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.
Did you know that...
Leeks are full of antioxidants and great for fighting cholesterol and cancer.
See the productYou may also like
30
4
Budget
