This classic Pad Thai with shrimp will make you travel in a light way.
For 1 person (622 kcal)
75 g Thai rice noodles
2 spring onions
1/2 clove of garlic
25 g bean sprouts
60 g peeled shrimp (or equivalent fish, pollock or chicken)
15 g roasted peanuts
1 tablespoon of Nuoc Mam (spice)
1 tablespoon of soy sauce
1 teaspoon brown sugar
toasted peanut oil
Preparation: cook or rehydrate the pasta according to the instructions on the packet.
Prepare the sauce by mixing the Nuoc Mam sauce, soy sauce, brown sugar and lime juice. Peel and finely chop the spring onions. Peel and cut the carrot into strips with a peeler. Chop the garlic clove. Fry them in a little peanut oil in a wok.
Add the sauce, the bean sprouts and the drained noodles. Then add the egg, shrimp and peanuts. Cook for a few minutes to thicken the sauce and serve hot, with crushed peanuts and fresh coriander.
For a better presentation, you can add the shrimp and peanuts on top of the noodles prepared with the rest of the ingredients.