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
What to do
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.
Prepare the noodles according to the instructions on the packet.
Heat the wok oil in a wok and fry the Vivera chicken pieces brown on high heat. Add the paprika and carrot and wok for two minutes on high heat. Remove the kombu from the sauce and add the sauce to the vegetables. Add the noodles and stir-fry until everything is hot and covered in a layer of sauce. Finally, spoon in the bean sprouts.
Divide the Pad Thai between two bowls, sprinkle with the peanuts and coriander and add the lime wedges.
Plant Chicken Pieces
Heat oil in the pan. Fry at medium heat minimum 4 minutes and turn regularly.
Heat in a pre-heated oven for minimum 4 minutes at 225°C.