Pad Thai

4.8 6 ratings

Total time 35 mins

Pad Thai is a delicious fragrant dish of stir-fried rice noodles, originating from Thailand. This version contains chicken, peanuts with a tamarind, chilli and soy sauce - it has a spicy kick!

Ingredients

2 portion(s)

For the sauce:

2 tbsp

tamarind paste

4 tbsp

brown sugar

150 ml

hot water

2 tbsp

Kikkoman Naturally Brewed Soy Sauce

1 tsp

chilli flakes

For the rest:

 ½ bunch

of coriander leaves

spring onion, chopped

cloves of garlic, finely chopped

shallots, finely chopped

60 g

peanuts, roasted and roughly chopped

limes (juice and zest)

300 g

rice noodles

chicken breasts

2 tbsp

coconut oil

60 g

bean sprouts

eggs, beaten

Preparation

Step 1

For the sauce, put tamarind paste and sugar in a bowl. Pour hot water on top and season with Kikkoman soy sauce and chilli flakes

Step 2

Koriander waschen, trocknen und abzupfen. Frühlingslauch waschen, trocknen und fein schneiden. Knoblauch und Schalotten schälen und klein schneiden. Erdnüsse grob hacken. Limetten abreiben und auspressen.

Step 3

Soak rice noodles in a bowl of cold water for about 6 minutes, then pour hot water over them and let them steep for about 10 minutes.

Step 4

In the meantime, cut the chicken breast into small pieces and fry it in a pan with coconut oil.

Step 5

Add shallots, garlic and rice noodles and toss. Add bean sprouts and eggs and toss well again. Deglaze with the tamarind sauce and season to taste with the lime juice and zest.

Step 6

Pad Thai auf Teller verteilen. Mit Koriander und Frühlingslauch garnieren.

Recipe-ID: 957

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Featured product in this recipe

Kikkoman Naturally Brewed Soy Sauce

For the sauce, put tamarind paste and sugar in a bowl. Pour hot water on top and season with Kikkoman soy sauce and chilli flakes

Soak rice noodles in a bowl of cold water for about 6 minutes, then pour hot water over them and let them steep for about 10 minutes.

In the meantime, cut the chicken breast into small pieces and fry it in a pan with coconut oil.

Add shallots, garlic and rice noodles and toss. Add bean sprouts and eggs and toss well again. Deglaze with the tamarind sauce and season to taste with the lime juice and zest.

Pad Thai auf Teller verteilen. Mit Koriander und Frühlingslauch garnieren.

Let us know what you think

Click on the number of stars you want to give: the more the better!

Share with friends