Pad Thai Noodles with Shrimp
2 servings
15 minutes
Pad Thai with shrimp is an iconic dish of Thai cuisine born on the bustling streets of Bangkok. Its history dates back to the 20th century when it became a symbol of Thai national unity. This dish combines the tenderness of shrimp, the aroma of fried garlic and shallots, the richness of rice noodles, and the spiciness of a signature sauce. A light nutty hint from crushed peanuts and the fresh acidity of lime create a harmonious flavor. Pad Thai is not only delicious but also versatile: it suits both a hearty lunch and an elegant dinner. The addition of fresh herbs and bean sprouts gives it a special freshness, while a soft chicken egg complements the texture. Served hot with a wedge of lime and a generous portion of love for Thai gastronomy.
1
Fry the shrimp in vegetable oil, add onion and garlic, sauté a little, and then add lightly beaten egg.
- Peeled shrimp: 50 g
- Shallot: 30 g
- Garlic: 10 g
- Chicken egg: 1 piece
- Vegetable oil: 50 ml
2
Fry the egg until cooked on both sides, then break it into large pieces. Add the prepared noodles, sauce, mix, and add the soybean sprouts.
- Chicken egg: 1 piece
- Rice noodles: 15 g
- Pad thai sauce: 80 ml
- Bean sprouts: 60 g
3
Remove from heat, add crushed peanuts, green onions, and lime juice.
- Peanut oil: 15 g
- Spring onion: 10 g
- Lime: 10 g
