United Tastes of GreenPan: Pad Thai with shrimp
Thai restaurants around the world are judged by how good the Pad Thai is. Fascinating, because the popular stir-fried rice noodle dish probably isn't even Thai. It's full name, kway theow pad Thai, hints at its possible Chinese origins.
Native or not, we suggest you eat this spicy-sweet noodle dish like a real Thai. Thai culture treats eating alone as a bad luck gesture. All dishes are shared and enjoyed together - always. This recipe serves 4, so share the shrimp and spread the love!
Ingredients (serves 4)
- 300 g / 10.6 ozpeeled and cleaned shrimp
- 50 g / 1.8 oz unsalted peanuts, finely chopped
- 1 tbsp peanut oil
- 1 clove of garlic, minced
- 5 spring onions, sliced diagonally
- 60 ml/ ¼ cup / 2 fl oz sweet chilli sauce
- 400 g / 14.1 oz rice noodles, soaked for 2 minutes in warm water
- 2 heads pak choi, finely sliced
- 100 g / 3.5 ozbean 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.
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.
P.S. Why we recommend a wok? The steep sides make it easier to keep the noodles off the heat while cooking the pak choi and shrimp on the base.