Soak the rice noodles in water for about 10 minutes.
Cut the spring onions into pieces about 4 cm long and finely chop the garlic.
In a wok, sauté the garlic in hot oil. Sauté the shrimp in it until hot. Add Pad Thai sauce, noodles, soy sauce, sugar and a little bit of salt. Fry the whole thing for about 2 minutes until the noodles are soft.
Push to the side and now add the eggs on the other side, roast briefly and stir only after about 1 minute (you don’t want it to look like egg noodles). Stir into the noodles. Finally, add the soybean sprouts, green onion, and peanuts and stir-fry briefly.
For individual seasoning, add dried chili spice and lime juice as well as chopped peanuts and chopped garlic to the Pad Thai.
Preparation Tip:
Pad Thai can also be served with chicken, pork or tofu. Possibly refine with whole peanuts.
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