Shrimp Pad Thai

Name: Shrimp Pad Thai
Ingredients: 10.5 oz rice noodles; 2 tbsp vegetable or peanut oil; 3 None eggs, lightly beaten; 3 cloves garlic, thinly sliced; 5.25 oz snow peas, trimmed, thinly sliced; 12 oz raw shrimp, peeled, deveined; 2 None spring onions, thinly sliced; 2 tbsp sweet soy sauce; 1/2 tbsp sweet chili sauce; 1 tbsp fish sauce; 1 tbsp soy sauce; 1 tbsp lemon or lime juice; 2 oz bean sprouts, rinsed; 1/4 cup crushed peanuts, to serve

14 ingredients

3 steps

Ingredients

10.5 oz rice noodles
2 tbsp vegetable or peanut oil
3 None eggs, lightly beaten
3 cloves garlic, thinly sliced
5.25 oz snow peas, trimmed, thinly sliced
12 oz raw shrimp, peeled, deveined
2 None spring onions, thinly sliced
2 tbsp sweet soy sauce
1/2 tbsp sweet chili sauce
1 tbsp fish sauce
1 tbsp soy sauce
1 tbsp lemon or lime juice
2 oz bean sprouts, rinsed
1/4 cup crushed peanuts, to serve

Directions

1

Soak noodles in boiling water for 5 mins. Stir to separate strands then drain. Set aside.
2

Heat a wok or large frying pan over high heat. Add 1 tbsp oil and swirl to coat surface. Add eggs and cook for 80 seconds, or until just firm. Set aside.
3

Add remaining oil to wok. Stir-fry garlic and snow peas over high heat for 1 min. Add shrimp and onion. Stir-fry for 1 min. Add noodles, eggs, sweet soy sauce, chili sauce, fish sauce, soy sauce and lemon juice. Stir-fry for 2 mins, or until heated through. Spoon into serving bowls. Top with bean sprouts and peanuts.