RECIPE SHRIMP PAD THAI RECIPES

Steps:

• In a large pot of salted boiling water, cook noodles until al dente. Drain.
• In a small bowl, whisk together lime juice, brown sugar, fish sauce, soy sauce, and cayenne pepper. Set aside.
• In a large nonstick pan over medium-high heat, heat oil. Add bell pepper and cook until tender, about 4 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add the shrimp and season with salt and pepper. Cook until pink, about 2 minutes per side.
• Push the shrimp and vegetables to one side of the pan and pour in the egg. Scramble until just set then mix with the shrimp mixture. Add the cooked noodles and toss until combined. Pour in the lime juice mixture and toss until the noodles are coated.
• Garnish with green onions and roasted peanuts before serving.

Steps:

• Tip the noodles into a large bowl and pour over a kettle of boiling water until they are covered. Leave to stand for 5-10 mins until the noodles are soft, then drain well. (You can do this part ahead of time – then just run the noodles under cold water until cool, and toss through a little oil to stop them from sticking.) Next, mix together the tamarind paste, fish sauce and sugar in a small bowl.
• Peel and finely chop the garlic. Trim the ends off the spring onions and cut into thin slices about 1cm long. Heat a wok or large frying pan over a high heat. When it’s really hot (a drop of water should sizzle straight away), pour in the oil and swirl around. Tip in garlic and spring onions. To stir-fry, take a spatula or tongs and toss the veg around the wok so they’re moving all the time. Cook for 30 secs, just until they begin to soften.
• Push the vegetables to the sides of the wok, then crack the egg into the centre. Keep stirring the egg for 30 secs until it begins to set and resembles a broken-up omelette.
• Add the prawns and beansprouts, followed by the noodles, then pour over the fish sauce mixture. Toss everything together and heat through. Spoon out onto plates. Serve with some chopped peanuts sprinkled over and wedges of lime.