Pad Thai with tofu and chicken

Pad Thai with tofu and chicken

preparation

Soften the noodles in hot water for 5 minutes. Chop the chicken and the tofu into cubes. Chop up the young leeks and finely dice the garlic. Wash the bean sprouts and allow to drain. Roughly chop the peanuts and quarter the lime. Heat the oil in a large pan, sauté the garlic, add the chicken and tofu and continue to fry. Add the eggs, fish sauce, palm sugar and oyster sauce and stir well. Deglaze with water and add the noodles. Stir in the bean sprouts, peanuts and young leeks. Season with chilli flakes to taste and serve with a wedge of lime.

ingredients

• 200 g rice noodles
• 200 g chicken
• 200 g silken tofu
• 3 young leeks
• 2 garlic cloves
• 150 g bean sprouts
• 4 tbsp peanuts, unsalted
• 1 lime
• 2 tbsp vegetable oil
• 4 eggs
• 1 tbsp palm sugar
• 5 tbsp fish sauce
• 7 tbsp oyster sauce
• 1 cup of water
• Chilli flakes