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🍽️ Crispy Chicken Pad Thai

545 kcal · 30 min · 4 servings

Ingredients

• 250 g rice vermicelli
• salt
• 2 carrots
• 3 spring onions
• 150 g fresh broad beans (shelled)
• 200 g bean sprouts
• 2 cm fresh ginger
• 1 clove garlic
• 500 g chicken breast fillet (ready for cooking)
• 2 tbsp peanut oil (20 g each)
• 1 tbsp curry powder
• 2 tbsp light soy sauce (20 ml each)
• 0.5 untreated lime (juice)
• pepper (from the mill)
• 2 tbsp unpeeled, unsalted peanuts

Instructions

1. 1. Boil water in a pot and add salt. Cook the rice noodles in it until they are al dente. Drain the noodles and rinse them with cold water. Let the water drain off well.
2. 2. Peel the carrots. Cut them into very thin strips (julienne). Wash the spring onions. Dry them. Cut them into thin strips as well.
3. 3. Put the beans in a pot with boiling salted water. Cook them for 6 to 8 minutes. Rinse the mung bean sprouts with cold water. Let them drain well.
4. 4. Peel the ginger and the garlic. Chop both finely. Wash the meat. Pat it dry. Cut it into bite-sized cubes.
5. 5. Heat the oil in a wok. Fry the meat cubes all over until golden brown. Sprinkle curry powder over them. Remove the meat and set it aside.
6. 6. Add the vegetables, garlic, and ginger to the wok. Fry everything while tossing. Add the meat and noodles back into the wok.
7. 7. Season everything with soy sauce, lime juice, and pepper. Toss the pan well to mix everything. Finally, taste and adjust seasoning.
8. 8. Fill the pad Thai into bowls. Sprinkle it with chopped peanuts. Serve immediately.

Nutrition per serving

• kcal: 545
• Protein: 42 g · Fett/Fat: 12 g · Carbs: 65 g