PAD THAI KNORR
Portions : 4 - Preparation : 15 minutes - Soaking : 30 minutes - Cooking : less than 10 minutes
Ingredients
- 1/2 package (250 g) rice noodles
- 30 ml (2 tablespoons) Knorr Taste of Thailand broth
- 30 ml (2 tbsp.) tomato paste
- 15 ml (1 tbsp.) brown sugar
- 1 lime, juice
- 250 ml (1 cup) water
- 30 ml (2 tbsp.) canola oil
- 250 ml (1 cup) carrot, julienned
- 250 ml (1 cup) snow peas, julienned
- 250 ml (1 cup) red bell pepper, julienned
- 3 garlic cloves, crushed
- 1 pinch dried chili pepper, crumbled
- 2 eggs, beaten
- Garnish
- 1/2 bunch fresh coriander, chopped
- 1/2 bunch Thai basil, chopped
- 45 ml (3 tbsp.) peanuts, chopped
- 1 lime, quartered
Preparation
- Soak noodles in a bowl of warm water for 30 minutes, then drain.
- In a bowl, combine the tomato paste, Knorr Taste of Thailand broth, brown sugar, lime juice and water, and set aside.
- In a hot wok or large frying pan, sauté the carrot, snow peas and bell pepper in a little oil.
- Add garlic and hot pepper to taste and cook for 2 to 3 minutes.
- Then add the beaten eggs, stir and cook for a further 1 minute.
- Add the noodles, the prepared sauce and, while stirring, leave to cook until the liquid has been absorbed.
- Just before serving, sprinkle the cilantro, Thai basil and peanuts over the top, to taste, and add a quarter of a lime per person.
