Best 2 Spicy Shrimp Pad Thai Recipes

Spicy Shrimp Pad Thai is a tantalizing dish that combines the vibrant flavors of Thailand with a touch of heat. This popular street food is made with flat rice noodles stir-fried in a spicy sauce made from tamarind, shrimp paste, fish sauce, and chili peppers. The addition of plump shrimp, crunchy peanuts, and bean sprouts adds an extra layer of texture and flavor to this delicious dish. Whether you're a seasoned chef or a novice cook, this comprehensive guide will provide you with step-by-step instructions and tips on how to make the perfect Spicy Shrimp Pad Thai.

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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.

Tips:

Use fresh, high-quality ingredients: The fresher the ingredients, the better the pad Thai will taste. Look for shrimp that is firm and opaque, and vegetables that are crisp and brightly colored.
Don't overcrowd the wok: When stir-frying, it is important to not overcrowd the wok. This will prevent the ingredients from cooking evenly and will make the dish soggy. Cook the ingredients in batches if necessary.
Use a good quality fish sauce: Fish sauce is a key ingredient in pad Thai, so it is important to use a good quality one. Look for a fish sauce that is made from anchovies and is not too salty.
Adjust the spiciness to your liking: The amount of chili peppers you use will determine how spicy the pad Thai is. If you don't like spicy food, you can omit the chili peppers or use a mild variety. If you like spicy food, you can add more chili peppers or use a hotter variety.
Serve immediately: Pad Thai is best served immediately after it is cooked. The noodles will start to soften and the dish will lose its flavor if it is left to sit for too long.

Conclusion:

In conclusion, spicy shrimp pad Thai is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. By following these tips, you can make the perfect spicy shrimp pad Thai every time. So next time you're in the mood for something spicy and flavorful, give this recipe a try!