Shrimp and leek pad Thai
20
10
2
No
Ingredients
- 1 pack of 200 g of medium rice noodles
- 10 shrimps, peeled and deveined
- 2 garlic cloves
- 1 small leek
- 75 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
Preparation
Side-by-side mode
- 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 the shrimps and adjust the seasoning if needed.
- Serve with soybean sprouts, lime, cilantro, and cashew nuts.
