Pad thai is a beloved classic from the Thai restaurant, full of delicious flavors! Sweetness, heat, acidity, and saltiness in perfect balance.
Cooking pad thai at home with noodles, chicken, leeks, bean sprouts, carrot, and cabbage.
Ingredients 4 servings
- noodles
- 180 g rice noodles
- 2 tablespoons neutral oil
- 2 garlic cloves
- 100 g leeks
- 100 g of carrot
- 100 g of cabbage
- 350 g of chicken fillets
- 1 tablespoon vinegar (12%)
- 2 tbsp chicken fund
- 1 1/2 dl oyster sauce
- 2 tablespoons Chinese soy
- 1 tbsp Asian fish sauce
- 2 tablespoons powdered sugar
- 4 tablespoons neutral oil
- 2 large eggs
- 2 dl crushed unsalted peanuts
- 150 g fresh bean sprouts
How to prepare
- Noodles: Prepare the rice noodles according to the instructions on the package. Rinse in cold water and mix with oil so they do not stick together.
- Peel and finely chop the garlic. Rinse the leeks carefully. Peel the carrot. Shred leeks and carrot. Cut the cabbage into smaller pieces.
- Shred the chicken.
- Stir together vinegar, fondant, oyster sauce, soy, fish sauce, and sugar.
- Heat a wok pan with oil. Fry the garlic and chicken for about 3 minutes until the chicken is done. Crack the eggs and stir together with the noodles, leeks, carrot, cabbage and the sauce. Melt 4–5 minutes. Top with peanuts and bean sprouts.
Free of gluten, lactose and milk protein. Make egg free: exclude eggs. Replace chicken with tofu.
