| Ingrédient |
Quantité |
Calories |
| Échalotes |
30g |
22kcal |
| Œuf cru entier |
100g |
143kcal |
| Sucre brun |
25g |
95kcal |
| Ail |
9g |
13kcal |
| Huile végétale |
27.6g |
245kcal |
| Oignons, oignons de printemps ou oignons verts (y compris les sommets et le bulbe), crus |
50g |
16kcal |
| Haricots mungo, graines mûres, germées, crues |
104g |
31kcal |
| Crevettes, crues |
454g |
386kcal |
| Nouilles de riz, sèches |
227g |
826kcal |
| Sauce, poisson, prête à servir |
54g |
19kcal |
| Tamarins, crus |
30g |
72kcal |
| Rice vinegar |
15g |
0kcal |
| Peanuts, all types, dry-roasted, with salt |
30g |
176kcal |
Recipe Instructions:
Ingredients:
• 8 oz rice noodles
• 1 lb shrimp, peeled and deveined (or tofu, cubed)
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 shallot, finely chopped
• 2 eggs, lightly beaten
• 1 cup bean sprouts
• 1/2 cup sliced green onions
• 1/4 cup chopped roasted peanuts
• Lime wedges, for serving
For the Sauce:
• 3 tablespoons fish sauce (or soy sauce for vegetarian)
• 2 tablespoons tamarind paste
• 2 tablespoons brown sugar
• 1 tablespoon rice vinegar
• 1/2 teaspoon chili flakes (optional)
Instructions:
1. Cook rice noodles according to package instructions until tender. Drain and set aside.
2. In a small bowl, whisk together fish sauce (or soy sauce), tamarind paste, brown sugar, rice vinegar, and chili flakes (if using). Set aside.
3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and chopped shallot. Stir-fry for 1 minute until fragrant.
4. Push garlic and shallot to the side of the skillet. Add shrimp (or tofu cubes) and cook until shrimp turn pink and opaque (or tofu is lightly browned).
5. Push shrimp (or tofu) to one side of the skillet. Pour beaten eggs into the empty side. Scramble until cooked through.
6. Add cooked rice noodles to the skillet. Pour the prepared sauce over the noodles. Toss everything together until well combined and heated through.
7. Add bean sprouts and sliced green onions to the skillet. Toss for another minute to warm through.
8. Serve Pad Thai hot, garnished with chopped roasted peanuts and lime wedges on the side.
