Phad thai
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Prep time20 min
Cook time20 min
Total time40 min
DifficultyMedium
Servings4
A classic Thai noodle dish with crispy tofu, fresh vegetables, and a rich, well-balanced sauce.
Ingredients
Amounts for 4 servings
- 200 grice noodles
- 400 gtofu
- 4 pcsspring onion
- 1 pcsnapa cabbage
- 3 pcsgarlic
- 6 tbspoyster sauce(vegan)
- 2 tbspsoy sauce
- 4 tspsugar
- 4 tbsptamarind
- 2 pcslime
- 1 pcsbok choy
- 200 gbean sprouts
- 150 gpeanuts
Instructions
- 1Cook the rice noodles according to the instructions on the package. Drain and rinse with cold water. Set aside.
- 2Cut the tofu into small cubes and fry them in a pan with a little oil until golden brown and crispy. Remove from the pan and set aside.
- 3Finely chop the garlic and slice the green onion into rings. Cut the Chinese cabbage and bok choy into strips.
- 4Heat a wok or large pan with a little oil and sauté the garlic briefly until it becomes fragrant.
- 5Add the Chinese cabbage, bok choy, and bean sprouts, and stir-fry for a few minutes until they have wilted slightly.
- 6Add the cooked noodles and the fried tofu to the pan.
- 7Mix the oyster sauce, soy sauce, sugar, and tamarind to make a sauce. Add it to the pan and stir well so that everything is coated.
- 8Heat everything for a few more minutes until the sauce is well absorbed.
- 9Divide the Pad Thai among the plates and garnish with scallions, coarsely chopped peanuts, and lime wedges to squeeze over the dish.
- 10Serve immediately.
Nutrition
Per serving
- Calories706
- Protein31.2 g
- Carbohydrates77.9 g
- Fat26.8 g
- Fibre13.8 g
Estimated from the ingredients — not published by the source.
thais
Recipes and nutritional values are for inspiration only and are no substitute for professional dietary or medical advice. If you have allergies, always check the ingredient labels.
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