Chicken Pad Thai

Chicken Pad Thai

3.0 126 ratings

Prep. 10 min

Total 20 min

4 portions

Ingredients

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

Difficulty

easy

Nutrition per 1 portion

Protein 30.4 g

Calories 1968 kJ / 470 kcal

Fat 26.4 g

Carbohydrates 27.8 g

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