INGREDIENTS
- – Hydrated rice fides 200 g.
- – Inexperienced onion 1 unit.
- – Prawns 10 items.
- – Clear shrimp 100 g.
- – Chopped cilantro 2 tbsp.
- – Japanese peanuts 2 tablespoons chopped.
- – Sal.
- – Chile.
- – Ají nomoto.
- – Lima.
- – Coriander a bouquet.
- Salsa pad thai:
- – Onion in brunoise 4 tbsp.
- – Ginger and garlic oil.
- – Hostra sauce 250 g.
- – Sesame oil 25 cc.
- – Sugar 200 g.
- – Soy sauce 150 cc.
- – Juice of half a lime.
- – Thai dried chili pepper.
Have you ever ever made a PAD THAI? It’s a stir-fry of rice noodles in a wok with greens and seafood accompanied by a tamarind and oyster sauce… A spectacular dish! And right here we depart you the step-by-step so you possibly can attempt it at house.
PROCEDURE:
1. For the sauce, cook dinner the onion together with the garlic and sesame oil till translucent, add the remainder of the substances, and cook dinner for about 10 minutes.
2. Peel the prawns, sauté them within the pan or wok with a bit of olive oil, when they’re prepared, take them out and put aside.
3. We add the inexperienced onion, the white half we cook dinner, we add the Thai sauce, the prawns and shrimp, we combine, we add the nomoto chili, chili and at last the hydrated rice noodles.
4. End them with a bit of cilantro, peanuts and lime zest.
