Chicken Pad Thai

Chicken Pad Thai

3.0 117 évaluation

Prép. 10min

Total 20min

4 portions

Ingrédients

rice noodles dried
200 g
water boiling
groundnut oil for soaking and frying
3 Tbsp
dry-roasted peanuts, unsalted
40 g
palm sugar
1 Tbsp
fish sauce
1 Tbsp
soy sauce
1 Tbsp
tamarind paste
2 Tbsp
water plus 2 Tbsp
150 g
chilli powder
½ tsp
carrots cut in pieces
80 g
shallots halved
60 g
60 g spring onions, cut in pieces (3 cm)
garlic cloves
2
chicken breasts cut in strips (1 cm)
200 g
firm tofu diced (1 cm)
200 g
fresh bean sprouts
200 g
medium eggs beaten
2
limes cut in wedges, for garnishing
2
dried chilli flakes for garnishing

Niveau

facile

Infos nut. par 1 portion

Protides 30.4 g

Calories 1968 kJ / 470 kcal

Lipides 26.4 g

Glucides 27.8 g

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Également présenté dans

Thai Kitchen 9 Recettes
Royaume-Uni et Irlande

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