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Do you fancy a plate of oriental pasta? Well, don't hesitate to try these delicious rice noodles, super light, gluten-free and with a different accompaniment. The pasta supports a wide variety of flavors and textures, as we can see in this recipe, where we have made an arrangement with prawns, peanuts, sauces and lemon juice. The mixture creates an aroma that will not leave you indifferent. The final touch of chili gives color and strength to the dish, but since it is very spicy, we can cancel it.
To know more dishes with noodles you can enter to know more recipes how the "noodles with chicken and curry", » noodles with cauliflower cream and anchovies » o “zucchini and prawn noodles”.
Pad Thai style rice noodles
- Alicia tomero
- Rations: 2
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 150 g of rice noodles
- 80 g of raw prawns
- 60 g canned bean sprouts
- 2 tablespoons sugar
- 2 tablespoons fish sauce or Teriyaki sauce
- 2 tablespoons of rice vinegar
- 2 spring onion stems
- The juice of half a lemon
- 1 egg
- 70 g peanuts
- Sunflower oil
Preparation
Boil the noodles in a pot with water. Read the manufacturer's instructions, since in some noodles it is not necessary to add salt. In my case you just have to cook them 2 to 3 minutes. When we have them ready we put them to drain.
In a glass add the 2 tablespoons of sugar, the 2 tablespoons of Fish sauce and the 2 tablespoons of rice vinegar. Shake and mix well with a spoon.
In a frying pan add a splash of sunflower oil. We add the 80 g of raw prawns and let them fry.
Without removing the heat, but over medium heat, add the noodles and add the sauce mixture. We remove.
We add the egg and stir until set.
Add the bean sprouts, the cut spring onion stems and stir slowly until incorporated.
We cut into pieces peanuts and we add it. we take the Half lemon and we squeeze it to release the juice. Stir slowly to mix well.
Finally we cut some chili in pieces and we put it on top.
