Vol-au-Vent de Pintade aux Champignons
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Pad Thaï
Pad Thaï
Ingrédients
- For 4 persons :
- 260 g thick rice vermicelli
- 20 g dried shrimp
- 12 fresh prawns
- 1 clove of garlic
- 2 shallots
- 55 g tamarind paste
- 30 g powdered sugar
- 4 cl Nuoc mam sauce
- 260 g bean sprouts
- 3 eggs
- 30 g peanuts
- 6 cl sunflower oil
- 1/2 lime
- 4 sprigs of Thai chives
- 4 teaspoons chilli powder
- 25 cl water
Présentation
- 1Soak the rice noodles in a large bowl of warm water for 1 hour to rehydrate.
- 2Then boil 20 ml of water and pour over the tamarind paste. Add the nuoc-mâm, the sugar and let it melt. Strain the mixture.
- 3Peel the garlic and shallots. Chop the shallots and garlic. Shell the prawns, cut off the backs and remove the shells. Cut the Thai chives into 2 cm long strips. Roast the peanuts in a pan without fat. When cool, chop them coarsely. Cut the lemon into 6 wedges. Set aside in a bowl.
- 4In a wok, heat the oil and fry the prawns for a few seconds, then remove them and set them aside. Add the garlic and shallots and sweat them. Then add the dried shrimp, drained rice noodles and tamarind paste. Stir quickly. Add 20 cl of water and cook for 1-2 minutes until the noodles become translucent and the liquid evaporates.
- 5Next, collect the rice noodles from the sides of the pot, then break up the eggs and mix well. Once they start to cook (like an omelette), mix again. Turn off the heat, add the shrimp, half the soybeans and Thai chives. Stir and serve immediately. Enjoy!
To sublimate the flavours of this Pad Thaï, there is nothing like our Domaine Lafond AOP Tavel. This organic wine is characterised by a very pure, soft pink colour. Over time, these fruity aromas evolve towards softer notes, with hints of spices and stone fruits. A perfect combination to underline the spices of the Pad Thai.
https://www.atelierdeschefs.fr/fr/recette/28524-pad-thai.php
