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Shrimp and leek Pad Thai

Author: Les Cultures de chez nous
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Pad thaï aux crevettes et poireaux
Preparation 20
Baking 10
Portions 2
Freezing No
Ingredients
Preparation

Ingredients

  • 1 pack of 200 g of medium rice noodles
  • 10 shrimps, peeled and deveined
  • 2 garlic cloves
  • 1 small leek
  • 80 ml (1/3 cup) of snow peas
  • 1/2 red bell pepper
For the sauce:
  • 180 ml (3/4 cup) of chicken broth
  • 45 ml (3 tablespoons) of Hoisin sauce
  • 30 ml (2 tablespoons) of fish sauce
  • 30 ml (2 tablespoons) of lime juice
  • 30 ml (2 tablespoons) of soya sauce
  • 5 ml (1 teaspoon) of hot sauce such as Sriracha sauce or of your choice
  • 30 ml (2 tablespoons) of brown sugar
For the garnishing:
  • 60 ml (1/4 cup) of cashew nuts, crushed
  • 2 lime wedges
  • 125 ml (1/2 cup) of soybean sprouts
  • Cilantro, to taste
  • Salt and pepper, to taste
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Preparation

  • Soak the rice noodles 1 to 2 hours in advance.
  • Mince the garlic. Cut the leek in halves and mince it lengthwise. Cut the red bell pepper into julienne strips. Reserve the vegetables.
  • In a bowl, mix all the ingredients for the sauce.
  • In a deep pan or a wok, sauté de shrimps in vegetable oil for 2 to 3 minutes. Reserve.
  • Add vegetables to the deep pan or wok and sauté the vegetables for 2 to 3 minutes.
  • Drain the rice noodles and add them to the vegetables. Pour the sauce over.
  • Continue cooking for about 2 to 3 minutes. Add shrimps and adjust seasoning if needed.
  • Serve with soybean sprouts, lime, cilantro, and cashew nuts.

Chef's notes