Pad Thai with shrimp

• 200 gram rijstnoedels
• 2 el sesamolie
• 200 gram garnalen, gepeld
• 1 kopje gemengde groenten (bijv. wortelen, paprika, taugé)
• 2 eieren
• 3 el sojasaus
• 2 tl sriracha-saus
• 1 limoen
• 1 el honing of ahornsiroop
• 1 el pindakaas
• 2 teentjes knoflook
• 4 Lente-uitjes
• 4 tl The Spice Club Thai · BESTEL 🛍️
• The Spice Club Poke (optioneel, ter garnering) · BESTEL 🛍️
• The Spice Club Coco & Hazel (optioneel, ter garnering) · BESTEL 🛍️
• peper en zout naar smaak

Step 1: Cook the rice noodles

Cook the rice noodles according to the instructions on the package. Drain, mix with 1 teaspoon of sesame oil to prevent slices and set aside.

Step 2: Bake the shrimp

Heat 1 tablespoon sesame oil in a wok or large pan over medium heat. Add the minced garlic and cook for 30 seconds, or until fragrant. is.Voeg Add the shrimp and cook until pink and cooked through. Remove from the pan and set aside.

Step 3: Stir fry the vegetables

Add 1 tablespoon of sesame oil to the same pan. Add the mixed vegetables and stir-fry for 2-3 minutes until crispy.

Step 4: Add the eggs

Push the vegetables aside in the pan and add the beaten eggs. Let them solidify and then stir in the vegetables.

Step 5: Combine with noodles

Add the boiled rice noodles to the pan.

Step 6: Prepare the sauce

Pour the sauce over the noodles and vegetables. The sauce consists of soy sauce, sriracha sauce, juice of 1 lime, honey or maple syrup, peanut butter and 2 tablespoons The Spice Club Thai spice mix. Stir well to mix everything and heat it.

Step 7: Add shrimp

Add the shrimp to the pan again and stir until everything is heated well.

Step 8: Taste and adjust

Taste the path Thai and adjust the taste with extra sriracha, honey or soy sauce if necessary.

Step 9: Serve and garnish

Serve the Pad Thai warm, garnished with fresh lime wedges, spring onions and a touch of The Spice Club Poke of Coco & Hazel.