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Pad thai (Thailand)

Name: Pad thai (Thailand)
Total time: 30 min
Yield: serves 2
Ingredients: 150 g Rice noodles; 200 g Shrimp; 2 Egg; 30 g Peanuts; 1 Lemon; 2 tbsp Soy sauce; 2 gousses Garlic; 2 c. à s. Fish sauce; 1 c. à s. Sugar; 1 c. à s. Vinegar

Preparation time: 30 min
Servings: serves 2

Ingredients

serves 2

Rice noodles — to buy150 g
Shrimp — to buy200 g
Egg — to buy2
Peanuts — to buy30 g
Lemon — to buy1
Soy sauce — to buy2 tbsp
Garlic — to buy2 gousses
Fish sauce — to buy2 c. à s.
Sugar — to buy1 c. à s.
Vinegar — to buy1 c. à s.

Preparation

Soak the rice noodles in hot (not boiling) water for 20 to 30 minutes depending on thickness, until pliable but still firm: they'll finish cooking in the wok, so don't let them get too soft.
Make the sauce by mixing the fish sauce, soy sauce, sugar and vinegar in a bowl: taste it as is, it should already be balanced between salty, sweet and sour — this sauce is what gives pad thai its whole character, feel free to adjust it before cooking.
Heat a little oil in a wok or large pan over high heat, cook the minced garlic for a few seconds then add the shrimp and stir-fry for 2 minutes until they turn pink.
Push the shrimp to the side of the wok, crack the eggs into the free space and scramble them quickly with a spatula, then mix everything together.
Add the well-drained noodles and the prepared sauce, toss and stir-fry for 2-3 minutes over high heat, tossing the wok well, until the noodles have absorbed the sauce and are tender without being sticky.
Taste one last time and rebalance if needed: more lemon for acidity, more sugar if it's too spicy, more fish sauce if it needs salt.
Serve immediately with crushed peanuts and a lemon wedge to squeeze at the table.