Khao Pad Thai

Inspired by the famous Thai street food dish 'Pad Thai', today I’m making my own version: 'Khao Pad Thai'. This includes 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 mildly spicy tamarind sauce.

Khao Pad Thai

Prawns [shellfish], Fresh saltwater whitefish fillet (cod, plaice, coleyfish), carrot, broccoli, radish, bean sprouts, cucumber, spring onion, red chilli, garlic, lime juice, fresh coriander, Thai basil, peanuts, pasteurised free-rangeegg, basmati rice, brown rice, fish sauce, chilli sauce, tamarind, Thai red curry paste, fried onions (contains gluten) [gluten], palm sugar, rice vinegar, pepper and salt, sunflower oil.

Allergens: ei, gluten, pinda, schaaldieren, vis.

MicrowaveMarleen's choice

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 some oil. Add the fish balls and tamarind sauce at the end.

Oven — 200°C, 15-30 min

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 microwave reheating tips!

Energy129,95 kcal

Fat3,43 g

of which saturated0,83 g

Carbohydrates16,17 g

Dietary fibre1,85 g

Protein7,21 g

Salt0,86 g

Average weight: 540 g