Recipe #3477
Pad Thaï
| Preparation: | 15 min |
| Marinating/Waiting: | 10 min |
| Cooking: | 17 min |
| Total: | 42 min |
4
servings
servings
| Category: | Fish and Seafood |
| Subcategory: | Seafood |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 20 large fresh water prawn shrimps to grill (size 16 to 20/lbs), thawed and sponged
- 4 cups (1 L) water
- 8 oz (225 g) Thai Kitchen Thai rice noodles
- 2 Tbsp. (30 mL) peanut oil*
- 2 garlic cloves, chopped
- 3 Tbsp. (45 mL) soya sauce*
- 2 Tbsp. (30 mL) lime juice
- 2 Tbsp. (30 mL) sugar
- 1 Tbsp. (15 mL) fish sauce
- 1 1/2 cups (375 mL) bean sprouts
- 1/4 cup (60 mL) red pepper, in thin strips
- 1 green onion, chopped
- 1/4 cup (60 mL) unsalted peanuts, grilled and widely chopped
- 1/4 cup (60 mL) fresh coriander, chopped
- 2 limes, quartered
Preparation
Shell shrimp and set aside. Boil water in a large pot. Add noodles and remove from heat. Allow to sit while noodles soften, about 10 minutes. Meanwhile heat oil and saute garlic in a wok for 1 minute. Add shrimps and cook until pink, about 2 minutes. Incorporate soya sauce, lime juice, sugar, fish sauce, bean sprouts and noodles. Mix well. Saute for 2 to 3 minutes. Divide the dish into 4 plates and garnish with pepper, green onion, coriander and peanuts. Decorate with lime pieces.
Suggestion
1. Replace rice noodles with egg noodles.2. Add chicken or pork.
Origin: Thai
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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