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Leeks
Shrimp and leek Pad Thai
Author:
Les Cultures de chez nous
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Preparation
20
Baking
10
Portions
2
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
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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Shrimp and leek Pad Thai
From
Dec 28
to
Jan 01
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
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