Phat Thai
easy
45 mins
45 mins
Ingredients
- 300 g Rice ribbon noodles
- 2 TEASPOONS Tamarin (tamarind)
- 150 g Mung bean sprouts
- 2 Garlic cloves
- 16 Shrimps (approx. 20 g each)
- 2 TABLESPOONS Sesame Oil
- 1 (approx. 180 g) Chicken filet
- 2 spring onions (approx. 30 g each)
- 2 red chillies
- 2 Eggs (size M)
- 1-2 TABLESPOONS Soy sauce
- 2 TABLESPOONS Fish sauce
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 40 g roasted peanut kernels
- 7-10 Tbsp Slices of lime and red basil
Directions
- 1
Pour hot water over the pasta and let it stand for about 25 minutes. Pour 5-6 tablespoons of boiling water over tamarin and crush it with a spoon. Wash the bean sprouts and let them drip off.
- 2
Meanwhile peel garlic and dice finely. Wash the prawns and dab them dry. Heat the oil in a coated pan. Roast the garlic in it until golden brown. Add the prawns and fry them for 2-3 minutes, turning them over.
- 3
Meanwhile wash the chicken filet, dab dry and cut into small pieces. Take out the prawns and garlic and put aside. Put the meat into the pan and fry it over a high heat for 3-4 minutes while turning.
- 4
In the meantime drain the pasta. Clean and wash spring onions and cut them diagonally into rings. Clean, wash and cut the chilli pepper into pieces. Whisk the eggs and put them in the pan with the noodles, chilli, spring onions and bean sprouts.
- 5
Stir-fry for about 5 minutes. Add prawns, dissolved tamarin, soy sauce and fish sauce and simmer briefly. Season to taste with salt, sugar and pepper. Arrange everything on preheated plates, sprinkle with peanuts and garnish with lime slices and basil.
Nutrition Facts
570 kcal
67 g
16 g
39 g
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