Pad Thai – Fried Rice Noodles with Vegetables
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 500 g rice noodles
- 1 carrot (s)
- 200 g pak choi or Chinese cabbae or pointed cabbae
- 200 g bean sprouts
- 2 spring onion (s)
- 3 egg (s)
- 3 tablespoon sugar
- 3 tablespoon vinegar
- 4 tablespoon soy sauce
- 5 tablespoon oyster sauce
- 6 tablespoon Asian sauce (Pad Thai sauce, Asian shop)
- Oil for frying
Print Recipe
Pin Recipe Instructions
- Cook and strain the rice noodles according to the instructions on the packet. Cut the vegetables into fine strips.
- Whisk the eggs and place in the hot (as large as possible!) Pan with oil. Tear apart like normal scrambled eggs and turn over, but continue to fry / deep-fry until the mass or fat foams. Add the pasta, sprinkle with the sugar and deglaze with the vinegar and other sauces. When all the spices are well distributed, add the vegetables. As soon as the vegetables are well heated, they can be served.
- The noodles can also be eaten lukewarm and are therefore ideal for parties and buffets.
- The quantities given for the sauces are only intended to provide a rough guide, as they should be adapted to the respective taste. They are probably even kept very low, as I tend to season with a sense of proportion. In any case, it is a considerable amount for our German seasoning habit! I learned how to make it from a Thai friend and was amazed at the quantities, but it tastes delicious!
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