Shrimp Pad Thai Ingredients: 1 level teaspoon white pepper 5 tablespoons oil 400 g rice noodles 400 g shrimp 150 g bean sprouts 1 tablespoon nuoc mam 2 tablespoons dark soy sauce 4 tablespoons oyster sauce 3 eggs dried fried onion 3 spring onion stems.
Utensils: 1 frying pan - 1 wok - 1 plate -
Total time:
25 min
Preparation:
5 min -
Cooking:
20 min
Phase 1
Cook your rice noodles as directed on the package (cooking time varies from brand to brand) Drain and cool the noodles completely. Reserve.
Phase 2
Over high heat in a wok (or frying pan) put 2 tablespoons of the oil, garlic, shrimp, pepper, fry over high heat for 30 seconds then add the nuoc mam, cook for 2 to 3 minutes while stirring, reserve on a plate.
Phase 3
Put the 3 tablespoons of oil in the wok, still over high heat, then cook your eggs as an omelette in the wok.
Phase 4
Add the noodles, shrimp, oyster sauce, nuoc mam and dark soy sauce.
Phase 5
Mix quickly for 2 minutes so that the noodles soak up the oyster sauce.
Phase 6
Incorporate the soy sprouts, mix again, sprinkle with fried onions, serve with lime.
Utensils: 1 frying pan - 1 wok - 1 plate -
Total time:
25 min
Preparation:
5 min -
Cooking:
20 min
Phase 1
Cook your rice noodles as directed on the package (cooking time varies from brand to brand) Drain and cool the noodles completely. Reserve.
Phase 2
Over high heat in a wok (or frying pan) put 2 tablespoons of the oil, garlic, shrimp, pepper, fry over high heat for 30 seconds then add the nuoc mam, cook for 2 to 3 minutes while stirring, reserve on a plate.
Phase 3
Put the 3 tablespoons of oil in the wok, still over high heat, then cook your eggs as an omelette in the wok.
Phase 4
Add the noodles, shrimp, oyster sauce, nuoc mam and dark soy sauce.
Phase 5
Mix quickly for 2 minutes so that the noodles soak up the oyster sauce.
Phase 6
Incorporate the soy sprouts, mix again, sprinkle with fried onions, serve with lime.