Shrimp Pad Thai

What you need

Ingredients

Measured for 4 servings.

• 520 gShrimp, raw
• 280 gRice Noodles, dry
• 150 gEgg, whole
• 250 gCabbage
• 120 gCarrot
• 40 gPeanuts
• 50 gLime Juice
• 50 gSoy Sauce
• 12 gOlive Oil

Make it

Method

1. 01

   Pat the 520 g raw, peeled shrimp dry. Shred the 250 g cabbage, cut the 120 g carrot into thin matchsticks, beat the 150 g egg and roughly chop the 40 g peanuts. Keep raw shrimp and egg away from the vegetables. Mix the 50 g soy sauce with the 50 g lime juice in a small bowl.

2. 02

   Prepare the 280 g dry rice noodles according to the packet: soak or boil only until pliable and slightly underdone, then drain well. They will finish cooking in the pan; fully soft noodles can break and turn sticky when stir-fried.

3. 03

   Heat half of the measured 12 g olive oil in a large non-stick pan over medium-high heat. Cook the shrimp in a single layer for about 2–3 minutes per side, until opaque and firm; transfer to a clean plate. Add the remaining oil and cook the cabbage and carrot for about 2 minutes so they soften slightly but retain some bite.

4. 04

   Push the vegetables to one side, pour the beaten egg into the free space and stir gently for about 1–2 minutes until fully set. Add the drained noodles and soy-lime mixture; toss over medium heat for 1–2 minutes until the noodles are hot and coated. If the pan dries out, add a splash of water, not extra oil.

5. 05

   Return the cooked shrimp to the pan just long enough to heat through. Divide into four equal portions and scatter the measured peanuts over the top. Serve immediately; cool any leftovers promptly and refrigerate in covered containers.