Chicken Pad Thai

Ingredients

• 250 g rice vermicelli noodles
• Salt
• 2 carrots
• 3 spring onions
• 150 g fresh thick beans (pitted)
• 200 g soy sprouts
• 2 cm fresh ginger
• 1 Garlic clove
• 500 g chicken breast fillet (prepped for cooking)
• 2 tbsp peanut oil (20 g each)
• 1 tbsp curry powder
• 2 tbsp light soy sauce (20 ml each)
• 0.5 untreated lime (juice)
• pepper (ground)
• 2 tbsp unroasted, unsalted peanuts

Instructions

1. 1.

   Cook the rice noodles in a pot of boiling salted water until al dente. Drain, rinse with cold water and let drain well. Peel the carrots and julienne them finely. Wash, trim and dry the spring onions, then slice into thin strips.

2. 2.

   Wash the beans and blanch them in a pot of boiling salted water for 6–8 minutes. Rinse the mung bean sprouts under cold water and drain well. Peel and finely chop the ginger and garlic. Wash the chicken, pat dry and cut into bite‑sized cubes.

3. 3.

   Heat the oil in a wok, brown the chicken cubes all over, then sprinkle with curry powder. Remove the chicken and set aside. Add the vegetables, garlic and ginger to the wok.

4. 4.

   Stir-fry while tossing, add the chicken and noodles, season everything with soy sauce, lime juice and pepper, toss again until well combined and taste for seasoning. Plate the Chicken Pad Thai in bowls and sprinkle with chopped peanuts before serving.