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shrimp pad thai

Serves: 4 Prep Time: 10 minutes

Ingredients

  • ¼ Cup Bertolli Delicato Extra Light Tasting Olive oil
  • 300g rice stick noodles
  • ½ cup chili garlic sauce
  • ¼ cup lime juice
  • 4 shallots, sliced
  • 1 sweet green pepper, sliced
  • 1 red pepper, sliced
  • 16 large shrimp, peeled and deveined
  • 1 egg, lightly beaten
  • 2 cups bean sprouts
  • 6 green onions, sliced
  • ½ cup fresh coriander, chopped
  • ½ cup  roasted peanuts, chopped

Preparation

  1. In large bowl, soak noodles in warm water until flexible, about 10-12 minutes; drain and place in large dry bowl. Set aside. Meanwhile, in small bowl, mix together chili garlic sauce, lime juice, ½ cup water; set aside.
  2. In a wok, pan heat 2 tbsp of the Bertolli Delicato Extra Light Tasting Olive oil over medium-high heat; stir-fry shallots and green and red peppers until softened, about 4 minutes. Add to noodles. Add remaining oil to wok; stir-fry shrimp until pink, about 2-3 minutes. Add the chili/lime mixture and bring to boil; reduce heat to medium. Stir in egg; cook, stirring, until sauce is thickened, about 1 minute.
  3. Add noodle mixture, bean sprouts, green onions and chopped coriander; toss and stir-fry until noodles are tender, about 3 minutes. Garnish with peanuts, coriander sprigs and lime wedges.

  • ¼ Cup Bertolli Delicato Extra Light Tasting Olive oil
  • 300g rice stick noodles
  • ½ cup chili garlic sauce
  • ¼ cup lime juice
  • 4 shallots, sliced
  • 1 sweet green pepper, sliced
  • 1 red pepper, sliced
  • 16 large shrimp, peeled and deveined
  • 1 egg, lightly beaten
  • 2 cups bean sprouts
  • 6 green onions, sliced
  • ½ cup fresh coriander, chopped
  • ½ cup  roasted peanuts, chopped
  1. In large bowl, soak noodles in warm water until flexible, about 10-12 minutes; drain and place in large dry bowl. Set aside. Meanwhile, in small bowl, mix together chili garlic sauce, lime juice, ½ cup water; set aside.
  2. In a wok, pan heat 2 tbsp of the Bertolli Delicato Extra Light Tasting Olive oil over medium-high heat; stir-fry shallots and green and red peppers until softened, about 4 minutes. Add to noodles. Add remaining oil to wok; stir-fry shrimp until pink, about 2-3 minutes. Add the chili/lime mixture and bring to boil; reduce heat to medium. Stir in egg; cook, stirring, until sauce is thickened, about 1 minute.
  3. Add noodle mixture, bean sprouts, green onions and chopped coriander; toss and stir-fry until noodles are tender, about 3 minutes. Garnish with peanuts, coriander sprigs and lime wedges.