Aziatisch
Pad Thai
Brasserie De Gouden Lepel
Ingredients
2 s
- 200 g flat rice noodles (5 mm), soaked in cold water 30 minutes
- 200 g raw prawns or chicken breast thinly sliced
- 2 eggs
- 2 tbsp vegetable oil
- 3 spring onions, sliced (whites and greens separated)
- 2 garlic cloves, minced
Sauce: 3 tbsp tamarind paste, 2 tbsp fish sauce, 1 tbsp oyster sauce, 2 tsp sugar
To serve: bean sprouts, 30 g roasted peanuts crushed, lime wedges, chilli flakes, fresh coriander
Preparation
- Mix all sauce ingredients; set aside.
- Heat wok over highest flame until smoking. Add 1 tbsp oil; stir-fry protein until just cooked. Push to one side.
- Add remaining oil. Fry garlic and spring onion whites for 30 seconds.
- Add drained noodles and sauce. Toss constantly for 2 minutes, adding 2-3 tbsp water if noodles seem dry.
- Push noodles to the side; crack eggs into pan. Scramble briefly, then fold into noodles before fully set.
- Toss everything together; remove from heat.
- Top with bean sprouts, peanuts, spring onion greens, and coriander. Serve with lime wedges and chilli flakes.