Thai Pad Thai

by Editorial Staff

Summary

Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Main Course
Cuisine European
Servings (Default: 2)

Ingredients

  • 100 g rice noodles, 3 mm wide
  • 100 g tofu
  • 100 g chicken
  • 4 clove garlic
  • 2 spring onion (s)
  • 100 g sprouts
  • 2 egg (s)
  • 2 tablespoon vegetable oil, neutral (e.g. sunflower oil)
  • 2 teaspoons sugar, brown
  • 4 teaspoons fish sauce
  • 6 teaspoons oyster sauce
  • 1 cup water
  • some peanuts, unsalted, roasted
  • some chilli flakes
  • 1 lime (s)
  • some turmeric
Thai Pad Thai
Thai Pad Thai

Instructions

  1. If you have been looking for the right Pad Thai recipe for a long time, you will hopefully find it here.
  2. In the original, fresh rice noodles are used because they are not available here, so soak the dry rice noodles in hot water for a few minutes.
  3. Rub the tofu with turmeric on 2 sides (in Thailand the tofu is already pickled in turmeric and can be bought that way, since I didn`t get it here, I improvised). Then cut the tofu into pieces.
  4. Cut the chicken fillet into very small pieces. Finely chop the garlic (do not press). Cut the spring onions into pieces about 2 cm long. Wash and drain the sprouts. Chop the peanuts and quarter the lime. The best thing to do is to put all the ingredients at hand on the stove, because now everything should go very quickly.
  5. Heat the oil in the wok. Fry the garlic briefly. Add the chicken and shortly afterwards the tofu. Fry for about 1 minute and move to one side. Add the eggs, add the fish sauce, sugar and oyster sauce and stir vigorously. Mix everything, add some water and the pasta. Finally add the sprouts and spring onions and cook for a few seconds. Serve immediately with the chopped peanuts and chilli flakes and a quarter of lime.

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