Pad Thai with Soy Chicken
Thai Rice Noodles with Plant Based Chicken, Carrots and Bean Sprouts
Servings: 2
Adjust servings here:
Equipment
- wok pan
- bowl for noodles
Ingredients
- 150 grams rice noodles
- 180 grams plant-based soy chicken
- 1 onion small size
- 2 cloves garlic
- 1 carrot small size
- a handful bean sprouts
- 2 spring onion scallions
- ½ lime lime juice
- 2 eggs
- 2 tbsp vegetable oil
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 2 tbsp oyster sauce
- 2 tbsp peanuts or peanut butter
SERVE WITH
- chili flakes
- peanuts chopped
- lime coriander aka cilantro
Instructions
- Add the rice noodles to a bowl. Add hot water and let soak for 10 minutes.
- Chop the ingredients: slice the spring onions, dice the onions and grate or chop the garlic. Cut the lime and juice it. Slice the carrot into thin, long sticks (julienne). Chop the peanuts.
- Heat up a wok or frying pan on medium-high heat.
- Add the plant-based chicken to the wok and fry until golden brown. Add a lid to avoid splatter in your kitchen.
- Add the browned plant-based chicken to a bowl and set aside.
- Add a bit more oil to the pan.
- Add the onion, the spring onions and carrot and fry for a few minutes.
- Add garlic and fry for a few minutes.
- Slide the ingredients to the side of the pan. Add eggs to a bowl, beat the eggs and add to the wok. Scramble the eggs.
- Mix the eggs with the other ingredients and bring all ingredients back to the center of the pan. Add the chopped peanuts.
- Add soy sauce, fish sauce, oyster sauce and lime juice. Mix all ingredients.
- Discard the water from the noodles and add the noodles to the pan. Mix all ingredients. The noodles should be al dente, they will finish cooking in the last few minutes with the sauce and other ingredients.
- Add bean sprouts and mix all ingredients. Taste and adjust the flavour if needed by adding a bit more soy sauce or oyster sauce.
- Serve in a bowl. Optional: add chili flakes, coriander and a few chopped peanuts.