Shrimp Pad Thai
  • 120g dry rice noodles
  • 500g shrimp, cleaned, deveined, and shells removed
  • 2 eggs, beaten
  • 2 tbsp oil
  • 2 cups bean sprouts
  • 1 large bell pepper, julienned
  • ¼ cup chives, cut into 1-inch long pieces
  • ¼ cup cilantro chopped
  • ¼ cup peanuts, chopped
  • lime wedges
  • red pepper flakes
  • fish sauce (optional)
  1. Soak dry noodles for about 10 minutes, drain and set aside.
  2. Heat oil in a wok and sauté shrimps until cooked.
  3. Add egg into the wok and let cook without stirring.
  4. Add the rice noodles and kanokwan pad Thai paste. Stir-fry until the ingredients are mixed well.
  5. Add bell pepper, bean sprouts, chives, and stir fry for a minute.
  6. Season with fish sauce if needed.
  7. Garnish with chopped cilantro, lime wedges, chopped peanuts, and red pepper flakes before serving.
Recipe by The Peach Kitchen at