1 packet of oumph, frozen uncooked “the chunk” (300 g)
1 bunch of green onions
200 g lace bowl
1 carrot, large
3 eggs
250 g rice noodles, plate
1 tbsp rapeseed oil, + 1 tbsp + 3 tbsp
100 g bean sprouts
Pad thai sauce
2 garlic cloves
1 piece of ginger, (about 3 cm)
1 dl peanuts
0.5 dl of rapeseed oil
4 tablespoons of soy, light, preferably Thai
3 tablespoons water
3 tablespoons lime, pressed
2 tablespoons oyster sauce, choose vegetarian ‘oyster sauce’ made on shiitake mushrooms
1.5 tbsp Asian fish sauce, vegetarian
1 tbsp curry paste, red
2 teaspoons powdered sugar Accessories
1 pot of coriander
1 dl chopped peanuts
1 pc of lime
How to prepare
Pad thai sauce: Peel and slice the garlic and ginger and place in a mixing bowl with other ingredients. Mix smoothly with mixer rod.
Set oven to 100 °. Stir and shred lettuce and lemon curd. Peel and shred the carrot. Whisk the eggs.
Cook the noodles as directed on the package. Pour into strainer and cool in cold water. Mix the noodles with half of the dressing.
Fry the oumph in 1 tablespoon oil in a medium heat frying pan until it starts to get nice color, about 4 min. Add about 1/2 dl pad thai sauce and fry for about 2 minutes. Put in a long pan and set in the oven.
Fry the vegetables on high heat in 1 tablespoon oil. Add remaining marinade and fry for about 2 minutes. Put in the long pan in the oven.
Fry the noodles on the highest heat in 3 tablespoons oil for about 2 minutes. Stir in the eggs. Allow to stir with stirring until the eggs solidify. Pour over the plate and turn everything together. Serve with the accessories.
