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Pad thai, shrimp, sauce and rice noodles |

Risotto, Pasta and Rice, Fish, Seafood & Shellfish

We're off to Thaïland and its spicy flavours and colors.

Ingredients

Recipe for 4 servings

Pad Thaï

225 Gr

Peeled medium shrimps

150 Gr

Rice noodles 3mm

100 Gr

Growth of soybean

4 Unit(s)

Green onion

20 Gr

Tamarin

20 Gr

Brown sugar

1 Unit(s)

Chopped shallot

0.50 Unit(s)

Lime

1 Tsp

Sriracha sauce

4 Tsp

Fish sauce nuoc-mâm

2 Unit(s)

Egg

50 Gr

Crushed peanuts

150 Gr

Tofu

3 Clove(s)

Chopped garlic

4 Pinch(es)

White and black sesame seeds

Preparation time: 45 min

Prep

Soak the noodles in water for 30 minutes.

Toast the peanuts in a hot oven (390°F) for 5 to 6 minutes, lightly crush them once out.

Slice the tofu in sticks, chisel the green onion in an angle.

Finely chisel the shallot.
Cooking process

Heat up a wok, sauté the tofu with the shallot.

Add the the tamarind, the palm sugar, the fish sauce and the sriracha.

Break the eggs in the preparation, add a little water (it will help diluting the tamarind paste).

Add the shrimps, the soy sprouts, the noodles and half of the green onion.
Last touch

Serve in a bowl or a shallow plate, finish with a sprinkle of peanut and green onion.