon ground white pepper

Steps:

  • Enjoy!

Nutrition Facts : Calories 867 kcal, Carbohydrate 53 g, Cholesterol 228 mg, Fiber 6 g, Protein 64 g, SaturatedFat 9 g, Sodium 2403 mg, Fat 46 g, ServingSize serves 2 to 3, UnsaturatedFat 33 g

PAD THAI CLASSIC STIR-FRIED NOODLES



Pad Thai Classic Stir-Fried Noodles image

Martha's recipe is inspired by one she tasted from Naomi Duguid and Jeffery Alford, authors of Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 18

2 ounces boneless pork loin, cut into 1/4-inch slices, then into 1 1/2-inch pieces
1 teaspoon sugar
2 tablespoons tamarind concentrate
2 tablespoons soy sauce
2 tablespoons Thai fish sauce
4 tablespoons peanut or safflower oil
2 to 3 garlic cloves, minced
2 to 3 ounces pressed tofu, cut into 1/4-inch slices, then into 1 1/2-inch pieces
3 large eggs, lightly beaten
Coarse salt
8 ounces dried rice stick noodles
8 ounces bean sprouts, rinsed and drained (about 4 cups)
3 scallions, trimmed, flattened with the side of cleaver, and cut into 1 1/2-inch pieces
1 tablespoon dried shrimp, chopped
1 tablespoon salted radish (optional)
1 cup dry-roasted peanuts, coarsely chopped
1/2 cup fresh cilantro leaves
Condiments, such as cayenne pepper, sugar, thinly sliced English cucumber, lettuce leaves, lime wedges and Thai Chile-Vinegar Sauce, for serving

Steps:

  • Toss pork with sugar in a small bowl to mix. Combine tamarind concentrate, soy sauce, and fish sauce in another small bowl.
  • Preheat a 14-inch carbon-steel wok over medium-high heat until very hot. Add 2 tablespoons oil and swirl to coat sides and bottom. Cook garlic, turning over with a wooden spoon until golden, about 15 seconds.
  • Add pork, spreading into a single layer and cook until golden on all sides, about 1 minute. Add tofu and sear, pressing it against the sides of the wok, 10 to 20 seconds. Remove to a plate; set aside.
  • Season eggs with salt and pour into wok. Cook until the eggs start to set, about 1 minute. Using a spatula, cut into large pieces, and transfer to a shallow bowl or plate.
  • While meat rests, reheat wok over medium-high heat until sizzling-hot. Add 1 tablespoon oil and swirl to coat sides and bottom. Cook noodles, tossing and turning often and pressing against the sides of the wok to sear, until softened, about 2 to 3 minutes.
  • Push noodles up sides of wok and add remaining 1 tablespoon oil to bottom of wok and 2 to 2 1/2 cups bean sprouts and the scallions. Cook, tossing and turning, until wilted, about 20 seconds. Add dried shrimp and toss briefly with spatula. Add soy-sauce mixture. Cook, tossing and turning, about 30 seconds. Incorporate noodles. Transfer pork mixture to wok along with 1/2 cup peanuts and egg; toss gently to combine.
  • Divide among bowls and sprinkle with cilantro to serve. Remaining bean sprouts, additional peanuts, and other condiments should be served on the side.

PAD THAI (THAI STIR-FRIED NOODLES)



Pad Thai (Thai Stir-Fried Noodles) image

A native Thai woman made this for a Thai cooking class. This is how she learned to make it from her mother. We tasted the dish and it was great. We did not have Pad Thai sauce with it but she said the store bought type was fine. Vegetables or tofu may be substituted for the chicken. She noted that overcooked noodles do not stir-fry well and do not look good. If using fresh noodles, instead of dried, they will cook in less than 1 minute.

Provided by Ducky

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 18

1 (454 g) package rice noodles
2 boneless skinless chicken breasts, cut into thin strips
3 cloves garlic, chopped
1 shallot, chopped
2 -3 eggs
1 tablespoon black pepper
4 tablespoons vegetable oil, divided
4 tablespoons brown sugar
1 -2 tablespoon oyster sauce (optional)
3 tablespoons fish sauce
3 tablespoons white vinegar
2 tablespoons soy sauce
1 bunch green onion, cut into 1 inch pieces
1 cup bean sprouts
1/2 cup roasted peanuts, chopped
fresh cilantro
fresh lime juice (optional)
1 jar paad Thai sauce (optional)

Steps:

  • Boil noodles until just soft (do not overcook).
  • Drain water and place noodles in separate bowl.
  • Meanwhile, heat 3 Tbsp oil in wok on high heat.
  • Add garlic, shallots, oyster sauce, chicken and stir-fry until cooked.
  • Move mixture to 1/2 of wok and add eggs on empty 1/2 of wok.
  • Cook eggs.
  • Mix eggs and chicken.
  • Add noodles, fish sauce, vinegar, soy sauce, black pepper and brown sugar, stirring quickly so that noodles do not stick together.
  • Stir in bean sprouts, green onion and peanuts.
  • Garnish with fresh cilantro and a quick squeeze of lime juice.
  • Serve immediately, with Pad Thai sauce, as desired.

STIR-FRIED THAI NOODLES: PAD THAI



Stir-Fried Thai Noodles: Pad Thai image

Provided by Tyler Florence

Categories     main-dish

Yield 4 servings

Number Of Ingredients 14

8 ounces dried wide rice noodles
1/4 cup fish sauce (nam pla)
3 tablespoons tamarind juice
2 tablespoons sugar
3 tablespoons peanut oil
1 1/2 pounds large shrimp, peeled with tails on
4 garlic cloves, finely chopped
2 shallots, sliced
1 fresh red chile, sliced
1 large egg, lightly beaten
1 cup fresh bean sprouts
1/2 cup chopped unsalted roasted peanuts
1 lime, cut into small wedges
1/4 cup fresh cilantro leaves

Steps:

  • Soak the dried rice noodles in cool or lukewarm water for 30 minutes, or until they're limp but still firm to the touch; later cooking in the wok will soften them more. Drain the noodles thoroughly in a colander and set aside while preparing the other ingredients.
  • In a small bowl, mix the fish sauce, tamarind juice, and sugar; stir well to melt the sugar. Taste and adjust flavors to the desired combination of salty, sour, and sweet.
  • Heat a wok over medium-high heat until it is smoking hot. Add 1 tablespoon of the oil and quickly stir-fry the shrimp until they turn pink and are almost cooked through; 1 to 2 minutes. Remove the shrimp to a plate and cover to keep warm.
  • Add the remaining oil to the wok and toss in the garlic, shallots, and chile; stir-fry for 30 seconds. Push the garlic and shallots to 1 side of the wok and pour the egg into the center. Scramble the egg lightly until set, breaking it up into pieces with a spatula. Add the drained noodles to the wok, stirring and tossing quickly with 2 spatulas to separate the strands. Pour in the fish sauce mixture, tossing well to coat the noodles and keep them from sticking (if the noodles are still too firm, drizzle with 1 to 2 tablespoons of water to help them cook.)
  • When the noodles are in good shape, toss in 1/2 of the bean sprouts and peanuts; save the remaining for garnish. Continue to stir-fry, to combine. Return the shrimp to the wok and toss the pad thai together to warm everything through. Serve the pad thai on a platter, pile the remaining bean sprouts and peanuts on 1 side of the dish and garnish with the lime wedges and cilantro. Squeeze lime juice over each portion before eating.

PAAD THAI - SHRIMP (STIR-FRIED THAI NOODLES)



Paad Thai - Shrimp (Stir-Fried Thai Noodles) image

I attended a cooking class with chef Poolsin Krisananuwatara and this is one of the dishes we made. It was delicious.

Provided by PanNan

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 17

1 (8 ounce) package rice noodles (the wider ones, about the width of fettucine noodles)
4 tablespoons vegetable oil
2 lbs fresh shrimp, shelled and deveined
4 eggs, beaten
3 garlic cloves, minced
1 onion, finely chopped
1 (8 ounce) package fried tofu, sliced thin
1/4 cup chopped preserved white radish, rinsed to remove excess saltiness (optional)
1 lb bean sprouts
10 green onions, cut 2-inch long
1/2 cup unsalted peanuts, chopped fine (or use food processor)
2 teaspoons chili flakes (to taste)
6 lemon wedges
8 tablespoons tamarind juice (or substitute vinegar)
6 tablespoons fish sauce
8 tablespoons brown sugar
1 1/2 teaspoons paprika

Steps:

  • Soak the rice noodles in hot water to cover, for at least 30 minutes. Drain and set aside. Prepare all the remaining ingredients to be ready to cook.
  • Make the sauce - combine the tamarind juice (or vinegar), fish sauce,brown sugar, and paprika in a small saucepan. Stir and heat over medium heat until it starts to boil, then lower the heat and simmer the sauce for 10 minutes. Taste for the proper balance of sweet/sour/salty, and adjust if necessary. Set aside.
  • Heat 1 tbsp oil in large wok or non-stick skillet. Add eggs and scramble them. Remove eggs and set them aside when just done.
  • Heat 1 tbsp oil in the wok or skillet and saute shrimp with 2 tbsp of the sauce. Remove and set aside as soon as the shrimp are pink (about 2 minutes).
  • Heat 1 tbsp oil in the wok or skillet and saute onion and garlic, adding about 2 tbsp sauce. Add noodles, stir well, adding more sauce to keep the noodles moist. If noodles become too dry, sprinkle with some water. Remove noodles and set aside.
  • Heat 1 tbsp oil in the wok or skillet and saute fried tofu, preserved white radish, and 1 tsp chile flakes (or to taste). Add remaining sauce. Return noodles to pan with tofu mixture. Taste again, and adjust. Add cooked shrimp, bean sprouts, green onion, and scrambled egg. Lift and turn the noodles a few times to mix.
  • Serve on the plate with a lemon wedge, and top with chopped peanuts, and a few chile flakes.

THAI STIR-FRIED NOODLES (PAD SEE EW)



Thai Stir-Fried Noodles (Pad See Ew) image

Chicken, broccoli, and rice noodles are cooked in a sweet soy sauce in this quick and easy Thai noodle dish that's ready in just 20 minutes.

Provided by Nina

Time 20m

Yield 3

Number Of Ingredients 12

1 (6 ounce) package rice stick noodles (rice vermicelli)
2 tablespoons oyster sauce
2 tablespoons water
2 tablespoons dark soy sauce
2 teaspoons soy sauce
2 teaspoons distilled white vinegar
2 teaspoons white sugar
2 tablespoons vegetable oil
2 cloves garlic
5 ounces Chicken, broilers or fryers, thigh, meat only, raw
1 cup small broccoli florets
1 large egg

Steps:

  • Place rice noodles in a large bowl and cover with boiling water. Soak until tender, 4 to 8 minutes. Rinse thoroughly with water and leave in a colander to drain.
  • Combine oyster sauce, water, dark and regular soy sauce, vinegar, and sugar in a small bowl.
  • Place a wok over high heat; add oil and mince garlic straight into the wok. Heat until oil is hot and garlic is starting to turn golden, about 1 minute. Add chicken and broccoli; stir-fry for 1 minute. Move chicken and broccoli to one side. Crack egg into the skillet and scramble it, about 1 minute.
  • Add noodles and sauce; fold gently to combine, until sauce evenly coats the noodles and caramelizes a bit, and chicken is cooked through, 1 to 2 minutes.

Nutrition Facts : Calories 399.8 calories, Carbohydrate 52.7 g, Cholesterol 91.1 mg, Fat 14.6 g, Fiber 1.7 g, Protein 13.2 g, SaturatedFat 2.7 g, Sodium 1035.2 mg, Sugar 3.5 g

PAAD THAI



Paad Thai image

Categories     Wok     Egg     Pasta     Shellfish     Stir-Fry     Peanut     Shrimp     Hot Pepper     Gourmet

Yield Serves 6

Number Of Ingredients 21

3/4 pound dried flat rice noodles* (about 1/4 to 1/2 inch wide)
3 tablespoons Asian fish sauce such as naam pla*
3 tablespoons ketchup
2 tablespoons rice vinegar
1 1/2 tablespoons firmly packed brown sugar
1/4 teaspoon cayenne, or to taste
3 tablespoons vegetable oil
3 large eggs, beaten lightly
8 garlic cloves, minced
4 shallots, minced (about 1/2 cup)
3/4 pound medium shrimp, peeled, deveined, and cut into 1/2-inch pieces
3 cups fresh bean sprouts, rinsed and spun dry
4 scallions, halved lengthwise and cut crosswise into 1-inch pieces
3/4 cup water
For garnish
1/3 cup crushed roasted peanuts (use a rolling pin)
1/4 teaspoon dried hot red pepper flakes
small fresh red chilies if desired
fresh coriander sprigs if desired
lime wedges
*available at Asian markets

Steps:

  • In a large bowl soak the noodles in cold water to cover for 30 minutes, or until they are softened, and drain them well. In a small bowl stir together the fish sauce, the ketchup, the vinegar, the brown sugar, and the cayenne.
  • In a wok or non-stick skillet heat 1 tablespoon of the oil over moderate heat until it is hot but not smoking, add the eggs, and cook them, stirring, until they are scrambled and just cooked through. Transfer the eggs to a bowl and break them into pieces with a spoon.
  • In the wok or a large heavy skillet heat the remaining 2 tablespoons oil over moderately high heat until it just begins to smoke and in it stir-fry the garlic and the shallots until the mixture is golden. Add the shrimp and stir-fry the mixture 1 to 2 minutes, or until the shrimp are just cooked through. Add the ketchup mixture, the noodles, 2 cups of the bean sprouts, the scallions, and the water and cook the mixture, stirring, for 3 to 5 minutes, or until the noodles are tender and the excess liquid is evaporated. Add the egg, toss the mixture well, and mound it on a platter.
  • Sprinkle the noodle mixture with the peanuts and the red pepper flakes and arrange the remaining 1 cup bean sprouts around it. Garnish the dish with the chilies, the coriander sprigs, and the lime wedges.

Tips:

  • Use high-quality ingredients: Fresh, flavorful ingredients will make all the difference in your Pad Thai. Use authentic Thai ingredients whenever possible, such as fish sauce, tamarind paste, and rice noodles.
  • Prepare your ingredients in advance: This will help you cook the Pad Thai quickly and easily. Chop the vegetables, cook the shrimp, and make the sauce ahead of time.
  • Use a large skillet or wok: This will give you plenty of room to stir-fry the noodles and vegetables.
  • Cook the noodles according to the package directions: Be sure to rinse the noodles thoroughly before cooking.
  • Stir-fry the noodles and vegetables over high heat: This will help them cook quickly and evenly.
  • Add the sauce and shrimp: Stir-fry until the shrimp is cooked through and the sauce is well combined.
  • Garnish with peanuts, cilantro, and lime wedges: These ingredients will add flavor and color to your Pad Thai.

Conclusion:

Pad Thai is a delicious and easy-to-make Thai noodle dish that is perfect for a quick and easy weeknight meal. With a few simple ingredients and a little bit of prep work, you can have a flavorful and authentic Pad Thai on the table in no time. So next time you're looking for a quick and easy dinner idea, give Pad Thai a try!

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