Shrimp Pad Thai

Bring a large pot of salted water to a boil. Add the noodles, stir, and bring to a boil again. Cook 10 minutes or until the noodles are al dente. Drain and mix with a little oil so the pastas don’t stick together. Set aside.

In a small bowl, mix together the sauce fish, brown sugar, lime juice, and jalapeno pepper.

In a wok or large non-stick skillet, heat 45 ml (3 tablespoons) of oil and soften the shallots and garlic in it (about 3 minutes).

Add the noodles and edamames and let simmer until hot. Incorporate the shrimps and cook until they are pinkish.

Move the noodles and shrimps to one side of the pan. Add the remaining oil on the other side. Cook and stir the egg until golden – approximately 1 minute. Then, add the green onions and mix well. Incorporate the fish sauce mix and stir-fry until the noodles are evenly coated in sauce.

Split the pad thai into bowls. Garnish with peanuts, cilantro, and bean sprouts. Serve with lime wedges.