SHRIMP GINGER PAD THAI 💥🍜

-We cut all the vegetables; Separate the bimi into florets and the trunk. Cut the mushrooms into 4 quarters. Cut the cabbage into thin strips Drain the bean sprouts if they are canned, if they are fresh they can be put directly into the frying pan. -Put a saucepan with boiling water to cook the rice noodles and drain and set aside. -We begin by frying the onion with a drop of oil. -Then add the bean sprouts previously drained so that they lose the water. -When there is no more liquid in the pan, add the cabbage. -After 2 minutes, add the bimi. -Then add the mushrooms -After 2 minutes add the bimi -Then add the mushrooms -Add the noodles and shrimp and continue stirring but do not let the vegetables get soft (it is much better if it has little iron). -Finally we grate the fresh ginger with the help of a grater over the vegetables and noodles while still on the fire in the pan and we add soy sauce to taste, I threw 2 tablespoons,

-Stir a few times until the ginger and soy have blended and serve. -To enjoy and observe the aroma that leaves so rich in the kitchen. 🔥🔥