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

   Weigh and prepare all ingredients for Shrimp Pad Thai: 520 g Shrimp, raw, 280 g Rice Noodles, dry, 150 g Egg, whole, 250 g Cabbage, 120 g Carrot, 40 g Peanuts, 50 g Lime Juice, 50 g Soy Sauce, 12 g Olive Oil. Wash produce and cut or grate it as the recipe requires. Drain and rinse any canned pulses under cold water. Keep raw animal products separate from ready-to-eat ingredients, and wash used bowls and knives promptly.

2. 02

   Cook the components in the order dictated by their cooking time, keeping wet and dry elements separate until they are ready to combine.

3. 03

   Use moderate heat for delicate ingredients and higher heat only where browning is desired.

4. 04

   Finish by balancing acidity, seasoning and texture before portioning.

5. 05

   Cook seafood only until just done; fish should reach about 63°C, while shrimp should be opaque, firm and no longer translucent.

6. 06

   Divide the finished dish into 4 equal servings, ideally by finished weight. The full preparation is designed for about 35 minutes, with approximately 20 minutes of preparation and 15 minutes of active cooking or baking.

7. 07

   Serve while the intended hot/cold contrast and texture are at their best. Cool leftovers promptly in shallow covered containers and refrigerate; reheat only components that are meant to be served hot.