THAI LIME SHRIMP & NOODLES
The flavors just keep popping in this quick dinner! Use as much lime zest and chili paste as you like. My family is into spicy foods, but I kept the heat moderate in this version. -Teri Rasey, Cadillac, Michigan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Place the first five ingredients in a blender; cover and process until blended. Remove 1 tablespoon mixture; toss with shrimp., Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add half of the shrimp mixture; stir-fry 2-4 minutes or until shrimp turn pink. Remove from pan; keep warm. Repeat with remaining oil and shrimp mixture., Add broth, coconut milk, salt and remaining basil mixture to same pan. In a small bowl, mix cornstarch and water until smooth. Stir into broth mixture. Bring to a boil; cook and stir 1-2 minutes or until slightly thickened. Stir in lime zest., Drain pasta; add pasta and shrimp to sauce, tossing to coat.
Nutrition Facts : Calories 462 calories, Fat 17g fat (11g saturated fat), Cholesterol 141mg cholesterol, Sodium 874mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 2g fiber), Protein 28g protein.
THAI SHRIMP AND NOODLES
Shrimp lovers will dive into this speedy skillet dish that gets its Asian flavor from ginger, peanut butter, sesame oil, soy sauce and red pepper flakes. "My family loves it," writes Ramona Heflin of Farmersville, Ohio, who sent in the recipe.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 14
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.
Nutrition Facts :
SHRIMP PHAD THAI
Provided by Food Network Kitchen
Categories main-dish
Time 1h8m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Put the noodles in a medium bowl with hot water to cover. Soak until tender, about 30 minutes. Drain and set aside. Whisk the sugar with the fish sauce and vinegar in a small bowl.
- Heat a large skillet over medium heat until hot and add 1 tablespoon of the peanut oil. Pour in the eggs, tilting the skillet as you pour to make a thin, even coating of egg. Cook until just set, about 45 seconds. Invert the eggs onto a cutting board and cut into 1/2-inch pieces. Set aside.
- Add another 1 tablespoon of the peanut oil to the same skillet and heat over high heat. Add the shrimp, 1/2 teaspoon of the pepper flakes, and salt, to taste. Stir-fry until the shrimp are pink and just cooked through, about 1 1/2 minutes. Transfer to a plate.
- Heat the remaining 2 tablespoons peanut oil over high heat. Add the garlic, shallots, and remaining 1/4 teaspoon red pepper flakes and stir-fry until lightly browned, about 1 minute. Add the tofu and cook about 2 minutes more. Add the noodles and cook, tossing, until lightly coated with the garlic mixture, about 1 minute. Add the fish sauce mixture and large scallion pieces and heat through. Stir in the cooked egg and shrimp, 1 cup of the sprouts, and the 1/3 cup peanuts and toss until hot. Divide the Phad Thai among plates and top with the remaining sprouts, additional peanuts, and chopped scallions. Serve immediately with the lime wedges and Sri Racha.
THAI SHRIMP BURGERS ON GARLIC NOODLES
Provided by Food Network
Yield 4 servings
Number Of Ingredients 16
Steps:
- COMBINE 2 tablespoons peanut butter, brown sugar, cilantro, garlic, fish sauce, chili paste and shrimp in a medium bowl until well combined. Crumble ground turkey over seasoning mixture. Gently combine the ingredients, shaping meat into eight (4-inch) patties. Refrigerate.
- PREPARE noodles from kit according to package directions. Heat a medium skillet over medium heat, adding 1/4 cup peanut butter and sauce mix just until combined. Add softened noodles. Mix well to combine. Cover and remove from heat.
- COVER unheated grill grate with foil. Spray with no-stick cooking spray. Heat grill to medium-high (350 degrees F to 400 degrees F). Grill burgers for 3 to 5 minutes per side or until juices run clear. Divide noodles evenly among four dinner plates. Top with 2 burgers, garnish with chopped cilantro and lime wedges.
- Tip: *Thai fish sauce, roasted chili paste and meal kit are available in your grocer's international food aisle.
SHRIMP FRIED NOODLES - THAI-STYLE
Try this very popular Thai dish, good for lunch, supper, or anytime you crave something exotic with a little tang!
Provided by hot_spicie
Categories World Cuisine Recipes Asian Thai
Time 30m
Yield 4
Number Of Ingredients 15
Steps:
- Place the noodles in a large bowl, and cover with hot water. Soak for 15 minutes. Soak bean sprouts in cold water. Drain just before using.
- Heat the oil in a large skillet over medium-high heat. Add the garlic, and fry until fragrant. Add the shrimp; cook and stir for about 3 minutes. Mix in the sugar, fish sauce and ketchup. Pour in the eggs, and stir for a minute. Add the noodles; stir-fry until they are coated with the sauce. Mix in half of the bean sprouts, and fry until soft.
- Place on a serving plate. Set remaining bean sprouts, cilantro and lemon wedges on a separate plate to top individual servings as desired. Sprinkle the noodles with dried shrimp, peanuts, and chili powder. Top with green onion.
Nutrition Facts : Calories 642.2 calories, Carbohydrate 103.3 g, Cholesterol 175.4 mg, Fat 15.6 g, Fiber 3.2 g, Protein 20.1 g, SaturatedFat 2.9 g, Sodium 646.9 mg, Sugar 5.9 g
THAI SHRIMP AND NOODLES
Make and share this Thai Shrimp and Noodles recipe from Food.com.
Provided by Karen From Colorado
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 407.9, Fat 17.1, SaturatedFat 3.1, Cholesterol 95.5, Sodium 1248.6, Carbohydrate 42.4, Fiber 2.7, Sugar 3.2, Protein 25
THAI SHRIMP
Steps:
- Prepare rice noodles according to package instructions.
- Combine the lime juice, sugar, fish sauce and chili paste to make the Thai shrimp sauce. Pour Thai shrimp sauce into a 10-inch non-stick pan. Turn heat to medium high and bring to a boil. Add the shrimp, and reduce heat to medium low. Cook until shrimp is tender, about 3 to 4 minutes. Add cilantro to sauce. Taste and adjust seasonings, pour over noodles.
Nutrition Facts : Calories 309.5 calorie, Fat 2.2 grams, SaturatedFat 0.42 grams, Carbohydrate 46.2 grams, Fiber 0.75 grams, Protein 24.9 grams
THAI SHRIMP WITH EMERALD NOODLES
Recipe Source: Without Reservations by Joey Altman This dish is beautiful. The emerald sauce is like an Asian pesto and the noodles will taste best at room temperature. For a bit more color, thinly sliced red peppers and carrot can be added to noodles. The author of the recipe recommends grilling the shrimp with shell on for more flavor, so that's how I've written it, but feel free to use peeled shrimp if you think that's easier.
Provided by Brookelynne26
Categories Thai
Time 30m
Yield 6 serving(s)
Number Of Ingredients 25
Steps:
- Make the Emerald Sauce: Put all the the ingredients, except 1/4 cup of the peanuts, in a food processor or blender and pulse until the mixture is quite smooth. Stop occasionally to scrape the sides of bowl. Add the remaining peanuts and pulse just a few times to roughly chop and leave a little crunch to the sauce. Toss with noodles.
- Use immediately, or refrigerate up to 2 days.
- For the Shrimp: Preheat grill to medium hot. Use a serrated knife to to cut shrimp lengthwise along the back of the shell, stopping short of cutting all the way through, and devein. This will make shells pop off for easy eating.
- Put shrimp in a large bowl and add 1/4 cup mint, 1/4 cup cilantro, basil, chilies, olive oil, lime juice, fish sauce, garlic, sugar, and salt. Toss well to coat.
- Thread 3 shrimp onto each skewer through the head and tail end.
- Grill shrimp over medium-hot heat until cooked through, about 3-4 minutes per side.
- Use a fork to spiral noodles into a nest on the plate and crisscross 2 skewers on top. Garnish with remaining mint and cilantro.
Nutrition Facts : Calories 739.2, Fat 47.3, SaturatedFat 7.2, Cholesterol 63.8, Sodium 1563, Carbohydrate 60.1, Fiber 5.3, Sugar 9.3, Protein 22.1
SPICY THAI COCONUT SHRIMP WITH RICE NOODLES
Make and share this Spicy Thai Coconut Shrimp With Rice Noodles recipe from Food.com.
Provided by jaetea
Categories Thai
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Heat oil in large skillet or Wok on med-hi heat.
- Add onions and stir, cook for 3 minutes.
- Add garlic and ginger, cook 2 minutes.
- Add next 5 spices, cook 1 minute.
- Add tomatoes, cook 1 minute.
- Add coconut milk, water, and salt, and bring to a simmer until thickened 5-10 minutes.
- Add shrimp, simmer, stirring for 3-5 minutes.
- Stir in cilantro, lemon juice and zest.
- Serve over rice noodles with lime wedges.
- Rice Noodle Cooking Directions:.
- Place all your rice noodles in a deep mixing bowl, trying to snap as few of them as possible as you remove them from the package (always a challenge for us). Bring a good amount of water to boil. Pour the boiling water over the rice noodles until they are completely submerged.
- Every minute or two, give the noodles a stir to loosen them up. When they are completely limp, give them a taste to see if they're cooked through. The thread-like vermicelli noodles used in spring rolls will cook through in just a few minutes. The flat rice noodles might take upwards of ten minutes depending on thickness. Pay attention and test the noodles frequently because they'll become mushy if they overcook.
- Once the noodles are tender, drain them and run them under cool water to stop the cooking. Toss them with a bit of sesame oil to keep the noodles from sticking to each other if you're not going to use them right away.
- Since these noodles will be used in the above dish, you definitely want to under-cook them a bit. They will absorb more moisture and cook the rest of the way through once in the stir fry. If your noodles are perfectly cooked to start, they will turn to mush in the stir fry.
- Note: This whole recipe can be cut in half including the rice noodles.
COLD THAI NOODLES WITH SHRIMP
Make and share this Cold Thai Noodles With Shrimp recipe from Food.com.
Provided by PaulaG
Categories Thai
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Bring a large pot of water to a rolling bowl
- Add the spaghetti and cook as directed on package; rinse with cold water to cool.
- While the spaghetti is cooking, combine the pea pods, bell pepper, shrimp and peanut sauce in a large bowl.
- Add the cooked spaghetti; toss gently to mix and serve.
Nutrition Facts : Calories 169.9, Fat 1.5, SaturatedFat 0.3, Cholesterol 86.4, Sodium 85.8, Carbohydrate 22.7, Fiber 1.2, Sugar 1.1, Protein 15.4
PAAD THAI - SHRIMP (STIR-FRIED THAI NOODLES)
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
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 SHRIMP PASTA
I came up with this recipe while my son was home from the Navy. He loves Thai food, and I wanted to make something special but simple. There wasn't a noodle left in the bowl. -Jana Rippee, Casa Grande, Arizona
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Soak noodles according to package directions. Meanwhile, in a large dry skillet over medium heat, toast curry powder until aromatic, about 1-2 minutes. Stir in shrimp, coconut milk, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 5-6 minutes or until shrimp turn pink., Drain noodles. Add noodles and cilantro to pan; heat through. If desired, serve with lime wedges.
Nutrition Facts : Calories 361 calories, Fat 9g fat (5g saturated fat), Cholesterol 138mg cholesterol, Sodium 284mg sodium, Carbohydrate 44g carbohydrate (2g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges
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