Receita Solta

Delicious Pad Thai: A Very Brazilian Classic Recipe

RS

Por

Master Receita Solta

Delicious Pad Thai: A Very Brazilian Classic Recipe
Prep Time20 min
Cook Time30 min
Servings4 servings
DifficultyEASY
Calories430 kcal

Resumo para quem tem pressa

"Classic Thai dish adapted to the Brazilian palate with translucent rice noodles, cleaned shrimp sautéed in garlic and onion, and scrambled eggs in hot oil. The sauce balanced between the sweetness of brown sugar, the salt of soy sauce, and the acidity of lemon gains texture with ground peanuts."

Delicious Pad Thai: A Very Brazilian Classic Recipe

O Que Você Precisa Saber

- Rice noodles should be cooked only until al dente and cooled immediately so they don't soften in the skillet. - The shrimp sauté quickly until they change to pink, preserving the softness and juiciness of the fibers. - The soy sauce, brown sugar, and lemon juice added gradually wrap the dough in a balanced and homogeneous way.

Ingredients

Main Course

  • 200g of rice noodles
  • 300g of cleaned shrimp
  • 2 tablespoons of soy sauce
  • 1 tablespoon of brown sugar
  • 2 tablespoons of lemon juice
  • 2 eggs
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • Ground peanuts to taste
  • Cebolinha picada a gosto
  • Oil for sautéing

Instructions

Main Course

1

Cook the rice noodles according to the package instructions until al dente and set aside.

2

In a large skillet, heat oil over medium heat and sauté the onion and garlic until translucent.

3

Add the clean shrimp to the skillet and cook until pink.

4

Push the shrimp to one side of the skillet and crack the eggs on the other side, scrambling them until cooked.

5

Add the cooked noodles to the skillet with the shrimp and eggs.

6

Pour the soy sauce, sugar, and lime juice over the noodles, mixing well.

7

Continue to cook for another 2–3 minutes, stirring constantly to combine flavors.

8

Remove from heat and add the chopped peanuts and green onions.

9

Mix well and serve hot, garnishing with extra peanuts and lime wedges.

Equipe sua Cozinha

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Chef Tips

- Salteie em fogo bem alto em frigideira grande ou panela wok para dourar os ingredientes sem formar poças de líquido no fundo. - Empurre os camarões para um lado da panela ao quebrar os ovos para que cozinhem em contato direto com a superfície quente. - Toste o amendoim moído em frigideira seca por dois minutos antes de finalizar para acentuar a crocância e os óleos aromáticos.

Variations

- Versão Vegetariana: utilize cubos firmes de tofu grelhado no lugar dos camarões e acrescente tiras finas de cenoura e brócolis. - Junte pimenta dedo-de-moça picada sem sementes ou pimenta calabresa em flocos no refogado para conferir picância oriental. - Adicione broto de feijão moyashi fresco no último minuto de fogo para proporcionar textura crocante à preparação.

Substitutions

- Fresh shrimp can be replaced by sautéed chicken breast strips or soft cubes of pork loin in garlic. - Traditional rice noodles like fettuccine can be replaced by oriental vermicelli or thin durum wheat spaghetti. - Brown sugar can be substituted with demerara sugar or cane molasses while maintaining the typical caramelized note.

How to Store

Store in the refrigerator in a closed container for up to two days. To heat while maintaining the integrity of the ingredients, sauté quickly in a hot skillet with a splash of water; avoid heating in the microwave.

Can You Freeze It?

Freezing the prepared dish is not recommended, as the rice noodles become brittle and the shrimp become stiff and fibrous. Consume the recipe fresh immediately after preparation.

What to Serve With

Serve with fresh lime wedges to squeeze on top, sriracha sweet chili sauce, a refreshing cucumber salad, and green tea.

Frequently Asked Questions

How to keep rice noodles from getting mushy when sautéing?

Cook the pasta until al dente, drain and rinse in cold water immediately to stop cooking, greasing with a drizzle of vegetable oil.

Can I use oriental fish sauce in the preparation?

Yes, if you have fish sauce (nam pla), swap a tablespoon of soy sauce for fish sauce to achieve the traditional Thai aroma.

What is the correct cooking point for shrimp in the pan?

The shrimp cooks in two to three minutes; remove or move away as soon as the meat turns pink and in a 'C' shape to avoid stiffness.

At what point should the ground peanuts be added?

Mix half of the peanuts into the pot right after turning it off and sprinkle the other half over the finished dish to ensure maximum crunch.

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