Ingredients
- 10 shrimp
- 4 shallots (minced)
- 2 limes
- 2 eggs
- 1 bean sprouts (fresh)
- 3,800 ml boiling water
- 110 gr rice noodles (fresh)
- 80 ml oil
- 45 ml fish sauce
- 45 gr coarsely peanuts (ground)
- 28 gr brown sugar (light)
- 30 ml tomato ketchup
- 12 gr coriander leaves (chopped)
- 8 gr shrimp (chopped dried)
- 8 gr garlic (minced)
- 16 ml rice vinegar
- 5 gr shrimp paste
- 3 gr chili powder
- 2 gr chili flakes (dried red)
- 2 slices green onions
- 1 slice cucumber
Heat oil. Fry garlic and shallots until golden. Add the shrimp paste and dried shrimp. Stir. Add the shrimp and stir-fry until done. Add the fish sauce, vinegar, sugar, ketchup, and chili powder. Stir until sugar dissolves. Add the beaten eggs and let them set slightly. Then stir to scramble. Add the noodles and toss for about 2 minutes. Place the Pad Thai on a platter. Sprinkle the noodles with peanuts, chili flakes, green onions, and coriander. Arrange lime wedges around the edge of the platter. Serve with a side dish of fresh bean sprouts and cucumbers. (Yield: 3-4 serving)
