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 |
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.
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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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