200°C · 15-30 minAllergens
Gluten
Schaaldieren
Ei
VisKhao Pad Thai
Inspired by the famous Thai street food dish 'Pad Thai', today I’m making my own version: 'Khao Pad Thai'. This features plenty of crunchy vegetables, pieces of fried prawns, steamed Thai-style fish balls, peanuts, fragrant rice, and fresh Thai basil and coriander. You’ll finish the dish at home with a lightly spicy tamarind sauce.
Prawns, Fresh saltwater white fish fillet (cod, plaice, coley), carrot, broccoli, radish, bean sprouts, cucumber, spring onion, garlic, red chilli, lime juice, fresh coriander, Thai basil, peanuts, pasteurised free-range egg, basmati rice, brown rice, chilli sauce, tamarind, Thai red curry paste (contains prawns), fish sauce, fried onions (contains gluten), palm sugar, rice vinegar, pepper and salt, sunflower oil.
Allergens: ei, gluten, pinda, schaaldieren, vis.
Microwave
Heat the rice with vegetables and fish balls loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Mix with the tamarind sauce. Tip: you can also stir-fry the rice with vegetables in a hot wok with a bit of oil. Add the fish balls and tamarind sauce at the end.
Oven — 200°C, 15-30 minMarleen's choice
Preheat the rice with vegetables and fish balls covered with aluminium foil or an ovenproof dish for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Mix with the tamarind sauce. See reheating tips for microwave!