Shrimp and Lime Pad Thai

Shrimp and Lime Pad Thai

  • Preparation 30 min
  • Cooking 15 min
  • Servings 4
  • Lactose-free
  • Dairy-free

Categories

Ingredients

    • 1/2 lb (225 g) rice noodles, about 1/4-inch (1/2-cm) wide
    • 12 cups (3 litres) salted boiling water
    • 2 teaspoons (10 ml) brown sugar
    • 2 tablespoons (30 ml) fish sauce (nuoc-mam)
    • 2 tablespoons (30 ml) soy sauce
    • The juice of 2 limes
    • 3 eggs, lightly beaten
    • 1/4 cup (60 ml) peanut oil
    • 3/4 lb (340 g) shrimp, peeled and deveined
    • 2 cloves garlic, finely chopped
    • 2 tablespoons (30 ml) fresh ginger, peeled and finely chopped
    • 2 1/2 cups (625 ml) finely chopped Chinese cabbage
    • 3 green onions, sliced diagonally
    • Tabasco sauce
    • 1/2 cup (125 ml) chopped fresh cilantro
    • 1/4 cup (60 ml) peanuts, toasted and chopped
    • Salt and pepper

Preparation

Personal Note