Thai Pad Thai with prawns
very easy
35 mins
35 mins
Ingredients
- 400 g Rice ribbon noodles
- 1 collar Spring onions
- 3 Garlic cloves
- 1 piece(s) (20 g) Ginger
- 1-2 red chillies
- 100 g roasted unsalted peanuts
- 150 g Mung bean sprouts
- 8 TABLESPOONS Sesame Oil
- 7-10 Tbsp Juice of 2 limes
- 2 TABLESPOONS demerara sugar
- 6 TABLESPOONS Soy sauce
- 24 small raw shrimps (without head and shell, with tail fin)
- 3 Eggs
- 1/2 potty Coriander
Directions
- 1
Pour boiling water over the pasta and let it swell for about 15 minutes. Clean, wash and cut spring onions into rings. Peel garlic and ginger, clean chillies, cut in half lengthwise, remove seeds and wash.
- 2
Finely chop with garlic and ginger. Coarsely chop the peanuts. Rinse sprouts in a sieve with cold water and drain.
- 3
Mix 6 tablespoons of oil, 6 tablespoons of hot water, lime juice, sugar and soy sauce. Drain the noodles and let them drain.
- 4
Rinse shrimps cold and pat dry. Fry in 2 tablespoons of hot oil for about 3 minutes, remove. Fry spring onions, garlic, ginger and chillies in frying fat for about 2 minutes. Whisk the eggs, add them and let them simmer for about 1 minute while stirring.
- 5
Add pasta, shrimps, nuts, sprouts and sauce mix. Heat everything while stirring. Wash coriander, shake dry. Mix into the Pad Thai and distribute on portion bowls.
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