Pad Thai with Shrimp

I am Ana Dondua, co-founder and chef of Pepperboy restaurant. My passion is the cuisine and culture of Asian countries. Over the years, I’ve studied numerous recipes, cooking methods, and the unique qualities of national dishes. Every day, my team and I strive to enhance, refine, and introduce modern, exciting elements into the menu and dishes at Pepperboy. It brings me joy to see happy guests who share our love for Asian cuisine.

Preparation Time

0-30 min

Difficulty

Medium difficulty

CAL

500+ calories

Type of Food

Main dish

Goes with

Borjomi with citrus & ginger flavor

Ingredients

Portions :

Atria of dry rice

100 gram

Shrimp

100 gram

Cabbage

50 gram

Egg

1 piece

Tofu

30 gram

Green onion

30 gram

Mung bean sprouts

30 gram

Sauce

80 gram

Ground roasted peanuts

15 gram

red pepper flakes

5 gram

lyme

0.5 piece

Ingredients:

Soy sauce

25 gram

Sugar

25 gram

Tamarind paste or lime juice

25 gram

Grated garlic

5 gram

sriracha

5 gram

step

Soak rice noodles in cold water for 2 hours, then drain.
Select the shrimp. Slice the cabbage into thin strips.

step

Cut the green onions into julienne strips about 3–4 cm in length. Cut the tofu into 3–4 cm pieces.

step

Prepare the sauce: mix all sauce ingredients and simmer until the sugar fully dissolves.

step

Cooking the Pad Thai: drain the soaked rice noodles. Heat a wok on high and add 2 tbsp of oil.

step

Add shrimp and cook for 1 minute. Add eggs and scramble lightly until they cook into small strips. Add cabbage and stir-fry briefly, then add green onions and tofu.

Serve

Add noodles and pour in the prepared sauce. Stir-fry until noodles soften. Add sprouts and toss well. Transfer the Pad Thai to plates, then sprinkle with roasted peanuts, chili, and squeeze lime juice over the top. Enjoy!

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