\nEasy<\/p>\n
\nApproximately 400<\/p>\n
\n4 people<\/p>\n
\n15 minutes<\/p>\n
\n15 minutes<\/p>\n
\n1 hour 30 minutes<\/p>\n
Celebrating Chinese New Year? I\u2019ve got a tasty Asian-inspired dish for you – a homemade shrimp pad Thai. It’s delicious, light, and both quick and easy to prepare.<\/p>\n
\nFor 4 servings:<\/p>\n
– 375g uncooked pad Thai rice noodles
\n– 2 tablespoons sunflower oil
\n– 4 cloves garlic, minced
\n– 1 tablespoon fresh ginger, minced
\n– 300g raw, peeled shrimp
\n– 100g Thai wok sauce
\n– 2 tablespoons soy sauce
\n– 1 tablespoon fish sauce
\n– 1 tablespoon lemon juice
\n– 1\/2 teaspoon Sriracha sauce
\n– 2 eggs
\n– 2 tablespoons chives, chopped
\n– 50g cashew nuts<\/p>\n
1. Cook the noodles according to package instructions. Drain and set aside.<\/p>\n
2. Heat a wok or large skillet with the sunflower oil over medium heat. Add the minced garlic and ginger, and saut\u00e9 for about 30 seconds, stirring frequently.<\/p>\n
3. Toss in the shrimp and cook for 2-3 minutes, or until they turn pink, stirring often.<\/p>\n
4. Stir in the Thai wok sauce, soy sauce, fish sauce, lemon juice, and Sriracha. Mix well to combine.<\/p>\n
5. Add the noodles to the wok and toss thoroughly to coat them in the sauce.<\/p>\n
6. In a small bowl, beat the eggs and pour them over the noodles. Add the chives. Continue cooking for another 2 minutes, stirring continuously to scramble the eggs and mix everything together.<\/p>\n
\nServe immediately, sprinkled with crushed cashew nuts.<\/p>\n
For the detailed recipe and more delicious dishes, check out my blog at: https:\/\/www.sucreetepices.com\/2022\/02\/recette-pad-thai-aux-crevettes-a-ma-facon.html<\/p>\n\n\n