Pad Thai Koong - FRIED RICE NOODLES WITH SHRIMPS

Thailand

25 min

Ljutina

Preparation:

1. Soak the rice noodles in water to soften, then drain.

2. Carefully heat the ingredients for the sauce at a low temperature, let them melt, then simmer for about 10 minutes until it thickens and caramelizes. Leave it on the flat.

3. At a high temperature, add oil to the wok, then the onion and fry until it starts to smell. Add chili peppers, fresh and dried prawns, tofu and rice noodles. Fry quickly, stirring constantly, until the ingredients become crispy and golden. If necessary, add a little water. Add the Pad Thai sauce and continue to stir until the sauce is well absorbed into the noodles. At the end, mix in the soy sprouts evenly and remove from the heat.

4. Serve the dish garnished with fresh sprouts, coarsely ground fried peanuts and lime slices.

A much simpler way to prepare this dish is with Pad Thai sauce. We recommend that you try the original Pad Thai sauce from our range, produced in Thailand according to a traditional recipe!

Ingredients:

300 g wide rice noodles (5 mm), 300 g prawn tails, 80 g fried tofu cut into cubes, 50 g fried dried prawn tails, 150 g shallots or red onion cut into thin rings, 2 eggs, 15 g dried red chilli peppers , 300 g of soybean sprouts, 3 tablespoons of oil. FOR THE SAUCE: 150 g of tamarind juice, 150 g of palm sugar, 15 g of vinegar, 45 ml (3 tablespoons) of fish sauce.