Easy Shrimp Pad Thai Recipe
INGREDIENTS:
For the peanut sauce:
-1 tablespoon creamy peanut butter
-1 tablespoon water
-1 tablespoon fish sauce
-1/2 tablespoon ketchup
-1 1/2 teaspoons chile paste
-1 teaspoon garlic, minced
-1 teaspoon hot sauce
-1 teaspoon toasted sesame oil
For the shrimp pad thai:
-1/2 cup carrots, julienned
-1/2 cup zucchini, julienned
-1/2 cup mushrooms, sliced
-1 tablespoon canola oil
-1 tablespoon rice wine vinegar
-1 teaspoon brown sugar
-2 eggs
-1 package rice noodles
-3/4 cup medium shrimp, peeled and deveined
-Salt and pepper, to taste
-1/3 cup pea shoots or sprouts
-Cilantro, for garnish
-Crushed peanuts, for garnish
-1 lime, cut into wedges
DIRECTIONS:
For the peanut sauce:
Combine all of the ingredients in a small bowl and mix together until full incorporated into a smooth, medium-thick sauce. (Feel free to adjust the flavor of the sauce to suit your preference. Just remember that mixing in the noodles and other ingredients will tone down to sauce, so I would advise making it more intensely flavored than you might think it needs to be.)
For the shrimp pad thai:
In a pan over medium heat, cook the carrots, zucchini, and mushrooms with the oil, vinegar, and sugar, tossing to coat. Once the vegetables are lightly cooked, about 6 minutes, set aside on a plate.
In the same pan, scramble the 2 eggs over medium-low heat for about 4 minutes. Once cooked, add to the plate with the vegetables.
Meanwhile, place the rice noodles in a pot of warm water to soak until softened and then drain, reserving a small amount of the soaking liquid to loosen the sauce.
Add the noodles and vegetables to the pan with the peanut sauce. Add in the shrimp and cook over medium-low heat until the shrimp have cooked, about 6 minutes. Season with salt and pepper to taste.
To serve, plate noodles with some pea shoots, cilantro, and crushed peanuts for garnish. Spritz with lime juice.
Related: 10 Things to Know About Asian Home-Cooking
Recipe Details:
Servings: 3
More mouthwatering Asian-Inspired Recipes:
Mandu (Korean Dumplings):
Mandu are Korean dumplings stuffed with a mixture of various meats and vegetables. There are many variations of mandu. Some classic versions are gogi mandu (which has meat as the main ingredient in the filling), yachae mandu (vegetable), and kimchi mandu. The cooking method also varies. Mandu can be steamed, deep-fried, pan-fried, boiled, or used to make soup. Mandu are usually made in large quantities and frozen for later use. Frozen mandu are easy to prepare as a delicious snack, appetizer, or meal, making it a home-cooked favorite for my two kids away at school.
INGREDIENTS
For the sauce:
- 1 tablespoon soy sauce
- 1 teaspoon vinegar
- 1 tablespoon water
- 1/2 teaspoon sugar
- Pinch of black pepper
- Pinch of red pepper flakes, preferably gochugaru*
For the dumplings:
- Salt, to taste
- 1 medium-sized zucchini, chopped finely
- 1 pound cabbage, chopped finely
- 1/2 pound ground pork**
- 1/4 pound ground shrimp or ground beef
- 8 ounces mushrooms, preferably shiitake, chopped finely
- 1 small onion, chopped finely
- 3 scallions, chopped finely
- 1 tablespoon minced garlic
- 1 teaspoon minced ginger
- 1 tablespoon sesame oil
- 1 egg, beaten
- 1 tablespoon all-purpose flour
- 1/2 teaspoon pepper
- 40 dumpling wrappers
- Vegetable oil, for frying
DIRECTIONS
For the sauce:
Combine all of the ingredients in a bowl and set aside.For the dumplings:
In
2 separate bowls, generously sprinkle salt over the zucchini and
cabbage and set aside for at least 15 minutes (this process will draw
out water, soften the texture, and add flavor). Squeeze out as much
water as possible from salted zucchini and cabbage by hand. Transfer the
zucchini and cabbage to a large bowl and combine with the remaining
ingredients (except for the wrappers and vegetable oil) in a large bowl.
Season with salt, to taste, and mix well by hand.
Place 1 heaping teaspoon of the filling on a wrapper.
Wet the edges of the wrapper with water and seal tightly (pushing the
air out with your fingers) into a half-moon shape. Repeat this process
with the remaining wrappers.
For tuigin mandu (deep-fried dumplings), heat a deep
skillet with about 2-3 inches of vegetable oil over medium-high heat to
350 degrees. Fry the dumplings for 2-3 minutes on each side until golden
brown. Serve hot with sauce.
For mul mandu (boiled dumplings), bring a pot of
water to a boil over high heat. Add the mandu a few at a time, stirring
gently so they don't stick to the bottom of the pot), and cook until all
of them come up to the surface. Serve hot with sauce.
'Mock' Sushi:
This recipe is perfect when you're strapped for time, and kids will think you're super fancy for serving something sushi-like for dinner (and have a blast building their own handrolls). Just grab your favorite vegetables (cucumbers and asparagus work well), some steamed shrimp, and soy sauce to fix it all up.
INGREDIENTS
- 2 cups sushi rice, cooked
- 8 teaspoons rice vinegar
- 6 teaspoons white sugar
- 1/4 teaspoon salt
- 5 sheets dried and seasoned seaweed (nori)
- 3 mini cucumbers, cut into slivers
- 1/2 pound cooked shrimp, preferably steamed
- 1 avocado, peeled, pitted, and sliced thinly
- Soy sauce, for serving (optional)
- Wasabi, for serving (optional)
DIRECTIONS
In a bowl, combine the hot rice, rice vinegar, white sugar, and salt. Mix thoroughly. Taste and adjust the seasoning. Let cool slightly.To assemble, cut the nori into squares for a handroll (or "taco"). Layer on the rice, cucumbers, shrimp, and avocado. Roll and serve with soy sauce and wasabi, if desired.
Recipe Details
Servings: 2Thai Marinated Grilled Chicken Skewers:
My kids cannot resist these tender, juicy Asian-inspired chicken skewers. The combination of ginger, cardamom, and curry, sweetened by brown sugar, is sweet, savory, and bold! Serve them with a side of peanut-coconut sauce and your taste buds will thank you.
INGREDIENTS
For the chicken:
- 3 pounds skinless, boneless chicken breasts, cut into 1-inch cubes
- 1/4 cup cup soy sauce
- 3 tablespoons firmly packed dark brown sugar
- 2 tablespoons fresh lime juice
- 2 tablespoons oil
- 1 tablespoon curry powder
- 2 garlic cloves, minced
- 1 teaspoon finely minced fresh ginger
- 1/2 teaspoon ground cardamom
Peanut-Coconut Sauce:
- One 13.50-ounce can coconut milk
- 1/4 cup creamy peanut butter
- 1/4 cup firmly packed dark brown sugar
- 1 tablespoon soy sauce
- 1 1/2 teaspoons red curry paste
DIRECTIONS
For the chicken:
Soak 24 wooden skewers in ice-cold water for 15 minutes to prevent them from burning; then set aside.Place the chicken in a medium bowl. To make the marinade, whisk all the next 8 ingredients together in a separate bowl. Pour the marinade over the chicken and massage the meat with your hands for 1 minute to coat the cubes well. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour or as long as overnight.
Spray a grill rack with nonstick cooking spray and set the heat to high or use a grill pan. Thread 6-8 chicken cubes onto each skewer. When the grill is ready, cook the chicken for 8-10 minutes, turning the skewers over halfway through. Remove the skewers from the grill and allow the chicken to rest for a few minutes before serving.
Serve the Peanut-Coconut Sauce alongside.
Peanut-Coconut Sauce:
Combine the coconut milk, peanut butter, brown sugar, soy sauce, and red curry paste in a saucepan and cook over medium heat for 3 minutes, stirring occasionally.Recipe Details
Servings: 8Cuisine: Thai
Matcha Green Tea Ice Cream:
Green tea has a variety of health benefits and ice cream leads to optimum happiness! Just don't get brain freeze!
INGREDIENTS
- 2 cups plain soy milk
- 2 tablespoons arrowroot powder
- 4 teaspoons Matcha powder (powdered green tea)
- Two 12-ounce boxes silken tofu
- 1 teaspoon vanilla extract
DIRECTIONS
Whisk together 1/4 cup soy milk and arrowroot until well incorporated. Then add the matcha until you have no clumps. Set aside.Blend the rest of the ingredients (except the vanilla) in a blender until very smooth. Pour into a saucepan and bring to a boil. As soon as it boils, remove from heat immediately. Add in the matcha mixture and vanilla, let cool. Add mixture to a container with a lid and let chill in the refrigerator for at least 2 hours then move to freezer. As soon as ice crystals begin to form, remove and mix well to break up the crystals and return to the freezer. Repeat a few times to keep smooth, over 2-3 hours.
-The Daily Meal
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