Pad Thai with Shrimp

Ingredients

• 350 g rice noodles
• 2 shallots
• 2 Garlic cloves
• 2 red chili peppers
• 2 Spring Onions
• 1 stalk Celery
• 150 g soy sprouts
• 400 g shrimp (pre-cooked, peeled)
• 2 Organic Limes
• 2 Eggs
• 2 EL fish sauce
• 2 EL rapeseed oil
• 3 EL Pad Thai sauce
• Salt
• Pepper
• 1 EL peanuts (15 g)
• 0.5 handful herbs (e.g., coriander, Thai basil, mint)
• 1 EL sesame seeds (15 g)

Instructions

1. 1.

   Pour rice noodles with boiling water in a wok and let them soak according to package instructions for about 5 minutes over low heat; drain, rinse with cold water and set aside.

2. 2.

   Meanwhile peel and finely dice shallots and garlic. Wash, trim, and slice chili peppers, spring onions, and celery into thin rings or strips; set aside some green onion rings. Rinse soy sprouts and shrimp, pat shrimp dry. Squeeze one lime. Beat eggs with fish sauce and 2 EL lime juice.

3. 3.

   Heat rapeseed oil in the wok. Stir-fry vegetables and shrimp for about 3 minutes over high heat. Add rice noodles and beaten eggs, cooking everything for another 2 minutes while stirring. Season with Pad Thai sauce, salt, pepper, and lime juice.

4. 4.

   Chop peanuts. Juice the remaining lime hot, grate dry, and cut into wedges. Wash herbs, pat dry, and tear into small pieces as desired. Serve noodles in bowls, sprinkle with nuts and sesame seeds, and garnish with herbs, reserved green onion rings, and lime wedges.