Ingredients:
– 100 grams of cocktail shrimp (frozen)
– 1 portion of wok noodles
– 1 ½ tablespoon (olive) oil (15 ml)
– 1 head of Shanghai bok choy
– 1 spring onion
– ½ red pepper
– 1 clove garlic (5 g)
– 50 grams of bean sprouts
– 2 tablespoons soy sauce (20 ml)
– 1 tablespoon of honey (20 g)
– ½ lime
- 1 egg
Preparation:
Thaw the shrimp according to the instructions on the package and pat them dry with paper towels.
Prepare the noodles according to the instructions on the package. Rinse with cold water and set aside.
Heat half the oil in a large frying pan or wok. Add the shrimp and fry for 2-3 minutes. Remove the shrimp from the pan and set aside.
Cut a slice from the bottom of the pak choi and loosen the leaves. Cut the bok choy leaves into strips and keep the green part aside. Cut the spring onion into rings and the red pepper into small cubes. Crush the garlic clove. Rinse the bean sprouts in a colander with cold water.
Make the sauce by stirring together the soy sauce, honey and lime juice in a small bowl.
Beat the egg in a bowl with a fork.
Heat the other half of the oil in the same wok. Fry the pepper and garlic for a minute. Then add the white part of the pak choi and fry for 2 minutes. Move the vegetables a little to one side and add the egg to the other side of the pan. Stir-fry until the egg is just set and then mix with the vegetables.
Then add the green leaves of the bok choy to the pan together with the noodles and the sauce. Mix well until all noodles are covered with the sauce. Heat for 2-3 minutes.
Finally, stir the bean sprouts, spring onion and shrimp into the pad Thai. Season with some salt and pepper to taste.
Serve the pad Thai in a deep plate.
– Kcal: 655
– Protein: 36g
– Carbohydrates: 65g
– Fat: 28g
– Dietary fiber: 6g
This recipe was made possible by FitChef
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