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Pad Thaï https://www.metro.ca/userfiles/image/recipes/pad-thai-3477.jpg PT15M PT06M PT31M
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.
4
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 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
Pad Thaï

Pad Thaï

Rate this recipe
10 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:15
Preparation
0:06
COOKING
0:31
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

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 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
Imprimer ma sélection

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.

Source : Metro

Wine and meal pairing

Fruity and light

Fruity and light

These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

Fruity and vibrant

Fruity and vibrant

These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

Discover your taste profile!

© Société des alcools du Québec, 2007

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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