(2 servings) (358 kcal / Serving)
Ingredients: |
|
Thai rice noodles |
100g |
Shrimp |
6 |
Egg |
1 |
White bean curd |
30g |
Bean sprout |
100g |
Chinese chives |
Half bowl |
Garlic |
4 cloves |
Shallot |
1 |
Red chili |
1 |
Thai Basil |
6 pieces |
Lime |
1 |
|
|
Seasoning: |
|
Sriracha chili sauce |
20 ml(about 1.3 tablespoons) |
Fish sauce |
1.5 teaspoons |
Lime (for squeezing juice) |
1.5 |
Sweetener |
1 teaspoon |
Dried red shrimps |
1 teaspoon |
Oil |
2 teaspoons |
Method:
- Soak theThai rice noodles for half an hour, drain the water and set aside.
- Mince the garlic, dried shallotsand the red chili; Slice the white bean curds; Cut the Chinese chives into sections.
- Mix the Sriracha chili sauce, fish sauce, lime juice and sweetener to make a Pad Thai sauce.
- Heat 1 teaspoon of oilin a frying pan over a medium heat,sauté the garlic, shallots, red chili and white beans until fragile; Beat the eggand stir-fry in the pan; Stir-fry the shrimps until half-cooked; Add a teaspoon of oil, stir-fry theThai rice noodles; Add the Pad Thai Sauce, bean sprouts and Chinese chives and quick stir; Turn off the heat, add Thai basil and sprinkle some dried red shrimps on top; Cut half a lime and put it besides the Pad Thai noodles.