Creative Culinary Solutions

Pad Thai with Shrimps

This traditional Thai rice noodle dish is both tasty and easy to prepare!

Difficulty: 6/20
Yield serving: 4
Preparation time: minutes
Cooking time: minutes

Difficulty

6/20

Yield serving

4

Preparation time

minutes

Cooking time

minutes

Ingredients

  • 80 mL (1/3 cup) of prepared Gluten-Free Dry Chicken Base
  • 200 g of large rice noodle
  • 60 mL (1/4 cup) of lime juice
  • 30 mL (2 tbsp) of reduced sodium soy sauce
  • 30 mL (2 tbsp) of fish sauce
  • 30 mL (2 tbsp) of honey
  • A few drops of Sriracha sauce
  • 15 mL (1 tbsp) of
  • 30 mL (2 tbsp) sesame oil
  • 20 medium shrimps (31/40), raw and peeled
  • 10 mL (2 tsp) of chopped garlic
  • 15 mL (1 tbsp) of chopped ginger
  • 3 beaten eggs
  • 250 mL (1 cup) of sprouted beans
  • 3 chopped green onions
  • 30 mL (2 tbsp) of coriander leaves
  • 60 mL (1/4 cup) chopped peanuts
  • 4 lime wedges

Preparation

  • Rehydrate rice noodles according to package directions, taking care to keep them slightly crunchy. Drain.
  • In a bowl, combine the LUDA Pro Chicken Dry Base, the lime juice, the soy sauce, the fish sauce, the honey and the sriracha. Set aside.
  • In a wok or large skillet, heat half the oil over medium heat. Cook shrimp for 2 minutes. Transfer to a plate.
  • Heat remaining oil over medium heat. Cook and stir garlic and ginger for 1 minute.
  • Return shrimp to pan and add drained noodles. Stir, then move ingredients to the side of the wok.
  • Pour in beaten eggs. Cook eggs for 1 minute, stirring, until set.
  • Add bean sprouts and reserved sauce. Stir and cook for 1 to 2 minutes.
  • Immediately divide among plates. Sprinkle with green onions, cilantro and peanuts. Serve with lime wedges.

Ingredients

  • 80 mL (1/3 cup) of prepared Gluten-Free Dry Chicken Base
  • 200 g of large rice noodle
  • 60 mL (1/4 cup) of lime juice
  • 30 mL (2 tbsp) of reduced sodium soy sauce
  • 30 mL (2 tbsp) of fish sauce
  • 30 mL (2 tbsp) of honey
  • A few drops of Sriracha sauce
  • 15 mL (1 tbsp) of
  • 30 mL (2 tbsp) sesame oil
  • 20 medium shrimps (31/40), raw and peeled
  • 10 mL (2 tsp) of chopped garlic
  • 15 mL (1 tbsp) of chopped ginger
  • 3 beaten eggs
  • 250 mL (1 cup) of sprouted beans
  • 3 chopped green onions
  • 30 mL (2 tbsp) of coriander leaves
  • 60 mL (1/4 cup) chopped peanuts
  • 4 lime wedges

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