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Pad Thai with lime

Pad Thai with lime, Prescriptions, Any category, Any kitchen, Main dishes, Thai food

Ingredients portion 2

Soba noodles 100g

Sesame seeds 2 teaspoons

Green onions 4 pieces

Vegetable oil 2 tablespoons

Garlic 2 cloves

Ginger root 1 piece

Soy sauce 2 tablespoons

Lime ½ piece

Choy pak salad 1 bundle

Chicken egg 1 piece

Cooking instructions 25 minutes

1 Boil water in a large saucepan. Stir in the vermicelli, bring to the boil and simmer for 4 minutes. Remove to a colander and rinse with boiling water.

2 Heat the cauldron. Toast the sesame seeds evenly in a dry frying pan, pour onto a plate and cool.

3 Pour oil into the casserole and grease the walls. Place the finely chopped onion, garlic, grated ginger root and fry for 20 seconds. Stir in the vermicelli, drizzle with soya sauce and lemon juice, stir-fry for 1 to 2 minutes.

4 Add the chopped bok choy and fry, stirring for about a minute. Whisk in the egg. Make a depression in the centre of the mixture and pour in the egg. Stir well, letting the egg set. Place the ready-made pad Thai on a serving plate and serve.

Spicy roasted peanuts with lime juice

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .