SPICY SHRIMP AND TOFU PAD THAI
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 17
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.
PAD THAI WITH SHRIMP AND TOFU
After trying a lot of authentic Pad Thai recipes, and making many adjustments, I find this to come closet to the restaurant flavors I like. I personally prefer Pad Thai that's more moist and flavorful than the drier style ones.
Provided by MysticEve
Categories Thai
Time 55m
Yield 2 plates, 2 serving(s)
Number Of Ingredients 22
Steps:
- Start by soaking the flat rice noodles in slightly hot water for 30-50 minutes. Lets prepare the other ingredients while soaking.
- Cut the firm tofu into matchsticks cuts (thin strips about 1 inch long). Fry the tofu in 1 tbsp peanut oil until golden on all sides. Set aside.
- Add salt to egg and gently stir.
- Prepare the sauce. Combine fish sauce, sugar, soy sauce, Thai Style Chili Sauce, Tamarind juice concentrate, ketchup, and chili pepper. Set aside.
- Heat up 1 tbsp peanut oil over medium-high fire; add garlic, ginger, and crushed red pepper.
- Once garlic begin to brown, add cabbage, stir until soften.
- Add the prepared sauce.
- Add the flat rice noodles, stirring quickly to prevent from sticking. Taste the noodles to check firmness. Noodles should be heavier in taste at the moment, but if it's not soft enough, add a little water and cook a bit longer.
- Put noodles to one side, crack egg into pan, and in about 20 seconds, scramble and fold into noodles.
- Add shrimp, stir for 30 seconds.
- Add bean sprouts, green onion, firm tofu, and peanuts.
- When shrimps are pink on both sides, remove from fire.
- Serve with cilantro and lime juice.
Nutrition Facts : Calories 711.6, Fat 27, SaturatedFat 4.8, Cholesterol 93, Sodium 1882.4, Carbohydrate 101.8, Fiber 6.8, Sugar 20.2, Protein 18.4
SHRIMP AND TOFU PAD THAI
I made some substitutions since I can't get the more traditional ingredients where I live. This is still a delicious Asian-inspired dish that my girlfriend and I love. Garnish with chopped peanuts, chile flakes, and lime wedges.
Provided by HomeChef
Categories World Cuisine Recipes Asian
Time 13h25m
Yield 2
Number Of Ingredients 16
Steps:
- Drain tofu and wrap firmly in cheese cloth; place between 2 cake pans or plates and place a 5-pound weight on top. Refrigerate for 12 to 16 hours.
- Combine soy sauce and 5-spice in a shallow bowl; add tofu. Marinate tofu in refrigerator for 15 minutes; flip tofu and marinate for 15 minutes more.
- Place rice noodles in a bowl and pour in enough boiling water to cover; allow to sit until noodles have softened, about 10 minutes. Drain and cut noodles into thirds.
- Combine brown sugar, lime juice, fish sauce, and vinegar in a bowl and stir until sugar is dissolved and sauce is smooth.
- Remove tofu from marinade and cut into 1/4-inch wide strips.
- Heat peanut oil in a large skillet or wok over medium-high heat; add tofu pieces, 2 to 4 at a time, and cook, stirring constantly, until lightly browned and cooked through, about 30 seconds per side. Transfer cooked tofu to a paper towel-lined plate, reserving oil in the skillet.
- Place 2/3 of the green onions and garlic in the same skillet, adding more oil if needed; cook and stir until fragrant, about 30 seconds. Add eggs; cook and stir until scrambled and cooked through, 2 to 3 minutes. Add shrimp; cook and stir until warmed through, about 30 seconds. Add noodles and toss until evenly mixed.
- Stir brown sugar sauce into noodle mixture and toss to coat. Add kimchi and toss until well mixed and pad Thai is heated through, about 1 minute more. Transfer pad Thai to serving plates and top with bean sprouts and remaining green onions.
Nutrition Facts : Calories 710.6 calories, Carbohydrate 91.6 g, Cholesterol 248.4 mg, Fat 23.6 g, Fiber 5.1 g, Protein 37.3 g, SaturatedFat 4.6 g, Sodium 12311.2 mg, Sugar 25.5 g
SHRIMP & TOFU PAD THAI
Steps:
- 1. Soak noodles for 30 min. in hot tap water; drain & set aside. Noodles will be flexible but not soft. 2. Mix sugar, ketchup, water, soy sauce, worchestershire sauce & cayenne pepper in small bowl; set aside. 3. Heat oil in wok over high heat. Add tofu, shrimp, & garlic, stirring constantly x3 min. Stir in noodles, stirring constantly to keep from sticking. Add ketchup mixture, stirring constantly for 2 min. or until sauce is absorbed. 4. Push noodles to side of pan. Add egg and stir until cooked. Add bean sprouts, edamame, 1/4 c. green onions stirring until mixed w/ egg & noodles. 5. Mound mixture on serving plat and sprinkle w/ green onions, cilantro, and garnish w/ lime wedges.
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