Pad Thai with shrimp

Ingredients for 2 servings:

• 200 g rice noodles
• Oil for frying
• 2 garlic cloves, chopped
• 250 g prawns, peeled and deveined
• 1 cup tofu, diced (optional)
• 2 eggs, lightly beaten
• 2 spring onions, thinly sliced
• 1 cup bean sprouts
• 1 lime(s), cut into wedges
• n. B. Cashew nuts, roughly chopped
• Coriander leaves for garnishing
• 3 tbsp fish sauce
• 2 tbsp tamarind paste
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tsp chili flakes as desired

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

easy and fast

Cook the rice noodles according to the package instructions, drain well, and set aside. In a small bowl, combine all the sauce ingredients (fish sauce, tamarind paste, soy sauce, brown sugar, and chili flakes) and set aside. Heat a little oil in a large frying pan or wok. Add the garlic and sauté briefly until fragrant. Add the shrimp and cook for about 2-3 minutes, until pink and curling. If using tofu, add it now and cook lightly. Add the cooked rice noodles to the pan and mix well. Pour the beaten eggs over the noodles and stir gently until set and combined with the noodles. Pour the prepared sauce over the noodles and mix thoroughly until well coated. Add the spring onions and bean sprouts. Cook, stirring constantly, for about 2-3 minutes, until the sprouts are lightly cooked. Arrange the Pad Thai on plates and garnish with lime wedges, chopped cashews, and fresh cilantro. Serve immediately and enjoy! Pad Thai with shrimp is a versatile dish. You can customize it to your taste by adding additional vegetables or spices.