Shrimp Pad Thai - cooking recipe

Ingredients
    9 oz rice noodles
    1 tsp sugar
    1 tbsp dark soy sauce
    2 tbsp fish sauce
    1/2 tsp cayenne pepper
    2 tsp dried shrimp paste
    2 tbsp vegetable oil
    2 None eggs, lightly beaten
    2 cups bean sprouts
    4 None green onions, trimmed, halved and cut into strips
    1/2 cup roasted peanuts, coarsely chopped
    8 oz cooked and peeled shrimp
    1/2 None lemon, juiced
    1/2 cup chopped cilantro
Preparation
    Cook the rice noodles according to the package directions. Drain well; place in a bowl of cold water. Mix the sugar, dark soy sauce, fish sauce, cayenne pepper and shrimp paste in a small bowl.
    Heat 1 tbsp of the oil in a wok or large, heavy-bottomed skillet on medium-high heat. Add the eggs; cook for 2 mins or until nearly cooked. Add the drained rice noodles to the wok. Stir-fry for 2 mins. Add fish sauce mixture. Stir-fry for a further 1-2 mins, turning the mixture frequently to ensure that the rice noodles are thoroughly coated with the sauce. Remove from the wok.
    Heat the remaining 1 tbsp oil in the wok. Add the bean sprouts and green onion strips. Stir-fry for 1 min, turning frequently. Sprinkle with the peanuts. Add the shrimp. Stir-fry for 2 mins.
    Return the noodle mixture to the wok. Add the lemon juice and nearly all of the cilantro. Stir well. Sprinkle with the remaining cilantro. Serve immediately.

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