Pad Thai with shrimp

• 200 grams of rice noodles
• 2 tablespoons sesame oil
• 200 grams of shrimp, peeled and cleaned
• 1 cup mixed vegetables (e.g. carrots, peppers, bean sprouts)
• 2 eggs, lightly beaten
• 3 tablespoons soy sauce
• 2 teaspoons sriracha sauce
• Juice of 1 lime
• 1 tablespoon honey or maple syrup
• 1 teaspoon peanut butter
• 2 cloves garlic, minced
• Spring onions, cut into rings
• 2 tablespoons THE SPICE CLUB Thai Spice Mix
• THE SPICE CLUB POKE or COCO & HAZEL for garnish
• salt and pepper to taste

Step 1: Cook the Rice Noodles

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

Step 2: Fry the Shrimp

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

Step 3: Stir-fry the Vegetables

Add another 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 set for a moment and then stir through the vegetables.

Step 5: Combine with Noodles

Add the cooked 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 of THE SPICE CLUB Thai Spice Mix. Stir well to mix everything and heat everything up.

Step 7: Add Shrimp

Add the shrimp back to the pan and stir until heated through.

Step 8: Taste and Adjust

Taste the Pad Thai and adjust the seasoning with additional 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 dash of THE SPICE CLUB POKE or COCO & HAZEL.