Pad Thaï with shrimps

Serves : 4

Preparation time: 20 minutes

Cooking Time: 10 minutes

Ingredients

• 36 raw peeled shrimp 31/40
• 1 package pad thai rice noodles
• 30 ml (2 tablespoons) vegetable oil for cooking
• 1 egg
• 1 clove garlic, minced
• 1 onion, chopped
• 1 red bell pepper, julienned
• 250 ml (1 cup) bean sprouts
• 2 green onions, thinly sliced
• 125 ml (1/2 cup) crushed peanuts
• 1 lime, quartered, for garnish

For the sauce

• 45 ml (3 tablespoons) vegetable oil
• 30 ml (2 tablespoons) tamarind sauce
• 30 ml (2 tablespoons) fish sauce
• 15 ml (1 tablespoon) soy sauce
• 15 ml (1 tablespoon) sugar

Juice of 1 lime

• 15 ml (1 tablespoon) rice vinegar
• 15 ml (1 tablespoon) sriracha sauce (optional)
• 5 ml (1 tsp.) red curry paste

Preparation

1. Soak rice noodles in cold water for 30 minutes, then drain. In a bowl, combine vegetable oil, soy sauce, red curry paste, tamarind sauce, sriracha sauce, lime juice, fish sauce and rice vinegar. Set aside.
2. Heat cooking oil in a large wok or frying pan over medium-high heat. Sauté garlic, onion and bell pepper for 2 minutes. Add shrimp and cook until pink. Move to the side of the pan, crack the egg and scramble quickly. Add the drained noodles, pour in the reserved sauce and mix well. Cook for a further 1 minute, stirring constantly.
3. Add the bean sprouts and green onions, stirring well for a further 1 minute. Serve hot, garnished with crushed peanuts and lime wedges.