Pad Thai fried noodle with shrimp

Pad Thai fried noodle with shrimp – a detailed recipe cooking. Time: 1 hour. 10 min. Difficulty: easy Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

• 110 gr. medium thick rice noodles
• 340 gr medium sized peeled and chopped shrimp
• 1 tbsp. solid tofu cubes (approximately 170 gr.)
• 2 tbsp. l plus 1 tsp Sahara
• 2 tbsp. l plus 1 tsp south asian fish sauce
• 2 tbsp. l rice vinegar
• 1/4 Art. peanut butter
• 2 eggs of category CO whipped with a pinch of salt
• 3/4 tsp crushed red pepper flakes
• Salt
• 4 cloves of garlic
• 2 thinly chopped shallots
• 5 stalks of green onions (white and green parts), 3 chopped pieces of 1 cm., 2 cut into smaller pieces
• 1 and 1/4 Art. mung bean seedlings
• 1/3 Art. chopped roasted salted peanuts plus more bit for decoration
• Serve: Lime wedges, Sriracha sauce (Thai hot chili sauce)

Recipes with similar ingredients: rice noodles, shrimp, tofu, fish sauce, rice vinegar, peanut butter, sriracha sauce, eggs, lime, shallots, garlic, red pepper flakes, Peanuts

Recipe preparation:

1. Put the noodles in a medium-sized bowl of hot water (water should completely cover the noodles). Keep in water until the noodles are will become soft, about 30 minutes. Drain the water. In a small bowl mix sugar with fish sauce and vinegar.
2. In a medium heat, heat a large pan and pour the dining room a spoonful of peanut butter. Pour in the eggs by turning the pan to a thin, uniform layer of fried eggs was obtained. Cook until eggs seize in about 45 seconds. Put the scrambled eggs on a cutting board and cut into 1.5 cm slices. Add another 1 to the same pan. tablespoon of peanut butter and heat over high heat. Add shrimp, 1/2 tsp. flakes of pepper, and salt to taste. Sauté while stirring until the shrimp is pink and ready, about 1.5 minutes Put on a plate.
3. On high heat, heat the remaining 2 tbsp. l peanut oils. Add garlic, shallots and the remaining 1/4 tsp. flakes red pepper. Sauté while stirring until lightly brown for about a minute. Add tofu and cook more about 2 minutes Add the noodles and cook while stirring. slightly covered with garlic mixture, about a minute. Add mix with fish sauce and large chunks of green onions and warm. Stir with chopped scrambled eggs and shrimp, 1 cup seedlings and 1/3 Art. peanuts until the ingredients heat up. Fold Pad Thai on plates and sprinkle with the remaining seedlings, peanuts and chopped green onions. Serve immediately with lime slices and sauce Sriracha.