Pad Thai special with three meats

Name: Pad Thai special with three meats
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 portions
Ingredients: 2 tablespoons tamarind paste; 3 tablespoons fish sauce; 2 tablespoons cane sugar; 220 g chicken breast; 200 g pork tenderloin; 180 g shrimp; 3 cloves garlic; 4 pcs spring onion; 150 g soy bean sprouts; 2 pcs eggs; 1 pc chilli peppers; peanut oil; salt; 300 g rice noodles; 60 g peanuts; 1 pc lime; chives; 1.5 l water

Jakub SýkoraStir-fryThai Cuisine x se líbilo

Pad thai does not have to stick to a single protein. These thai rice noodles bring together chicken, pork and shrimp in one pan, so the wok gives you three flavors at once. The rice noodles soak up a sweet and sour sauce of tamarind, fish sauce and cane sugar, the seared proteins stay juicy and garlic scents the whole dish. Crushed peanuts and a squeeze of lime add the final contrast. It is an honest all in one dish for the whole family.

Příprava: 15min

Vaření: 12min

CELKOVÝ ČAS: 27min

Step by step process

Sauce and prep

1
Make the pad thai special sauce first. In a bowl mix the tamarind paste, fish sauce and cane sugar until the sugar fully dissolves.
2
Cover the rice noodles with hot water and let them soften for about 8 minutes. Then drain and rinse them under cold water.
3
Slice the chicken breast and pork tenderloin against the grain into thin strips. Peel and pat the shrimp dry.
4
Finely chop the garlic and cut the spring onion into rings. Beat the eggs with a pinch of salt.
5
Coarsely chop the peanuts. Seed the chili and slice it finely.

Stir frying in the wok

6
Heat the wok with peanut oil. Pour in the beaten eggs and stir them into a loose scramble, then set it aside.
7
Add the garlic and the white part of the spring onion to the wok. Stir fry briefly until fragrant.
8
Add the pork tenderloin and chicken and stir fry for 3 minutes until the strips turn golden.
9
Toss in the shrimp last and stir fry them for just 2 minutes so they stay tender and juicy.
10
Add the drained rice noodles, pour in the prepared sauce and toss energetically over high heat until the noodles soak up all the sauce and start to glisten.
11
Stir in the bean sprouts, the green part of the spring onion and the reserved scramble. Warm everything through briefly.

Finishing and serving

12
Divide the noodles among bowls. Sprinkle with the roasted peanuts and chopped chives.
13
Add a lime wedge and fresh chili to each portion. Serve right away.