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Pad thai with shrimp | wefacecook.com Pad thai with shrimp | wefacecook.com
Recipe

PAD THAI WITH SHRIMP

Serves: 4
If they like it, it serves 4 otherwise  - thinking face emoji
Preparation time: 20 minutes
Cooking time: 15 minutes
Totaltime: 35 minutes

Ingredients

  • 225 grams (1/2 lb) Thai rice noodles
  • 12 medium size shrimp, shelled and cleaned
  • 1 medium onion, diced
  • 100 grams (1/2 cup) preserved radish, sliced (should be at Asian market)
  • 1 tsp garlic, minced
  • 1 tbsp sugar
  • 1 tbsp nam pla (fish sauce)
  • 2 tbsp ketchup
  • 100 grams (1/2 cup) peanuts, coarsely ground
  • 100 grams (1/2 cup) vegetable oil
  • 200 grams (1 cup) bean sprouts
  • 1 tbsp tamarind soaked in 3 tbsp hot water (See note)
  • juice of 1 lemon
  • 2 eggs, slightly beaten

Preparation

  • Soak the noodles in cold water to cover for about
    15 minutes. Drain. Put noodles in a bowl and pour hot water over them. Let stand
    for about 10 minutes.
    Drain and rinse with cold water; set aside.
    Put oil in a wok or large skillet over medium heat. Add garlic and onion. Stir fry until
    onion turns translucent. Add shrimp and stir fry for about 2 to 3 minutes, or until
    shrimp turns pink. Add ketchup, sugar, nam pla, preserved radish, tamarind
    juice, and lemon juice. Stir well. Pour in the beaten eggs and let them slightly
    set for 3 minutes before mixing with remaining ingredients. Add noodles, bean
    sprouts, and peanuts. Mix well.
    Spoon noodles onto serving platter and garnish
    with 1 cup bean sprouts, lemon wedges, cilantro, and peanuts.

    (tamarind usually comes in a package without seeds.
    Add water and squeeze the pulp of the fruit several times to obtain the sour
    liquid. Substitute the juice of 1 lime if tamarind is not available.
    You should find tamarind in a Thai, Indian, Spanish, or Asian market)
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