Ingredients
Pad Thai noodles (rice noodles)
Tofu/ Chicken breast or prawns
Medium head of onion
2 articles garlic
1 small ginger
2 tablespoons oil (olive, sesame, or peanut)
Salt, pepper
1 medium carrot
1 piece Pak Choi (Tatsoi)
3 spring onions
Mung bean sprouts
2 eggs
3 tablespoons unsalted roasted hazelnuts
Half a lime
For sauce
3 teaspoons fish sauce
2 teaspoons Tamarind sauce (or 1 teaspoon Tamarind concentrate)
2 teaspoons cane sugar (can be crystal, coconut or other alternative)
1-2 teaspoons Thai chili sauce (optional)
½ dl water
Preparation
The pasta should be soaked in warm water for 10-15 minutes and then cooked according to the instructions on the packaging. Store in cold water until needed.
Mix the sauce ingredients well in a bowl.
Heat the oil in a wok or similar pan. Add the diced tofu/chicken or prawns. When cooked through, add the chopped onion, ginger and garlic. Fry for a while, then add the thinly sliced carrots, the Pak Choi and the spring onions. Then add the pasta and sauce. Stir fry together for 2-3 minutes. Then slide the contents of the wok to one side and crack 2 eggs on the other side. Quickly mix the two eggs together as if you were making scrambled eggs, fry for a few seconds, then mix the whole contents of the wok. Finally add the bean sprouts and chopped hazelnuts. Toss and your dish is ready.
Serve with chopped spring onions, bean sprouts and chopped hazelnuts. Place half a lime on the side to help bring out the flavours of your dish.
We wish you a good appetite!
You can also get the ingredients here
Földimogyoró olaj 1 Liter
