The recipe gives 4 servings. If you are allergic to eggs, you can just rule it out.
200 g rice noodles
3 tablespoons of neutral oil (canola, sunflower or cooking oil)
200 g of finely shredded cabbage
1 finely shredded carrot
1/2 fine shredded zucchini
1.5 dl pad thai sauce (scroll down for recipes on how to make your own but I usually buy ready in the store)
400 g vanilla shrimp (uncooked)
Accessories: chopped salt peanuts, fresh coriander and lime
Boil about 1 liter of water in a saucepan or kettle.
Place the noodles in a spacious saucepan and pour the warm water over the noodles. Just leave them in the water just until they start to soften, they lie for too long they will become just too soft and overcooked.
Roast or fry the shredded vegetables with constant stirring for about 1-2 minutes or until softened.
Make room in the pan for the egg. Whisk it lightly with a fork and pour it into the pan at the same time as you stir constantly so you get a creamy scrambled egg. Mix the egg mixture with the rest of the vegetables in the pan.
Lower to medium heat.
Cut the noodles roughly and add them to the pan along with the pad thai sauce. Stir until vegetables and noodles are evenly distributed in the pan.
Finally, put in the shrimp and stir until the shrimp have a nice color and are cooked.
Serve your pad thai with coarsely chopped peanuts, cilantro and lime to squeeze over.
Have a nice meal!
Making your own pad thai sauce is easy. All you have to do is mix the following ingredients in a bowl:
1.5 tbsp fish sauce
1 tbsp oyster sauce
2 tablespoons sweet chilli sauce
2 tbsp water
1 tablespoon rice vinegar
2 pressed garlic cloves
1 tbsp soy
pressed juice from 1 lime