1tablespoon rice vinegarcheck for gluten-free label
1tablespoonfish saucegluten-free if needed
1teaspoonorganic raw sugar
200gramRice Noodles (7 oz)Check that the noodles are gluten-free.
2-3tablespoonsolive oil
1smallshallotsliced
1garlic clovecrushed or minced
4-6largeshrimpWatch the video to see how to prep the shrimp.
2eggsfree-range or organic if possible
½cupfresh bean sprouts
1-2spring onionssliced
½teaspoonsweet paprika
1tablespoonpeanutsroughly chopped
½limejuiced
1tablespoonfried shallotsoptional
Instructions
Make sure you have all the ingredients ready to go BEFORE you start cooking
Soak the rice noodles in hot, but not boiling, water.
Heat olive oil in a large wok over medium high heat.
Add the sliced shallots and fry for 3-4 minutes until shallots have softened.
Add crushed garlic and fry it together with shallots for one minute.
Add shrimp and fry for 3 minutes, stirring constantly, until shrimp have turned pink and got a little bit of color.
Add soaked noodles along with some water, mix to combine.
Add the egg and mix everything untill noodles are well coated.
Now add the Pad Thai sauce, mix, and cook everything for 1-2 minutes, stirring constantly. You might need to add some more water as you go. 1-2 tablespoons at a time. Do not overcook the noodles.
Try the rice noodles, if they are cooked through, add the peanuts, green onions, paprika, and bean sprouts and stir fry everuthing for 1 minute. Add a splash of water if the noodles are getting stuck.
Take the Pad Thai off the heat, and squeeze over the fresh lime juice.
Serve with lime wedges, some more peanuts and fried shallots. Enjoy!
Video
Notes
Do not cook the rice noodles, soak them instead.Add the noodles to the wok/pan when they are still firm.Add some red chili pepper to the Pad Thai sauce to add heat to the dish.This recipe generously serves 2 people, do not double it. If you cook for more people, make the Pad Thai twice. It only takes 5 minutes to cook, once everything is prepped.