- Rice noodles 200 g
- Chicken fillet 200 g
- Shrimp 12 pcs.
- Romaine lettuce 1 pc.
- Vegetable oil 3 tbsp
- Garlic 3 tooth.
- 2 eggs
- Sprouted Beans 150 g
- Green onion 2 pcs.
- 1/2 chilli
- Salt a little pinch
- Fish sauce 4 tbsp
- Lime juice optional
- Brown sugar 2 tbsp
- Light soy sauce 5 tbsp
- Nuts (without salt) 4 tbsp. (not very finely chopped)
- Cilantro to taste
- Lime a few cloves
- Main ingredients Salad
- Serving 4 servings
- World CuisineAsian, Oriental
frying pan, spatula, plate, whisk
Step 1: cook the noodles.
Pour boiled water over rice noodles, cover and leave on 4 minutes.
Drain the hot water, rinse with cold water and let the noodles dry in a saucepan.
Step 2: prepare the rest of the ingredients.
Salt the egg lightly and beat in a bowl.
Chop the garlic into thin slices and pepper into small slices.
Cut the salad in half, and then crumble it into large squares.
Cut the feathers of the onion into medium pieces.
Cut the chicken into strips along the fibers.
Peel the shrimp, remove the gut.
Mix all the ingredients together to make the sauce.
Step 3: fry the egg pancake.
Heat a tablespoon of oil in a wok, pour beaten eggs into it and fry the egg pancake until cooked. Remove from heat and chop it coarsely.
Step 4: fry the shrimp and chicken.
Add more oil to the wok, heat and fry the chili and garlic in it for several seconds. Add chicken and shrimp then. And cook, stirring often, until the chicken and seafood change color.
Step 5: add rice noodles.
Add rice noodles and sauce. As well as bean sprouts (you can leave a little for serving), onions and lettuce. Fry for no more than a minute, making sure that the green onions do not touch the pan for a long time.
Add slices of egg pancake and mix.
Step 6: serve pad Thai with shrimp.
Spread the shrimp pad on the plates, garnish with chopped nuts, the remaining bean sprouts, cilantro and lime slices. Serve hot.
Enjoy your meal!