The Pad Thai de Gambas is a traditional and very popular dish of Thailands kitchen. It is a rice noodles recipe accompanied by cooked prawns with fish sauce and other vegetables and condiments. The Noodles combine with a wide variety of ingredients and, in this recipe, they are the perfect basis for a very flavor preparation. Does Thai food seem to you? Prepare it at home following this step by easy step and discover how to make Pad Thai de Gambas to surprise your guests with a dish that will never fail between sea food lovers and Asian cuisine.
| 🚻 3 Diners | 🕘 1H 30m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to do Thai de Gambas: |
| 1 red pepper 1 sweet onion 2 pieces of carrot 1 tablespoon fish sauce 1 tablespoon tamar slope soups 1 slice of grated ginger 2 pieces of files 250 grams of rice noodles 6 pieces of gambón or gamba 3 branches of fresh coriander 3 eggs 1 handful of peanut peeled and chopped 1 cup of tophu tender |
| ADDITIONAL CHARACTERISTICS: Average cost, recommended for macrobiotics, |
Ingredients to do Thai de Gambas:
1. To start with this recipe of Pad Thai of prawns, moisturizes the noodles or noodles following the procedure indicated by the manufacturer. When they have reached their cooking point, cut it rinsed and cool them in cold water to prevent them from cooking. Reserve them.
2. Take one of the files and the shell, squeeze the juice. Mix with soy sauce, tamarind sauce, fish sauce and, if you like, ginger zest. Let the mixture stand while you continue with the recipe.
3. Remove the prawns of the prawns leaving the end of the tail; Pour a splash of olive oil and sauté slightly for a couple of minutes by wading the pan or wok. Take out the prawns and spend them for later.
4. Cut to small squares the tofu and sauté it another two minutes with a few drops of oil, stirring the wok often to brown a little on all sides. Once ready, depart and reserve for later.
5. finely pile onion, carrot and pepper. Prepare the wok or a wide pan so that each of the ingredients you will add below.
6. Pour a few drops of oil into the pan and saute the vegetables you cut finely. Have them over low heat for three minutes for the vegetable to be left. Skip and add the mixture of the juices and sauces that you prepared with the Lima.
7. Beat the eggs and add them to a corner of the wok so that they are set. Remove slightly without completely undoing.
8. drain the noodles and watch them in the wok together with the rest of the ingredients. Give a salt point and remove delicacy so that the pasta is not dishew and everything warms up evenly.
9. Pica The coriander not too fine and also the peanuts. Squeeze the rest of the lime that remains and add it along with the tofu to the wok. Remove so that everything is integrated and allowed for one or two more minutes. Now you just have to add the prawns!
10. Serve the Pad Thai from prawns to the table decorating it with little pieces of Lima. As you will see, this dish is very light and low in fat, so it is an excellent option for a different, very nutritious and satiating meal.
