Pad Thai Kai (Pad Thai with Egg Ribbons)
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Ingredients
- 250 g flat rice noodles
- 4 eggs
- 120 g beansprouts
- 2 garlic cloves
- 2 tbsp tamarind paste
- 2 tbsp soy sauce
- 2 tbsp palm sugar
- 30 g roasted peanuts, roughly chopped
- 2 spring onions, sliced
Nutrition (per serving)
- Calories
- 418 kcal
- Protein
- 14.9 g
- Carbohydrate
- 63.8 g
- of which sugars
- 11.3 g
- Fat
- 9.8 g
- of which saturates
- 2.6 g
- Fibre
- 2.6 g
- Salt
- 1.50 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the rice noodles in warm water for 20 minutes, or according to the pack instructions, until pliable, then drain.
- 2
Mix the tamarind paste, soy sauce and palm sugar in a small bowl to make the sauce.
- 3
Crush the garlic and fry in a little oil in a wok over a high heat for 30 seconds until fragrant.
- 4
Beat the eggs and pour into the wok, letting them set into a thin sheet before breaking into ribbons.
- 5
Add the noodles and sauce, and toss for 2 minutes until the noodles have softened and absorbed the sauce.
- 6
Stir in most of the beansprouts and spring onions, then scatter with the roasted peanuts and remaining beansprouts to serve.
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