15-minute shrimp pad thai
Ingredients
- 2 cups Nordic shrimp, thawed
- 300 grams rice noodles
- 1 carrot, peeled and thinly sliced
- 1 bunch scallions, thinly sliced
- 4 eggs
- 3 cloves garlic, minced
- 3 tablespoons olive oil
Sauce:
- 1/3 cup ketchup
- 1/2 cup brown sugar
- 1/2 cup soy sauce
- 2 tablespoons rice wine vinegar
- 1 teaspoon Sriracha
- 1 teaspoon fish sauce
Garnish:
- Fresh limes
- Red Thai chili peppers
- Crushed peanuts, for sprinkling
Directions
Sauce:
- Whisk to combine, set aside.
Pad thai:
- Soak the rice noodles in hot water until they soften. Drain then rinse with cold water, draining again. Set aside.
- In a large non-stick pan, heat the olive oil over medium heat. Add the eggs, and scramble. Then add the carrots and scallions, cooking for another minute or so.
- Add the noodles, followed by the sauce and the shrimp. Combine over medium heat for a minute or two, allowing to warm through. Transfer to a serving platter.
- Garnish with crushed peanuts, lime for squeezing, and additional chili peppers.
