Pad Thai with Chicken Pieces

2
Persons
20
Minutes

Ingredients

For the sauce:

  • 1 piece of kombu (dried seaweed, you need this as a vegan replacement for fish sauce)
  • 4 tbsp hot water
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • Juice of ½ lime
  • 1 teaspoon miso paste

For the rest:

  • 125 grams wide rice noodles
  • 2 tbsp wok oil
  • 1 packet of Vivera chicken pieces
  • 2 coloured peppers, in strips
  • 200 g carrot, in fine strips
  • 3 spring onions, in thin rings
  • 100 g bean sprouts
  • 1 large handful of peanuts (unsalted)
  • 1 large handful of coriander, torn
  • ½ lime, cut into segments
Preparation
  1. Pour the hot water over the kombu and let it soak briefly. Add the soy sauce, brown sugar, lime juice and miso paste and stir well. Leave the piece of kombu as long as possible.
  2. Prepare the noodles according to the instructions on the packet.
  3. Heat the wok oil in a wok and fry the Vivera chicken pieces brown on high heat.
  4. Add the paprika and carrot and wok for two minutes on high heat.
  5. Remove the kombu from the sauce and add the sauce to the vegetables.
  6. Add the noodles and stir-fry until everything is hot and covered in a layer of sauce.
  7. Finally, spoon in the bean sprouts.
  8. Divide the Pad Thai between two bowls, sprinkle with the peanuts and coriander and add the lime wedges.

Enjoy your meal!

  • – Je maakt het met

    Plant-Based Chicken Pieces

    Usp Leaf
    High in protein
    Usp Leaf
    Source of fibre
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    Source of iron and vitamin b12
    Heat oil in a pan. Fry at medium heat for at least 4 minutes stirring regularly.
    Heat in a pre-heated air fryer for at least 3 minutes at 200°C.
    Heat in a pre-heated oven for at least 3 minutes at 225°C.
    Bekijk het product: Plant-Based Chicken Pieces

    View the product

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