Pad Thai

Ingredients for 4 people

  • 200 grams of rice noodles
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons soy sauce
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons sunflower oil
  • 2 tablespoons brown sugar
  • 1 cup of fresh soybean sprouts
  • 1 cup cilantro
  • 1/2 cup chopped peanuts
  • 1 teaspoon Asian chili paste
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 1/2 cup julienned carrots
  • 4 chicken breasts without bone and skin, cut into cubes
  • 12 large, peeled and deveined shrimp

In a small bowl, mix the soy sauce, olive oil, chili paste, lemon juice and brown sugar. Beat until smooth.

Wash and cut the chicken breast cubes. Mix with marinade and let the flavors get absorbed for 15 minutes.

Boil a large pot of boiling salted water, remove from heat and add the noodles. Let it stand about 10 minutes, or until soft. Then drain and rinse with cold water.

Heat a large wok over medium-high heat, and add the canola oil. When the oil is hot, add the garlic and ginger and cook until fragrant, about 1 minute. Add chicken, carrots, and shrimp. And saute until chicken and shrimp are golden brown and cooked through. Add the noodles and bean sprouts and toss to coat. Cook until heated through, about 2 minutes.

Serve your Pad Thai garnished with cilantro and chopped peanuts.

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