Chicken And Shrimp Pad Thai Recipes

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THE BEST SHRIMP PAD THAI

Just like your favorite Thai takeout-but better. In Thailand, you'll find street vendors whipping up this noodle dish to order from scratch. There are numerous variations of the ingredients used to achieve the perfect sweet, sour and umami noodle dish. We've chosen to use sriracha in our version for its warming heat and sweetness. It also adds a nice color. In quick-cooking stir-fry dishes, it's imperative to have all your ingredients prepped and ready-to-go before you start cooking.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 16



The Best Shrimp Pad Thai image

Steps:

  • Cook the noodles according to package instructions and set aside.
  • Stir together the fish sauce, brown sugar, tamarind concentrate, lime juice and sriracha in a small bowl until well combined.
  • Heat the oil in a large nonstick skillet over medium heat. Add the tofu and cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Push the tofu to the side, allowing the excess oil to drip down into the middle of the skillet. Add the shrimp and shallots and cook, stirring occasionally, until the shrimp are opaque and cooked through, 3 to 4 minutes. Push to the side with the tofu, allowing the excess oil to drip down into the middle of the skillet. Add beaten egg to the skillet and cook, stirring occasionally and chopping to break up, until cooked through, about 30 seconds. Push the egg to the side with the tofu and shrimp. Add the peppers to the skillet and cook just to soften slightly, about 2 minutes. Add the noodles, scallions, bean sprouts and sauce to the skillet. Incorporate the tofu, shrimp and egg into the ingredients and stir fry, coating the ingredients with the sauce and simmering to thicken, 3 to 5 minutes.
  • Transfer the stir-fry to a serving dish and top with chopped peanuts and cilantro leaves. Serve immediately with lime wedges.

5 ounces flat rice stick noodles
3 tablespoons fish sauce
2 tablespoons brown sugar
2 tablespoons tamarind concentrate or tamarind paste (see Cook's Note)
1 tablespoon freshly squeezed lime juice, plus more lime wedges for serving
1 to 3 tablespoons sriracha, depending on the desired heat level
3 tablespoons vegetable oil
1/4 cup cubed extra-firm tofu (1-by-1/2-inch cubes)
12 medium peeled and deveined shrimp (about 5 ounces)
1 shallot, thinly sliced
1 large egg, lightly beaten
1/2 red bell pepper, cut into thin strips
3 thin scallions, cut diagonally into 1-inch pieces (halved legthwise if large)
1 cup mung bean sprouts
1/4 cup roasted peanuts, chopped
1/4 cup cilantro leaves

PAD THAI WITH CHICKEN AND SHRIMP

PLEASE NOTE: This calls for one 1/2 pound package of noodles. Not one pound. Not a pound and a half. I'm not sure how else to write it so that it's clearer. I think this is a great Pad Thai recipe - quick and easy. It's certainly a favourite in our house. I would suggest making a double batch of the sauce, so the dish is even more flavorful. For those with milder tastes, cut back on the red pepper flakes. The recipe as is has quite a bite to it. This isn't a "authentic" Pad Thai recipe, so if that's what you are looking for, then this may not be it.

Provided by Just Call Me Martha

Categories     Chicken

Time 25m

Yield 8 serving(s)

Number Of Ingredients 17



Pad Thai With Chicken and Shrimp image

Steps:

  • Place noodles in large bowl and cover with boiling water for about 10 minutes.
  • Drain.
  • Set aside.
  • Mix together fish sauce, ketchup, Worcestershire, chili-garlic sauce and sugar.
  • Set aside.
  • Cut chicken into 1" cubes.
  • Peel and de-vein raw shrimp and chop coarsely.
  • Finely chop garlic.
  • Heat peanut oil in large frying pan or wok.
  • Add garlic, chicken, shrimp and red pepper flakes.
  • Stir until shrimp turns pink.
  • Add sauce mixture and stir for 3 more minutes.
  • Add beaten eggs and stir constantly for one minute.
  • Add drained rice noodles and toss until coated.
  • Stir in bean sprouts, onions and 1/2 cup cilantro.
  • Stir and toss for a minute or so, until heated.
  • Spoon out onto large serving platter.
  • Sprinkle with chopped peanuts and remaining cilantro.
  • Top with slices or wedges of lime, which will be used to squeeze over noodles upon serving.

1 (1/2 lb) package rice noodles
3 tablespoons fish sauce
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
2 teaspoons chili-garlic sauce (sambal oelek)
2 tablespoons sugar
2 tablespoons peanut oil
6 garlic cloves
1 lb boneless skinless chicken breast
1/2 lb fresh shrimp
1/2 teaspoon red pepper flakes (hot)
2 eggs
2 cups bean sprouts
5 green onions
1 cup chopped cilantro (coriander)
3 limes
1/4 cup coarsely chopped roasted peanuts

PAD THAI WITH CHICKEN AND SHRIMP

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 18



Pad Thai with Chicken and Shrimp image

Steps:

  • In a small bowl, whisk together the soy sauce, water, peanut butter, and chili paste until smooth.
  • Heat a large wok over medium-high heat, and add canola oil. When the oil is hot, add the garlic and ginger and let cook until fragrant, about 1 minute. Add the vegetables, chicken, and shrimp, and stir-fry until chicken and shrimp are browned and cooked through, about 2 minutes. Add noodles and toss to coat.
  • Add peanut/spice paste, brown sugar and cider vinegar and toss to distribute. Cook until heated through, about 2 minutes.
  • Spread chopped romaine on a platter. Serve pad Thai on top of lettuce and garnish with mung bean sprouts, lime, cilantro and chopped peanuts.

1 tablespoon soy sauce
1 tablespoon water
1 tablespoon creamy peanut butter
1 teaspoon Asian chili paste, such as sambal oelek
3 tablespoons canola oil
1 teaspoon minced garlic
1 teaspoon minced ginger
1/2 cup julienned mixed vegetables (carrots, yellow squash, zucchini)
4 ounces boneless, skinless chicken breast or thigh, sliced into strips
12 medium to large shrimp, peeled and deveined
1/4 pound medium-wide rice noodles, soaked in warm water until softened and drained
1 tablespoon packed light brown sugar
1 tablespoon cider vinegar
Chopped Romaine lettuce, for garnish
Mung bean sprouts, for garnish
Lime wedges, for garnish
Fresh cilantro leaves, for garnish
Chopped peanuts, for garnish

SHRIMP PAD THAI

Pad Thai is Thailand's national dish, but not because it is traditional. The government codified it in the 1930s as a way of encouraging national pride in the unique ingredients of Thailand. It has been adopted and adapted all over the country, but one constant is that the dish is made almost entirely of long-lasting ingredients like rice noodles and tamarind, making it easy on the home cook. The savory, tart sauce is very simple to assemble, and it lasts well in the fridge. Watcharee Limanon, a cooking teacher in Yarmouth, Maine, who shared this recipe, said that although salty dried shrimp are used in the original recipe, many Thai cooks (and most of her students) now prefer fresh shrimp.

Provided by Julia Moskin

Categories     noodles, main course

Time 45m

Yield 2 to 3 servings

Number Of Ingredients 14



Shrimp Pad Thai image

Steps:

  • Prepare the noodles: Place dried noodles in a large bowl and cover with hot tap water. Let soak for 20 to 30 minutes while you prepare the remaining ingredients, allowing the water to cool, and stirring and separating the noodles occasionally with your hands. When ready, noodles will be white, limp and almost soft to the bite. (They will cook a little more later on.) Pour off all the water, fluff noodles with your hands, and set aside.
  • Meanwhile, make the sauce: Combine the fish sauce, tamarind and coconut palm sugar in a small saucepan. Bring to a simmer over medium heat, stirring often, just until sugar has dissolved, 3 to 4 minutes. Set aside to cool.
  • Line up the ingredients in the order they'll be cooked: Place the garlic, shallot, radish and shrimp in a bowl, then line up the tofu, noodles, sauce, eggs, bean sprouts and chives. When ready to cook, place 1 cup of hot tap water near the stove.
  • Heat 3 tablespoons of oil in a 14-inch wok, a heavy 12-inch skillet or a large Dutch oven medium-high heat until shimmering. (If using a smaller pan, cook in 2 batches.) Add the contents of the garlic bowl and stir-fry over medium heat, adjusting the flame so the ingredients are sizzling but not popping or scorching, until the shrimp are nearly pink, 2 to 3 minutes. Add the tofu and stir-fry to heat through, about 2 minutes.
  • Add noodles and raise the heat as high as it goes, tossing and separating them with a wok turner, tongs or both. When noodles are sizzling, add about half the sauce and 1 tablespoon water, and stir-fry, tossing to coat and cook through.
  • Taste a noodle for doneness and seasoning. If needed, add more sauce and water, and keep cooking, turning often, until noodles are softened and savory.
  • Push noodles to one side of the pan, add enough oil to lightly coat the other side, and add the eggs. Use the spatula to scramble the eggs, stirring and scraping until cooked through and just dry, 1 to 2 minutes, then stir them into the noodles.
  • Add the bean sprouts and chives, and stir to combine. Serve immediately, passing the peanuts, chile powder and lime wedges to adjust seasoning to taste.

8 ounces sen lek (dried 1/8-inch-wide flat rice noodles​) or other pad Thai noodles
1/4 cup minced garlic
2 tablespoons minced shallot
1/4 cup minced Thai sweet preserved radish (optional; see Tip)
10 to 12 peeled and deveined medium shrimp
8 ounces superfirm (pressed) tofu or drained extra-firm tofu, cut into bite-size cubes or rectangles (1 cup)
4 large eggs, lightly beaten
2 cups bean sprouts
1 small bunch garlic chives or scallion greens, cut into 1-inch lengths (1/2 cup)
3 tablespoons vegetable oil, plus more for cooking eggs
Chopped peanuts, chile powder and lime wedges, for serving
1/3 cup fish sauce
1/3 cup tamarind liquid or concentrate
1/3 cup coconut or other palm sugar or dark brown sugar

TRADITIONAL CHICKEN & SHRIMP PAD THAI

Thailand's most famous noodle dish. This dish comes together quickly, so it's handy to have the ingredients prepped and ready before you begin. I don't care for cilantro so I leave it out, but I posted the recipe as it was written.

Provided by Brenda.

Categories     Thai

Time 30m

Yield 8 cups, 4 serving(s)

Number Of Ingredients 15



Traditional Chicken & Shrimp Pad Thai image

Steps:

  • Prepare rice noodles according to the package. Drain and rinse under cold water; set aside in a bowl.
  • Combine water, soy sauce, fish sauce, brown sugar and red pepper flakes in a small bowl; set aside.
  • Heat one tsp oil in a pan or wok over medium heat. Add beaten egg and stir fry. Remove scrambled egg from pan and add to noodles.
  • Add one tsp oil to heated pan, stir in garlic, chicken and shrimp. Stir fry just until chicken turns opaque and loses its pink color.
  • Add green onions and cook an additional minute.
  • Add noodle-egg mixture and sauce, cook until thoroughly heated.
  • Remove from heat; toss with bean sprouts and cilantro.
  • Sprinkle with peanuts. Serve immediately.

7 ounces rice noodles, uncooked
1/4 cup water
1/4 cup low sodium soy sauce
1/4 cup fish sauce
2 tablespoons brown sugar
1/2 teaspoon red pepper flakes
2 teaspoons sesame oil, divided
1 egg, lightly beaten
3 garlic cloves, minced
6 ounces boneless skinless chicken breasts, sliced into thin strips
6 ounces medium shrimp, peeled and deveined
3 green onions, chopped
2 cups fresh bean sprouts
1/2 cup cilantro leaf, whole, chopped
2 tablespoons peanuts, chopped

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