Spaghetti "Pad Thai" with fried egg
very easy
25 mins
25 mins
Ingredients
- 200 g Broccolini or broccoli
- 7-10 Tbsp salt, brown sugar, chili flakes
- 5 Mini-Pak-Choi
- 2 Garlic cloves
- 2 Shallots
- 1/2 bunch Spring onions
- 2 TABLESPOONS salted roasted peanuts
- 350 g Spaghetti
- 3 TABLESPOONS Peanut cream
- 6 TABLESPOONS Soy sauce
- 2 TABLESPOONS Sriracha (chili sauce)
- 1 Lime
- 1 TABLESPOON Oil
- 2 TABLESPOONS Sesame Oil
- 4 Eggs (Gr. M)
Directions
- 1
Clean and wash the broccolini and possibly cut them smaller or into florets. Cook in boiling salted water for about 2 minutes. Drain and rinse with cold water.
- 2
Bring 3-4 l salted water (1 teaspoon salt per litre) to the boil. Clean, wash and cut Pak Choi into coarse pieces. Peel garlic and chop finely. Peel, halve and finely chop the shallots. Clean and wash spring onions and cut them into large pieces. Chop peanuts roughly.
- 3
Cook the pasta in boiling salted water according to the instructions on the packet. Mix peanut cream, 3 tbsp. soy sauce, Sriracha, lime juice and approx. 200 ml noodle boiling water in a high mixing bowl with a hand blender. Season to taste with salt and brown sugar.
- 4
Heat sesame oil in a large frying pan. Sauté the garlic and shallots briefly. Add the pak choi, spring onions and broccolini and fry over medium heat for 3-4 minutes while stirring. Add 3 tbsp. soy sauce.
- 5
Heat the rest of the oil in another coated pan. Fry the eggs in it for 3-4 minutes until they become fried eggs.
- 6
Drain the pasta, mix immediately with vegetables and peanut sauce and serve. Place the fried eggs on top, sprinkle with chili flakes and peanuts.
Nutrition Facts
630 kcal
71 g
23 g
30 g
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