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Pad Thai with Chicken from Thailand

Zutaten

  • 250 g rice noodles
  • 1 dl water
  • 40 g palm sugar or cane sugar
  • 3 tablespoons tamarine paste
  • 2 tablespoons fish sauce
  • sunflower oil for frying
  • 250 g sliced chicken meat
  • 1 shallot, roughly chopped
  • 150 g tofu, in strips (1 cm thick, 3 cm long)
  • 3 eggs, beaten
  • 150 g mung bean sprouts
  • 100 g peanuts unsalted, coarsely chopped
  • 10 small spring onions, of which only the green is in pieces of approx. 3 cm
  • 1 lime, quartered
  • Fish sauce, dried chili flakes and sugar to season

AND SO IT IS DONE

  1. Soak rice noodles in cold water for about 7 minutes, drain in a sieve.
  2. Pad-Thai-Sauce: In a pan, heat water and ingredients up to and including fish sauce until the sugar is dissolved. Season to taste - the pad thai sauce should taste sweet, sour and salty - and put aside.
  3. Pad Thai: : Heat 2 tablespoons of oil in a frying pan, fry the chicken meat over high heat, set aside.
  4. Heat 1 tablespoon of oil in the same frying pan, fry shallot in it over medium heat until translucent.
  5. Add the tofu and steam a little bit. Add rice noodles and two thirds of the pad thai sauce, mix well. Slide the noodle mixture together on one side of the pan, heat a little oil on the other side, allow the egg to set in it and break it up with a mixing ladle. Mix the scrambled eggs and noodle mixture well together.
  6. Stir half each of the sprouts, peanuts and spring onions into the mixture. Season to taste, if necessary, add pad thai sauce and fish sauce. Stir-fry until the spring onions are soft.
  7. Serve: Garnish each dish with 1 lime quarter, 2 tsp. peanuts, some spring onions and fresh sprouts. To season, place the remaining peanuts, a little fish sauce, chili flakes and sugar in small bowls and the remaining spring onions, sprouts and lime quarters on a plate.

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