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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.
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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
13 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:15
Preparation
0:06
COOKING
0:31
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 20
    large fresh water prawn shrimps to grill (size 16 to 20/lbs), thawed and sponged
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  • 4 cups
    (1 L)
    water
  • 8 oz
    (225 g)
    thai rice noodles
  • 2 Tbsp.
    (30 mL)
    peanut oil
  • 2
    garlic cloves, chopped
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  • 3 Tbsp.
    (45 mL)
    soya sauce
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  • 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
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  • 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

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