Shrimp Pad Thai

Name: Shrimp Pad Thai
Total time: 15 min
Yield: 400 g
Ingredients: Olive Oil 10 spoon; Fresh Egg 55 piece; Frozen Shrimp 100 g; Pulmuone Plant-Based Flat Soy Noodles 150 g; Minced Garlic 5 teaspoon; Water (Spring Water) 30 ml; Sun-Dried Chili Powder 5 g; Apple Vinegar 10 ml; Tabasco Sriracha Sauce 10 g; Oyster Sauce 10 g; Anchovy Fish Sauce 15 g

Cook 15 min Difficulty EASY 404 kcal

#Low Sugar #High Protein #Low Calorie

Image coming soon

Ingredients

Main ingredients

Olive Oil 1 spoon
Fresh Egg 1 piece
Frozen Shrimp 100 g
Pulmuone Plant-Based Flat Soy Noodles 150 g

Seasonings/Sauce

Minced Garlic 5 teaspoon
Water (Spring Water) 30 ml
Sun-Dried Chili Powder 5 g
Apple Vinegar 10 ml
Tabasco Sriracha Sauce 10 g
Oyster Sauce 10 g
Anchovy Fish Sauce 15 g

Nutrition summary

Carbohydrates 25.96 g 26%

Protein 34.19 g 34%

Fat 17.93 g 40%

Serving size 400g

Cooking steps

1

Clean and prepare the shrimp and vegetables thoroughly.
2

Soak the rice noodles in hot water.
3

Heat oil in a pan and stir-fry the shrimp.
4

Add vegetables and eggs, and stir-fry together.
5

Add the soaked rice noodles and pour over the sauce.
6

Mix everything together, stir-fry, and serve the finished Pad Thai on a plate.

Shrimp Pad Thai

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