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Pad Thai with shrimp

Preparation and cooking time
20 min
4 persons
  • 300g/10.5 oz peeled and cleaned shrimp
  • 50g/1.7 oz unsalted peanuts, finely chopped
  • 1 tablespoon peanut oil
  • 1 clove of garlic, minced
  • 5 spring onions, sliced diagonally
  • 60ml/2 fl oz sweet chilli sauce
  • 400g/14.1 oz rice noodles, soaked for 2 minutes in warm water
  • 2 heads pak choi, finely sliced
  • 100g/3.5 fl oz bean sprouts
  • 1 lime
  • 2 tablespoons fish sauce (to taste, fish sauce is a salt substitute)
  • 1 bunch fresh coriander

Chop the peanuts and fry them for 1 minute in a preheated wok until lightly toasted. Set aside. In the same wok, heat 1 tablespoon of peanut oil over medium heat. Stir-fry the garlic and spring onions for 1 to 2 minutes until soft.Stir in the sweet chilli sauce and a dash of water and add the soaked noodles. Stir-fry for another 3 minutes or so.Then add the finely sliced pak choi and the raw shrimp and cook for another 3 to 5 minutes. Season with chopped coriander (reserve a few leaves to garnish), the lime juice and 2 tablespoons of fish sauce. Garnish with the toasted peanuts and a few coriander leaves.