Pad Thai with wok shrimp

Defrost the shrimp under a cold tap for about 10 min.
Allow the water to drip away and quickly dab them dry on a clean tea towel or kitchen roll. Put them in the refrigerator until you’re ready to use them.
Soak the noodles in lukewarm abundant water (about 1.5 litres) for about 45 min., they will still be slightly firm, which is right since they still have to be cooked in the pan.
Allow the noodles to drip properly in a sieve and store on a clean cloth. Peal the shallots, the clove of garlic and the ginger.
Cut the shallot into thin half rings and keep these apart.
Grate the ginger and garlic together with a fine rasp and keep this apart as well. Remove the outer leaves of the pointed cabbage if necessary, then cut about a quarter of the cabbage into fine strips (julienne), about the same thickness as the carrot julienne.
Blanch the green asparagus in boiling water for about 10 sec., so that they are al dente.
Repeat this process with the baby corn, but this time for 1 minute. Vertically cut the corn into halves.
Finely chop the chili pepper and the spring onions, coarsely chop the peanuts and strip the coriander of the leaves, keep all these ingredients apart to use them later.
Mix the tamarind paste, white pepper, fish sauce and oyster sauce (=Pad Thai sauce). Put a wok on high heat, with a generous splash of oil.
First, quickly stir-fry the shallot and julienne vegetables (carrot, cabbage, asparagus and corn) together with the garlic, ginger and chili pepper.

Then add the defrosted and dry shrimp and fry for a short time, quickly add the Pad Thai sauce, followed by the soaked noodles. Cook this mixture on high heat and crack 1 or 2 raw eggs into wok and let these cook, so that the sauce will attach itself beautifully to all the ingredients.
Cook for about 1 min and add flavour to the dish with some lime zest and juice.

Serve the Pad Thai in a dish or on individual plates and garnish with fresh coriander, spring onions, chopped peanuts and a lime slice.