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Pad Thai with chicken

Pad Thai with chicken

Name: Pad thai with chicken
Total time: 30 min
Ingredients: 200 g rice noodles (preferably wide); 2 eggs; 200 g chicken breast, sliced into thin strips (can also be prawns or tofu for a vegetarian version); 1 cup bean sprouts; 2 tablespoons olive oil; 1 onion, sliced into thin strips; 2 garlic cloves, chopped; BAM Asian Five Spice Blend; 1 red pepper, sliced into strips; 1 carrot, sliced into thin strips; 1 cup fresh coriander leaves, chopped; 1 sliced lime; 1 cup peanuts, unsalted and coarsely chopped; 3 tablespoons fish sauce; 2 tablespoons tamarind paste; 2 tablespoons sugar; 1 teaspoon BAM red paprika powder (or to taste)

(1)

Preparation time: 30 min
Difficulty:
Number of ingredients: 17

Pad Thai is a popular Thai dish known for its unique combination of flavours, rich herbs and enchanting aroma. Combining sweet, sour, salty and spicy, this dish is a real treat for all lovers of Asian cuisine.

Not only is it delicious, but it is also easy to prepare, making it the perfect choice for a quick lunch or dinner.

Pad Thai can be prepared with prawns, vegetables or tofu. The options are countless.

We have prepared a great recipe for you to treat yourself with this delicious and authentic Pad Thai with chicken right in the comfort of your own kitchen. Follow these steps and you will soon enjoy the authentic Thai taste.

BAM spices was created with the desire to offer you spice blends of the highest quality. From now on, your savoury and sweet dishes should smell of the subtle flavours of spices. Become a master of creating superb dishes!

Pad Thai with chicken

Preparation time: 30 min
Difficulty:
Number of ingredients: 17

Ingredients:

FOR PAD THAI:

200 g rice noodles (preferably wide)
2 eggs
200 g chicken breast, sliced into thin strips (can also be prawns or tofu for a vegetarian version)
1 cup bean sprouts
2 tablespoons olive oil
1 onion, sliced into thin strips
2 garlic cloves, chopped
BAM Asian Five Spice Blend
1 red pepper, sliced into strips
1 carrot, sliced into thin strips
1 cup fresh coriander leaves, chopped
1 sliced lime
1 cup peanuts, unsalted and coarsely chopped
3 tablespoons fish sauce
2 tablespoons tamarind paste
2 tablespoons sugar
1 teaspoon BAM red paprika powder (or to taste)

Instructions:

Preparation:

1. Step

Soak the rice noodles in warm water and leave to soften, then drain.

2. Step In a small bowl, mix the ingredients for the sauce: fish sauce, tamarind paste, sugar and red pepper powder. Stir well to dissolve the sugar completely.

3. Step Heat the olive oil in a large frying pan over a medium heat. Add the sliced chicken strips and cook until golden brown. If you are making a vegetarian version, add tofu or prawns. Add the chopped garlic, onion, bell pepper and carrot. Sauté for a few minutes until the vegetables are soft. Leave space on one side of the pan and whisk the eggs, then mix them with the rest of the ingredients in the pan.

4. Step Add the soaked rice noodles and the sauce you have prepared. Mix all the ingredients well and cook for a few more minutes to combine the flavours.

5. Step Finally, add the bean sprouts and coriander leaves and stir.

6. Step Serve hot, sprinkled with chopped peanuts and garnished with lime slices.

Order ingredients with a 10% discount:

Premium BAM baking products.

Asian Five Spice Blend, 60 g

4,90 €

Sweet paprika, 100 g

3,90 €

Discount on products used in the recipe - 10%:

-0,88 €

Total:

8,80 €7,92 €

-10%

About the author

Ana F.

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Reading time: 6 minutes

Pad Thai with chicken

Preparation time: 30 min

Difficulty: 3

Number of ingredients: 17

Ingredients:

FOR PAD THAI:

200 g rice noodles (preferably wide)
2 eggs
200 g chicken breast, sliced into thin strips (can also be prawns or tofu for a vegetarian version)
1 cup bean sprouts
2 tablespoons olive oil
1 onion, sliced into thin strips
2 garlic cloves, chopped
BAM Asian Five Spice Blend
1 red pepper, sliced into strips
1 carrot, sliced into thin strips
1 cup fresh coriander leaves, chopped
1 sliced lime
1 cup peanuts, unsalted and coarsely chopped
3 tablespoons fish sauce
2 tablespoons tamarind paste
2 tablespoons sugar
1 teaspoon BAM red paprika powder (or to taste)

Instructions:

Preparation:

	Soak the rice noodles in warm water and leave to soften, then drain.
	In a small bowl, mix the ingredients for the sauce: fish sauce, tamarind paste, sugar and red pepper powder. Stir well to dissolve the sugar completely.
	Heat the olive oil in a large frying pan over a medium heat. Add the sliced chicken strips and cook until golden brown. If you are making a vegetarian version, add tofu or prawns. Add the chopped garlic, onion, bell pepper and carrot. Sauté for a few minutes until the vegetables are soft. Leave space on one side of the pan and whisk the eggs, then mix them with the rest of the ingredients in the pan.
	Add the soaked rice noodles and the sauce you have prepared. Mix all the ingredients well and cook for a few more minutes to combine the flavours.
	Finally, add the bean sprouts and coriander leaves and stir.
	Serve hot, sprinkled with chopped peanuts and garnished with lime slices.

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