Pad Thai
1.0 Unit(s)
Eggs
30.0 grams
Roasted Peanuts
100.0 grams
Rice Noodles
15.0 grams
Red Onion
30.0 grams
Broccoli
40.0 grams
Bean Sprouts
5.0 grams
Spring Onions
6.0 grams
Garlic
60.0 grams
Pak choi
10.0 grams
Green Lime
25.0 ml
Pad Thai Sauce by Let's Cook
40.0 grams
Boneless Skinless Chicken Thighs
40.0 grams
Prawns
- Time : 25.0 mins |
- Calories: 793.0 kcal |
- Protein : 29.0 g |
- Fat : 21.0 g |
- Carb. : 133.0 g
Take the Chicken and Prawns out of the Fridge
Just before you start cooking let the chicken and prawns come up to room temperature. You can do this by taking them out of the fridge 15 - 20 minutes before you start cooking. This allows them to cook more evenly.
Soak the Noodles
Bring some water a boil and immediately turn off the heat and soak the noodles. Ensure that the noodles have at least 2 cm of water above them. Cover and let them soak for roughly 15 – 20 minutes or until you can pull them apart fairly easily.
Mise en Place
Prepare the vegetables as follows:
Chicken: Cut into bite size cubes
Prawns: de-vein
Pak choi : Split in half, rinse out in cold water to get rid of any loose dirt
Bean Sprouts: rinse them in cold water and dry them.
Spring Onions: cut them on a slant as finely as you can manage
Green Lime: save that for the end, some people like to squeeze lime on their Pad Thai and some do not
Garlic: mince
Red Onion: dice fine
Broccoli : cut into bite size florets.
Chicken: Cut into bite size cubes
Prawns: de-vein
Pak choi : Split in half, rinse out in cold water to get rid of any loose dirt
Bean Sprouts: rinse them in cold water and dry them.
Spring Onions: cut them on a slant as finely as you can manage
Green Lime: save that for the end, some people like to squeeze lime on their Pad Thai and some do not
Garlic: mince
Red Onion: dice fine
Broccoli : cut into bite size florets.
Stir Fry Pad Thai and Serve
Heat some oil in a pan or work and then start your stir fry in the following order:
1. Chicken : lightly season it before cooking. Let the chicken colour slightly before removing it and setting aside.
2. Then stir fry the garlic and onion. Add more oil if you think you need to.
3. Add the broccoli and stir fry for 3 minutes.
4. Add the prawns (slightly season them before stir frying). Like the chicken, let them colour slightly before removing it and setting aside.
5. Next goes the Pak Choi for a minute or two at the most.
6. Add the noodles to the pan with the pad thai sauce.
7. Add Chicken and Prawns to the noodles.
8. The bean sprouts or half the bean sprouts if you want to reserve some for the end.
Just before you serve the Pad thai, scramble the egg in the pan. Add to the stir fry.
Add the bean sprouts so that they remain crunchy. Sprinkle some crushed peanuts and the spring onion on top.
Serve with a wedge of lime.
1. Chicken : lightly season it before cooking. Let the chicken colour slightly before removing it and setting aside.
2. Then stir fry the garlic and onion. Add more oil if you think you need to.
3. Add the broccoli and stir fry for 3 minutes.
4. Add the prawns (slightly season them before stir frying). Like the chicken, let them colour slightly before removing it and setting aside.
5. Next goes the Pak Choi for a minute or two at the most.
6. Add the noodles to the pan with the pad thai sauce.
7. Add Chicken and Prawns to the noodles.
8. The bean sprouts or half the bean sprouts if you want to reserve some for the end.
Just before you serve the Pad thai, scramble the egg in the pan. Add to the stir fry.
Add the bean sprouts so that they remain crunchy. Sprinkle some crushed peanuts and the spring onion on top.
Serve with a wedge of lime.