Pad Thai with Cashews

Created on 2020-04-13
Last updated on 2020-05-16

Ingredients

300 g chicken
200 g bean sprouts
175 g carrot
150 g heart salad 150 g is approximately 1 head of heart salad.
90 g rice noodles dry
85 g cashew nuts
3 tbsp tamarind paste
3 tbsp brown sugar
3 tbsp plain cooking oil
3 cloves garlic
1 tsp chili paste or red thai cury paste
1 tbsp soy sauce
1 tbsp fish sauce
0.5 tbsp sesame oil

Scaling

Percent %
By ingredient

Directions

Active time 1 minutes | Passive time 1 minutes

  • 3 tbsp tamarind paste
  • 3 tbsp brown sugar
  • 1 tsp chili paste or red thai cury paste
  • 1 tbsp soy sauce
  • 1 tbsp fish sauce

Make sauce:

Mix the ingredients together and set aside. You can adjust the ratios to taste. If it is hard to combine you could add some water.

Active time 1 minutes | Passive time 10 minutes

  • 90 g rice noodles | dry

Boil Rice Noodles:

Start boiling the rice noodles while you fix other things. Once they are done you can just set them aside until you need them, it won't matter if they become cold.

Active time 3 minutes

  • 150 g heart salad | 150 g is approximately 1 head of heart salad.

Shred salad

Active time 5 minutes

  • 175 g carrot

Shred carrot:

Peel and cut the carrot into small strips, about a finger in length.

Active time 3 minutes

  • 3 cloves garlic

Finely chop garlic

Active time 2 minutes

  • 300 g chicken

Shred chicken

Active time 1 minutes

  • 3 tbsp plain cooking oil
  • 0.5 tbsp sesame oil

Fry carrot and garlic until fragrant

Active time 5 minutes

  • 200 g bean sprouts
  • 85 g cashew nuts

Add chicken and vegetables:

Add the chicken, salad, bean sprouts, and cashews. Fry until you are content with how well the chicken is done.

Active time 3 minutes

Add noodles and sauce:

Add the noodles and sauce, and fry for a couple of minutes.