Summary

Ingredients

How to make Pad Thai

1. Soak the dried rice noodles in warm water for 30 minutes or until the noodles are soft to the touch. When the noodles have softened, drain and set aside.
2. Heat a wok over high heat until it is smoking hot. Add 2 teaspoons of oil and quickly stir-fry the shrimp until they turn pink and are almost cooked through. Salt lightly with a sprinkling of sauce and remove them from the wok. Remove the shrimp.
3. Add the teaspoon of oil to the wok, add garlic, ginger, onion and sauté, then crack the eggs onto it and scramble lightly. When the eggs have set, cut into small chunks with the spatula and toss them in with the noodles.
4. Add the Pad Thai sauce. Stir well to evenly coat noodles. Toss in the bean sprouts. Sprinkle with the chopped peanuts and return the shrimp to the wok.
5. Stir and when the vegetables are partially wilted, transfer to a serving platter, or dish onto individual serving-size plates, and garnish with the remaining bean sprouts and chopped peanuts, the lime wedges, cilantro and green onions.