Shrimp Pad Thai

Name: Shrimp Pad Thai
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

14 ingredients

4 steps

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

Directions

1

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.
2

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.
3

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.
4

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.