Another dish where 2 cultures meet. Thai, but made with Italian pasta (tagliatelle or linguine). A quick dish that can be on the table within 20 minutes.
It is very similar to the Pad Thai that is also here on the site, but is slightly different. However, just like with the Pad Thai, you can vary the vegetables.
Dish for 3 people.
Ingredients:
150 g uncooked tagliatelle or linguine (which is not gluten-free)
250 gr (cave) mushrooms
1 zucchini
3 cloves of garlic
2 eggs
1/2 tsp chili flakes
2 tbs brown sugar
1/3 cup soy sauce
1 1/2 tbs sriracha sauce
about 3 cm fresh ginger
Sesame oil
sunflower oil
3 stalks of spring onion
peanuts
Preparation:
Cook the tagliatelle as indicated on the package, drain and rinse lightly. Set aside.
Cut the zucchini lengthwise into quarters and then into pieces. Cut the (cave) mushrooms into quarters. Or if they are very large in pieces. Peel the garlic and chop it finely. Set aside for a moment.
Cut the spring onion into narrow rings and set aside. This is for garnish.
Lightly beat 2 eggs with the chili flakes.
Mix the sugar, soy sauce, sriracha and ginger together in a bowl.
Heat a pan on the stove and pour a little bit of sunflower oil into it.
Very quickly stir-fry the egg in this and pour the egg back into the bowl. Set aside for a moment.
Now pour a little sesame oil into the pan and fry the garlic, zucchini and (large) mushrooms. Let them fry thoroughly.
Reduce the heat slightly and now add the tagliatelle, egg and sauce. Mix everything together well and make sure everything is covered with the sauce.
Now you’re done and all you have to do is sprinkle the spring onion on top.
Serve with the peanuts on the side.
Enjoy your meal.
