Pad Thai

Craving a dish that comes together in just minutes, bursts with flavor, and instantly transports you to Thailand? Then Pad Thai is exactly what you’re looking for. This Thai classic combines soft rice noodles with the perfect balance of sweet, sour, and savory.

It’s also super easy to adapt to your own taste. Make it vegetarian by using tofu or tempeh and swapping the fish sauce, or go for shrimp instead of chicken.

Course Main

Cuisine Thai

Keyword chicken, rice noodles

Diet Gluten free

Prep Time 15

Cook Time 10

Total Time 25

Servings people

Calories 493

Author Simone

Ingredients

100 gr rice noodles
chives
100 gr bean sprouts
1 shallot chopped
2 cloves garlic
100 gr chicken sliced in thin strips
1 tbsp oil for cooking
2 eggs scrambled

Pad Thai sauce

2 tbsp tamarind paste
2 tbsp palm sugar
1 tsp fish sauce
2 tbsp lime juice

To serve

2 tbsp cashew nuts or peanuts
freshly ground pepper
1/2 lime

Metric - Us customary

Instructions

Cook the noodles, drain and set aside in cold water.
100 gr rice noodles
Chop the (Chinese)chives in 2 cm pieces. Set a few aside for the garnish. Wash the bean sprouts and save half to add at the end. Chop the shallots and garlic together.
chives, 100 gr bean sprouts, 1 shallot, 2 cloves garlic
Use a wok and heat it on high. Add oil and roast the cashew nuts. Remove from the wok. Add the shallots, garlic, and chicken and stir until golden.
100 gr chicken, 2 tbsp cashew nuts, 1 tbsp oil
Add the (drained) noodles to the wok. Quickly stir fry to prevent it sticking to the wok. Mix the sauce ingredients and add to the pan. Stir on high. If you see a lot of moisture, the wok is not hot enough. Turn the heat up in that case.
2 tbsp tamarind paste, 2 tbsp palm sugar, 1 tsp fish sauce, 2 tbsp lime juice
Make room for the eggs by placing the noodles on one end of the wok. Crack the egg and scramble it until almost cooked. Stir through the rest of the noodle dish.
2 eggs
Sprinkle with white pepper. Add bean sprouts and the chives. Stir again.
freshly ground pepper
Place in a bowl or on plates and sprinkle with fresh pepper and peanuts. Serve hot with a slice of lime, chives and the rest of the bean sprouts.
1/2 lime

Nutrition