A dish where preparation is very important. Cutting and preparing everything because the preparation itself is super fast.
You can vary the vegetables according to what you like. So you certainly don’t have to stick to what I’ve used here. Look in your refrigerator to see what leftovers you have and which ones you think fit in this dish.
Dish for 4 people.
Ingredients:
4 cloves of garlic
4 eggs
150 g julienne carrots (or 1 large carrot cut into small pieces)
250 g mushrooms
150 g chopped white cabbage
4 stalks of spring onion
250 gr Pad Thai rice noodles
(Sunflower oil
For the sauce:
2 tsp tamarind paste
2 tbs oyster sauce
4 tbs soy sauce
2 tbs fish sauce
2 tbs palm sugar (gula dwaja)
A large tablespoon of peanut butter
Garnish:
Roasted teriyaki peanuts, finely chopped (regular ones can also be used, but I think these have more flavor)
Fried onions
Extra spring onion
Fresh coriander
Preparation:
As mentioned, cut everything in advance and have everything ready to use.
Prepare the pad Thai rice noodles as stated on the packaging.
Cut all vegetables into small pieces and the mushrooms into quarters.
Mix all the ingredients for the sauce in a bowl. Be sure to mix the peanut butter thoroughly.
Beat the eggs in a bowl.
Heat the oil in a wok. Squeeze the garlic over it and let it fry briefly. Be careful this doesn’t burn. Keep the oil moving.
Add the eggs, stir and fry until almost done. Pour the eggs back into the bowl and set aside.
Add new oil to the pan and fry all the vegetables over high heat for about 3 to 4 minutes. Remove the vegetables from the pan and set aside.
Add the cooked rice noodles to the pan and add the sauce. Let this stir-fry well so that the sauce is absorbed and partially evaporates.
Add the egg and vegetables and fry for a while so that everything is warm again and well mixed.
Divide among plates and garnish with the fried onions, peanuts, spring onion and coriander.
Serve with a slice of lime for people who might find it too spicy.
Enjoy your meal.
