Ingredients
- 200 g tofu
- 4 tbs peanut oil
- 1 red bell pepper
- 3 spring onions
- 1 clove of garlic
- 250 g rice noodles
- 4 eggs
- 4 tbs fish sauce
- 4 tbs soy sauce
- 2 unwaxed limes
- 1/2 bunch coriander
- 40 g salted peanuts
- 100 g mung bean sprouts
- salt, pepper
- chili flakes
Preparation
1. Dice the tofu and mix with peanut oil.
2. Clean and finely cut the bell pepper and spring onion. Peel and finely cut the garlic.
3. Add approx. 2 liters water to the tall pot and bring to a boil. Add the noodles, switch off the hob, and let the noodles stand for approx. 7 minutes.
4. Whisk the eggs, squeeze out the lime and stir in the juice with the soy sauce and fish sauce. Drain the noodles in a colander and rinse with cold water.
5. Wash the second lime in hot water, cut into wedges and serve on the side of the dish. Chop the coriander leaves and peanuts.
6. Heat the flat pot on highest level up to the roasting window, switch to low level and roast the tofu, vegetables and sprouts while constantly stirring.
7. Season with salt and pepper and stir in whisked eggs. As long as the egg mixture is still liquid, also stir in the noodles and the mixed sauce.
8. Plate the Pad Thai, sprinkle with coriander, peanuts and chili flakes, and serve with lime wedges.
Tip
- For the noodles, follow the instructions provided on the package. The cooking time can vary depending on the type.
This recipe has been tested and approved by AMC.
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