Pad thaï aux crevettes

Ingrédients

• 3 tablespoons tamarind paste (or lime juice)
• 1/4 cup fish sauce
• 1/4 cup honey
• 2 tablespoons rice vinegar
• 1 teaspoon red pepper flakes
• 3 tablespoons peanut oil
• 5 green onions (, chopped)
• 2 garlic cloves (, minced)
• 3 eggs
• 1 cup mung bean sprouts
• 1/2 pound shrimp (, peeled and deveined)
• 8 oz rice noodles ( or fettuccine pasta)
• reserved pasta water
• 3/4 cup roasted peanuts (chopped)

Préparation

1. 1

   In a small pan, combine tamarind paste (or lime juice if you don’t have tamarind paste) with fish sauce, honey, and rice vinegar over medium heat until honey gets really soft and all ingredients are mixed. Mix in red pepper flakes.

2. 2

   In a large skillet, heat 3 tablespoons of peanut oil over medium heat, add chopped green onions, garlic and cook for 2-3 minutes. Add eggs and scramble them until just done. Add shrimp and bean sprouts – continue cooking for 1-2 minutes, just until shrimp turns red.

3. 3

   In the mean time, cook pasta or noodles according to package instructions. Drain but do reserve a good amount of cooked pasta water.

4. 4

   Add drained noodles to the large skillet with eggs mixture, on low heat. Also add the sauce from step 1 and 1/4 cup of chopped toasted peanuts. Stir everything to combine well. Add a bit of cooked pasta water, if necessary, to make the sauce less thick and easier to coat the noodles.

5. 5

   To serve, place 1/4th of Pad Thai noodles on each plate. Top each serving with remaining chopped toasted peanuts.