Shrimp Pad Thai

ricardocuisine.com

Kelly Daigle-Blanchet

subheading: Peanut Sauce:

¼ cup (60 ml) chicken broth or water

3 tbsp (45 ml) rice vinegar

3 tbsp (45 ml) crunchy peanut butter

2 tbsp sugar

2 tbsp (30 ml) lime juice

1 tbsp (15 ml) fish sauce

subheading: Pad Thai:

½ lb (225 g) raw medium shrimp, peeled and halved lengthwise

2 tbsp (30 ml) soy sauce

½ lb (225 g) wide rice noodles

6 green onions, thinly sliced (white and green parts separated)

4 cloves garlic, finely chopped

1 tbsp finely chopped fresh ginger

1 tsp (5 ml) sambal oelek

2 tbsp (30 ml) vegetable oil

1 egg, lightly beaten

3 cups (225 g) bean sprouts

Unsalted peanuts, toasted and chopped (optional)

Lime wedges (optional)

Select all

Directions at ricardocuisine.com

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