SHRIMP PAD THAI

1. Ingredients:

For the sauce:

• 2 tbsp. of fish sauce
• 1/2 tbsp. tamarind paste
• 1 tbsp. soy sauce
• 2 tbsp. brown sugar
• 100 ml of water

For the Noodles:

• 150 g of rice noodles

 For the stir-fry:

• 8 king prawns, shelled and cleaned
• 1 carrot, sliced into thin strips
• 1 egg, beaten
• 2-3 chives, diagonally sliced
• 1 zucchini, sliced into thin strips
• vegetable oil

To serve

• 2 tbsp. chopped peanuts
• 1/4 cup chopped cilantro
• 1 tsp. chili flakes or ground chili

2. Preparation:

1. In a small bowl mix the brown sugar, water, fish sauce, tamarind paste, and soy sauce. Stir until the sugar is dissolved.
2. Cook rice noodles for 4 to 5 minutes or according to package instructions. Transfer to a bowl with very cold water for a few minutes, drain the noodles and reserve.
3. In a wok, heat 1 tablespoon of vegetable oil until very hot. Add the shrimps and cook over high heat for about 2 minutes. Remove from the wok and reserve.
4. In the same wok, add another tablespoon of oil and sauté the carrots and zucchini for 3-4 minutes. Add the rice noodles, the prepared sauce and mix everything well.
5. Move the ingredients to one side of the wok and leave a space to add the beaten egg, let it set a bit and then mix it with the rest of the ingredients.
6. Add the chopped chives and prawns. Mix well and cook for a couple of minutes. Remove from the stove.
7. Add the chopped peanuts, chopped cilantro and sprinkle chili flakes to taste. If you want, you can add some lime juice too.
8. Enjoy this delicious Shrimp Pad Thai with Cono Sur Bicicleta Riesling!