Pad Thaï aux Crevettes Recette Facile et Rapide

Ingredients

• 160 g Rice Noodles (dry, break apart before cooking)
• 2 Tbsp Walnut Oil (adds nutty flavor; can substitute olive oil)
• 200 g Shrimp, peeled and cooked (pre‑cooked, pink when done)
• 1 medium Onion (thinly sliced)
• 1 tsp Fresh Ginger (finely grated)
• 1 clove Garlic (coarsely chopped)
• 2 Tbsp Soy Sauce (use gluten‑free tamari if needed)
• 1 pinch Salt (optional, adjust to taste)
• 1 pinch Black Pepper (freshly ground)
• 1 handful Coriander (Cilantro) (roughly chopped)
• 1 Tbsp Lime Juice (freshly squeezed)
• 1 Tbsp Peanut Butter (smooth, natural)
• 2 Tbsp Crushed Peanuts (for garnish, optional)

Instructions

1. Cook the Rice Noodles

   Bring a large pot of water to a rolling boil, add the rice noodles and cook for 4 minutes until just tender.

   Time: PT4M

   Temperature: boiling

2. Shock the Noodles

   Drain the noodles in a colander and immediately rinse under cold running water to stop cooking.

   Time: PT1M

3. Prepare the Peanut Sauce

   In a mixing bowl whisk together peanut butter, soy sauce and lime juice until smooth.

   Time: PT2M

4. Chop Aromatics

   Thinly slice the onion, coarsely chop the garlic and grate the ginger.

   Time: PT3M

5. Heat Oil

   Place the wok over high heat, add walnut oil and let it shimmer for about 30 seconds.

   Time: PT30S

   Temperature: high

6. Sauté Onion

   Add the sliced onion to the wok and stir‑fry for 2 minutes until it becomes translucent.

   Time: PT2M

   Temperature: high

7. Add Garlic and Ginger

   Add the chopped garlic and grated ginger, stir‑fry for 1 minute until fragrant.

   Time: PT1M

   Temperature: high

8. Heat the Shrimp

   Add the pre‑cooked shrimp, tossing for 2 minutes until they are heated through and pink.

   Time: PT2M

   Temperature: high

9. Combine Noodles and Sauce

   Add the drained noodles to the wok, pour the peanut sauce over them, and toss for 2 minutes until evenly coated.

   Time: PT2M

   Temperature: high

10. Finish with Herbs

    Stir in the chopped coriander and remove the wok from heat.

    Time: PT30S

11. Plate and Garnish

    Divide the noodles into serving bowls and sprinkle crushed peanuts on top.

    Time: PT1M

Nutrition Facts

Calories

260

Protein

12g

Carbohydrates

40g

Fat

12g

Fiber

2g

Ingredient Substitutions

• Instead of Rice Noodles: Flat rice vermicelli
• Instead of Walnut Oil: Olive oil, Peanut oil
• Instead of Shrimp, peeled and cooked: Chicken breast strips, Tofu cubes
• Instead of Onion: Shallots, Leeks
• Instead of Fresh Ginger: Ground ginger (¼ tsp)
• Instead of Garlic: Garlic powder (¼ tsp)
• Instead of Soy Sauce: Fish sauce, Nem sauce
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Coriander (Cilantro): Thai basil
• Instead of Lime Juice: Lemon juice
• Instead of Peanut Butter: Almond butter, Cashew butter
• Instead of Crushed Peanuts: Toasted sesame seeds

Equipment Needed

• Wok
• Wooden Spoon
• Large Pot
• Colander
• Cutting Board
• Chef's Knife
• Mixing Bowl
• Measuring Spoons

Critical Steps — Do Not Skip

• Cooking the rice noodles to al dente and shocking them with cold water to stop cooking.
• Emulsifying the peanut‑butter sauce to a smooth consistency.
• Stir‑frying the aromatics quickly over high heat without burning.
• Ensuring the pre‑cooked shrimp are only reheated, not overcooked.

Chef Tips from the Video

• Use walnut oil for authentic nutty flavor; if unavailable, extra‑virgin olive oil works well.
• Add a pinch of brown sugar to the sauce for a subtle sweet balance, if desired.
• For extra crunch, toast the crushed peanuts lightly in a dry pan before sprinkling.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently in a skillet with a splash of water.

Freezer: Not recommended; noodles become mushy after freezing.

Room temperature: Serve immediately; do not leave at room temperature for more than 1 hour.

Make-Ahead Tips

• Prepare the peanut sauce up to 24 hours in advance and store in the refrigerator.
• Chop onion, garlic and ginger ahead of time and keep them in a sealed container.
• Cook the noodles slightly al dente, rinse, and refrigerate; they will finish cooking in the wok.

Frequently Asked Questions