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🍽️ Thai Airfryer Stir-Fried Noodles (Pad Thai)

350 kcal · 30 min · 2 servings

Thai Airfryer Stir-Fried Noodles (Pad Thai) Cook this in the MyFoody app →

Ingredients

Instructions

  1. 1. Fill a bowl with lukewarm water and add the 200 g rice noodles.
  2. 2. Soak the noodles for 10 minutes, until they are flexible but still firm to the bite.
  3. 3. Drain the water and pat the noodles dry with a kitchen towel.
  4. 4. Cut the 200 g chicken breast fillet into roughly 2 cm cubes of equal size.
  5. 5. Peel the 1 carrot and cut it into thin, fine sticks (julienne).
  6. 6. Dice the 1 onion and mince the 2 garlic cloves.
  7. 7. Cut the 100 g sugar snap peas into diagonal, thin strips.
  8. 8. Lightly beat the 2 eggs in a small bowl and season them with a little salt.
  9. 9. Preheat the air fryer to 180 °C until it beeps.
  10. 10. Fry the eggs in a non-stick pan without any fat over medium heat.
  11. 11. Cut the cooked eggs into coarse strips and place them on a plate.
  12. 12. Put the chicken, onion, garlic, carrot and sugar snap peas into the air fryer basket.
  13. 13. Mix the 2 tablespoons Pad Thai paste, 2 tablespoons soy sauce and 1 tablespoon sugar.
  14. 14. Pour the sauce over the vegetables and chicken in the basket and shake well.
  15. 15. Cook the mixture in the air fryer at 180 °C for 10 minutes, turning after 5 minutes, until golden brown.
  16. 16. Fold in the warm noodles with the vegetables and mix everything well.
  17. 17. Garnish with the eggs, serve immediately and check the seasoning.

Nutrition per serving