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Pad Thai mit Garnelen, Sojasprossen und Erdnüssen in einer asiatischen Schale, daneben ein Glas neuseeländischer Sauvignon Blanc Cloudy Bay Marlborough

Pad Thai with Shrimp & Peanut Sauce

Classic Pad Thai with juicy shrimp, crisp bean sprouts, rice noodles, and a flavorful peanut sauce made with tamarind, fish sauce, and a hint of chili—it pairs perfectly with a Marlborough Sauvignon from New Zealand. Ready in under 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Cuisine Asian cuisine, Thai
Servings 2 people
Calories 620 kcal

Equipment

  • 1 Wok oder große beschichtete Pfanne
  • 1 Schneidebrett und Messer
  • 1 Große Schüssel zum Einweichen der Nudeln
  • 1 Kleine Schüssel zum Anrühren der Sauce
  • 1 Kochpinzette oder Holzlöffel

Ingredients
  

  • 200 g Rice noodles 5 mm wide
  • 300 g raw shrimp peeled and deveined
  • 2 tablespoon of neutral vegetable oil e.g., peanut oil
  • 3 spring onions cut into rings
  • 2 garlic cloves finely chopped
  • 100 g soybean sprouts
  • 2 Eggs
  • 50 g roasted unsalted peanuts, coarsely chopped
  • 1 fresh red chili pepper sliced into thin rings (optional)
  • Cilantro leaves and lime wedges for garnish

For the sauce:

  • 3 tablespoon of fish sauce
  • 2 tablespoon of tamarind concentrate
  • 1 tablespoon of palm sugar or brown sugar
  • 1 tablespoon of peanut butter creamy
  • 1 Teaspoon sesame oil

Instructions
 

PREPARATION:

  • Soak the rice noodles in a large bowl of lukewarm water for 20 minutes, until they are pliable but still firm to the bite, then drain them.
  • Mix all the ingredients for the sauce in a small bowl until smooth, then set aside.
  • Pat the shrimp dry and season with a pinch of salt and white pepper.

COOKING STEPS:

  • Heat the wok over high heat until it begins to smoke slightly. Add the oil and stir-fry the shrimp for 1–2 minutes until just cooked through. Remove and set aside.
  • In the same wok, sauté the garlic and the white parts of the scallions for 30 seconds, stirring constantly.
  • Add the drained pasta and toss it with the garlic oil for 2 minutes.
  • Pour the sauce over the pasta and toss everything well until the pasta is evenly coated.
  • Push the noodles to the edge of the wok, crack the eggs into the center, and let them set into fluffy scrambled eggs for 30–40 seconds, then toss them with the noodles.
  • Fold in the shrimp, bean sprouts, and half of the peanuts, then heat briefly.

SERVE:

  • Serve the pad thai in deep bowls or plates.
  • Garnish with the green spring onion rings, the remaining peanuts, chili peppers, and fresh cilantro leaves.
  • Arrange the lime wedges alongside and serve immediately.

BEILAGEN:

  • Steamed Pak Choi Hearts with Sesame Oil
  • Cucumber Salad with Rice Vinegar and Sesame Seeds
  • Jasmine rice

Nutrition

Calories: 620kcalCarbohydrates: 38gProtein: 62gFat: 22g
Keyword Pad Thai, Pad Thai with Shrimp, Peanut sauce, Rice noodles, Sauvignon Blanc Pad Thai, Thai recipe, Wine from New Zealand
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