Easy pad Thai
After a recipe from ELLE

Prep time: 20mn
Cook time: 15mn

Serves 4
  • 2 chicken breasts or 150g of cooked shrimps (or both!)
  • 2 shallots
  • 3 tbsp sunflower oil (or coconut oil)
  • 3 eggs
  • 1 slice of firm tofu
  • 400 g rice noodles (or rice vermicelli )
  • 100 g fresh bean sprouts
  • 4 green onions rods (or onions )
  • 2 tablespoons soy sauce
  • 2 tablespoons fish sauce sauce (Nem sauce)
  • 2 tablespoons brown sugar
  • 2 limes
  • fresh coriander leaves (or mint)
  • crushed peanuts
  • chili powder
Prepare the ingredients:
  1. Soak the rice noodles in warm water for 15 minutes.
  2. Meanwhile, cut the chicken breasts into strips then cubes. Pat the slice of tofu with paper towel to remove the excess water and cut into small cubes. Peel and chop the shallots. Chop green onions and stalks of coriander leaves. Beat 3 eggs into a bowl.
Prepare the sauce:
  1. In a bowl, mix 2 tablespoons soy sauce, 2 tablespoons fish sauce sauce, 2 tablespoons of brown sugar and the juice of one lime.
  1. Fry the diced tofu in 1 tablespoon of oil over high heat for 4 minutes until golden brown. Set aside.
  2. Put 2 tablespoons of oil in the frying pan and brown the shallots for 2 minutes before adding the chicken and/or shrimp. Cook medium heat for 3 minutes, until golden.
  3. Rise the heat to high and add the beaten eggs while constantly mixing. Once the eggs have just started to cook, add the drained rice noodles, bean sprouts, green onion stalks and tofu pieces. Sauté, turning everything constantly until the rice noodles are lightly coloured.
  4. Add the sauce and sauté for a further 1 minute to coat noodles.
  5. Serve sprinkled with chili powder, crushed peanuts, coriander (or mint) and a lime wedge on each plate.
Recipe by Anne-Sophie - Fashion Cooking at http://www.fashioncooking.fr/2016/10/pad-thai-facile/