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Pad Thai

for 4 persons

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Vegetarians can replace the chicken with some more tofu and the fish and oyster sauce with soy sauce.

  • 200 g rice noodles
  • hot water to soak noodles
  • 200g tofu
  • 200g chicken
  • 8 garlic cloves
  • 4 spring onions
  • 200g bean sprouts
  • 4 eggs
  • 4 tbsp vegetable oil (sunflower or coconut oil)
  • 4 tsp brown sugar (cane or coconut sugar)
  • 8 tsp fish sauce
  • 12 tsp oyster sauce
  • 2 cups water
  • peanuts, roasted and unsalted
  • chili flakes
  • 1 lime
  • turmeric

Remember products:

  • COCK rice noodles
  • MORINAGA tofu
  • BIOASIA coconut oil
  • BIOASIA coconut sugar
  • EXOTIC FOOD fish sauce
  • LEE KUM KEE oyster sauce
  • LEE KUM KEE soy sauce
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    Preparation time: approx. 20 minutes

  1. Let the rice noodles soak in hot water. Then decant the water and set the noodles aside.

  2. Rub/cover the tofu with turmeric and then cut it into pieces.

  3. Cut the chicken meat into small pieces and chop the garlic. Cut the spring onions into approx. 2cm pieces and wash and drain the sprouts. Chop the peanuts and cut limes into quarters. Best is to put then all ingredients within reach, as from now on everything should happen quite quickly.

  4. Heat the oil in a wok. Sear the garlic shortly and add the chicken and then the tofu. Fry for about 1 minute and move it to the side of the wok. Add eggs, fish sauce, sugar and oyster sauce and stir thoroughly.
  5. Mix everything and add some water and the noodles. Add sprouts and spring onion and let cook for a short time. Serve immediately with chopped peanuts, chili flakes and a quarter of lime.
Preparation Pad Thai