Pad Thai with Shrimp
Thai Rice Noodles with Shrimp and Vegetables
Servings: 2
Adjust servings here:
Equipment
- wok pan
- bowl for noodles
Ingredients
- 200 grams rice noodles
- 200 grams shrimp
- 1 onion
- 1 garlic
- 1 carrot small size
- a handful bean sprouts
- 1 spring onion scallions
- ½ lime lime juice
- 2 eggs
- 3 tbsp vegetable oil
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 2 tbsp oyster sauce
- 2 tbsp peanuts or peanut butter
- 1 tsp sugar
- 5 tbsp water
SERVE WITH
- a few chili flakes
- a few peanuts chopped
- ½ lime lime
Instructions
- Add the rice noodles to a bowl. Add hot water and let soak for 10 minutes.
- Chop the ingredients: slice the spring onions, dice the onions, and grate or chop the garlic. Cut half of the lime into wedges and juice the rest. Slice the carrot into thin, long sticks (julienne). Chop the peanuts.
- Heat up a wok or frying pan on medium-high heat.
- Add the onion and carrot and fry for a few minutes.
- Add garlic and fry for a few minutes.
- Slide the ingredients to the side of the pan. Add shrimp and fry a few minutes on both sides. Then, mix the shrimp with the vegetables and slide to the side again.
- Add the eggs, break the yolks and chop and flip the eggs.
- Mix the eggs with the other ingredients and bring all ingredients to the center of the pan.
- Add soy sauce, fish sauce, oyster sauce, and lime juice. Mix all ingredients.
- Discard the water from the noodles and add the noodles to the pan. Mix all ingredients.
- Add spring onions, bean sprouts and peanuts. Mix.
- Serve in a bowl and add 2-3 lime wedges per portion. Optional: add chili flakes and a few chopped peanuts.
Enjoy!
