Buy all ingredients right below the recipe
Ingredients
- 50 g unsalted peanuts
- 400 g rice noodles
- 60 ml tamarind paste
- 50 g fried onion
- 500 g chicken breast fillet
- 1 bunch fresh coriander
- 125 g leek
- 20 g red chili pepper
- 120 g spring onion
- 300 g red onion
- 220 g lime
- 300 g carrot
- 4 pcs eggs
- 24 g granulated sugar
- 60 ml fish sauce
- 42 g garlic
- 42 g ginger
- 30 ml sunflower oil
- 60 ml light soy sauce
Steps
- 1Prepare a maximum of 2 servings at a time in a pan. If you feel the Pad Thai is not juicy enough, add one or two tablespoons of water. A wok pan will be needed for preparation. The total preparation time is 50 minutes.
- 2Soak the rice noodles in cold water for about 20 minutes.
- 3In hot oil, sauté the sliced chicken. Then push the chicken to the side of the pan and cook the beaten eggs in the middle. Once the eggs are cooked, mix them with the chicken, then add the sliced red onion and carrots cut into thin strips. Blend the garlic and ginger with a little oil until pureed, then add this to the pan as well.
- 4Stir in the pre-soaked noodles, then add all the seasonings at once (sugar, soy sauce, fish sauce, tamarind paste). Finally, fold in the sliced leek and spring onion. Garnish the finished Pad Thai noodles with coarsely crushed peanuts, fresh coriander, chili, and fried onions when serving. Serve with lime wedges.
