Pasta salad with Vietnamese style pork
by
108 recipes
Pad Thai to the chicken
ingredients
servings
4
Asian noodles
150 grams
Chicken breast
100 grams
Carrots
1 unit
Snow peas
80 grams
Eggs
2 unit
Soya beans sprouts
40 grams
Dried coriander
to taste
Peanuts
20 grams
Fish sauce
12 grams
Honey
1 spoon
Rice vinegar
1/2 spoon
Lime juice
1 spoon
Soy sauce
1 spoon
Chili powder
to taste
single courses from world
Pad Thai to the chicken
Pad Thai to the chicken
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
It's so good and it's great to share.
preparation
step 1
Pour the noodles into a heat-resistant bowl and cover them with boiling water. Leave them aside for 10 minutes and then separate them with the help of a fork. Drain and cool them under running water. Drain them well again and set them aside.
step 2
To prepare the sauce: in a bowl mix together the fish sauce, honey, rice vinegar, lime juice, soy sauce or tamari and chilli. Heat a wok or a large non-stick pan over medium-high heat.
step 3
Add the chicken and let it jump for 4-6 minutes or until it is golden and well-cooked, stirring frequently. Transfer it to a plate.
step 4
Heat the wok or the pan over medium-high heat. Add the snow peas and salt for a minute or until the vegetables are tender-crisp.
step 5
Push the vegetables on the sides in the pan to create a vacuum. Pour the egg in the middle and mix it briefly to scrape it for a minute or until it is almost cooked.
step 6
Add the vermicelli, chicken and sauce and cook for a minute or until everything is hot. Add the bean sprouts last and mix well. To serve, sprinkle the pad thai with coriander, peanuts and chili.
