Pad Thai
The nutritional values on this website are calculated automatically and therefore serve solely as an indication.
Ingredients · Servings 4
- 225 g rice noodles
- 300 g chicken fillet
- 3 eggs
- 1 ui
- 2 cloves of garlic
- 200 g bean sprouts
- 2 slow steps
- 30 g cashew nuts
- 10 g coriander
- Sunflower oil
- 3 tablespoons soy sauce
- Juice of 1 lime
- 1 tsp sambal (or more if you like it spicy)
- 2 tsp ginger syrup
- 2 tsp fish sauce
Method · 20 min
- Mix all the ingredients for the sauce together. Set aside.
- Soak the rice noodles in boiling water as indicated on the packaging. Drain and set aside.
- Start by making the scrambled eggs. Heat a splash of oil in the pan. Crack the eggs. Stir with a spatula from the outside inwards. As soon as they have set, remove them from the pan. Set aside.
- Peel and chop the onion and finely chop the garlic. Sauté this in a little olive oil.
- Cut the chicken fillets into pieces, add them to the onions, and fry until cooked through. Cut the spring onions into rings. Add these along with the bean sprouts and fry them together. Then add the Pad Thai sauce and the noodles and mix everything together.
- Put the egg back in the pan. Garnish the Pad Thai with chopped cashews and optionally some fresh coriander.
