Pad Thai

Pour enough water into a large pot so that the noodles are completely submerged and bring to a boil. Cook the noodles according to the instructions on the package.

Drain the excess liquid from the shrimp.

Rinse the kale, remove the tough stems from the kale and chop the leaves into smaller pieces. Peel and chop the carrot into thin strips. Peel and chop the garlic. Cut the lime in half and chop the chili pepper into small cubes.

Rinse the cooked noodles under cold water in a colander. Then put the noodles into a bowl and mix with a tablespoon of oil.

Heat a frying pan and add oil. Add the carrots to the pan. Fry for a few minutes, turning regularly.

Then add the garlic and kale to the pan. Continue frying for a while.

Move the vegetables to the side of the frying pan or to a separate plate. Crack the eggs into the center of the pan. Let the eggs set for a while, then break the structure and mix. When cooked, mix the eggs with the vegetables.

Add the cooked noodles, shrimp, and Pad Thai sauce to the pan and stir-fry for a few more minutes.

Crush the salted peanuts with a knife.

Finish the pad thai off with chopped peanuts, chili slices and lime juice.