Ingrédients pour Thai Noodles Phad Thai
- 8 ounces dried rice noodles
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 egg, beaten
- 8 ounces shrimp, peeled and deveined
- 1/4 cup water
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- paprika, to taste
- 1/4 cup chopped green onions
- 1/4 cup chopped roasted peanuts
- 1 cup bean sprouts
- fresh cilantro, for garnish
- 1 lime, cut into wedges
- Carrot
- Red Cabbage
- Lemon Wedge
- 4 ounces firm tofu, pressed and diced (optional)
- chili flakes, for garnish (optional)
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Comment préparer Thai Noodles Phad Thai
- Soak rice noodles in cool water for at least 20 minutes, or until softened. Drain well.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and stir for 30 seconds until fragrant.
- Add shrimp to the skillet and cook for 2-3 minutes per side, until pink and cooked through. Push shrimp to one side of the pan.
- Pour in beaten eggs and scramble until cooked. Mix with shrimp.
- Add the drained noodles to the pan and stir-fry for 3-5 minutes, breaking up any clumps. Add a splash of water if noodles stick.
- Reduce heat to medium. Stir in fish sauce, brown sugar, and paprika. Mix thoroughly to coat the noodles.
- Continue to stir-fry for another 2-3 minutes, until noodles are translucent and heated through.
- Stir in crushed peanuts, bean sprouts, and green onions. Mix well.
- Garnish with lime wedges, chopped cilantro, and chili flakes (optional).
- Serve immediately and enjoy your delicious homemade Phad Thai!
Nutrition Information (Approximate per serving)
Sodium
76 g
Sugar
66g
Fat
14g
Carbs
23g
