Ramen Shrimp Pad Thai

This ramen shrimp pad thai is definitely better than any takeout. When you’re looking for something little more flavour, but still quick and super delicious, this is the solution.

Ingredients

Ingredients
Servings:
g
Ramen Noodles
tbsp
Soy Sauce
tbsp
Fish Sauce
tbsp
White Wine Vinegar
tbsp
Maple Syrup
g
Shrimps
tbsp
Sesame Oil
Garlic Clove
Eggs
g
Baby Spinach
Spring Onion
tbsp
Peanuts
Fresh Mint Leaves
Fresh Thai Basil
Calories
per serving
545
Carbs
49
Protein
57
Fat
12

Instructions

Preparing In The Kitchen
  1. In a small bowl, mix the soy sauce, fish sauce, vinegar and maple together.
  2. Cook the noodles according to package instructions.
  3. Wash the prawns and pat dry. Peel and mash the garlic. Heat the sesame oil in a wok. Fry the prawns and garlic for about 4-5 minutes, turning. Season with a pinch of pepper.
  4. Then fold in the ramen noodles and the sauce. Toss to combine. The noodles should start soaking up the sauce.
  5. Push everything to one side of the wok and beat the eggs into the open area. As soon as the eggs have set, mix with the rest. Add baby spinach and mix well.
  6. Serve noodles with the prawns and garnish with mint, Thai basil, spring onions, peanuts and chilli.

Preparing In The Kitchen
  1. In a small bowl, mix the soy sauce, fish sauce, vinegar and maple together.
  2. Cook the noodles according to package instructions.
  3. Wash the prawns and pat dry. Peel and mash the garlic. Heat the sesame oil in a wok. Fry the prawns and garlic for about 4-5 minutes, turning. Season with a pinch of pepper.
  4. Then fold in the ramen noodles and the sauce. Toss to combine. The noodles should start soaking up the sauce.
  5. Push everything to one side of the wok and beat the eggs into the open area. As soon as the eggs have set, mix with the rest. Add baby spinach and mix well.
  6. Serve noodles with the prawns and garnish with mint, Thai basil, spring onions, peanuts and chilli.

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