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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

Pad Thaï

24 Unit(s)
Peeled medium shrimps
180 Gr
Rice noodles
100 Gr
Growth of soybean
6 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
100 Gr
Tofu
3 Clove(s)
Chopped garlic
4 Pinch(es)
White and black sesame seeds
  • Salt and pepper

Preparation time: 45.00 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.

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