Chicken and peanut fried rice noodles
Pasta
Save recipe
To save recipes, you need a free MixBuch account.
Or use the MixBuch App:
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
Trial expired
You have used the two free save slots. Switch to Premium for unlimited recipes!
Get PremiumStarting at €1.49/month
Cook Time
45 min
Servings
8
Difficulty
Easy
Prep Time
30 Min
Description
This chicken fried rice noodle dish is a real taste trip to Asia! I love preparing this recipe, because it is both simple and full of flavors. The rice noodles, the tender chicken, the crunchy vegetables and the slightly spicy sauce go perfectly together. The peanuts bring an irresistible touch of crunchiness. It's a perfect dish for a quick weeknight dinner or to impress your guests at brunch. Feel free to adjust the amount of sweet chili sauce according to your preferences for a more or less spicy dish. A real delight!
Ingredients (15 ingredients)
-
500 g Boneless chicken breast
-
500 g Broad bean(s)
-
250 g Rice noodle
-
6 piece Green onion(s)
-
4 quartier Lime(s)
-
2 piece Pepper(s)
-
3 clove Garlic
-
2 piece Egg(s)
-
125 g Fresh coriander
-
125 g Unsalted peanut(s)
-
125 ml Sweet chili sauce
-
80 ml Nuoc mam sauce
-
3 c. à soupe Lime(s) juice
-
2 c. à soupe Peanut oil
-
1 c. à café Tabasco
Preparation (8 steps)
Preparing the rice noodles
Boil a large saucepan of water. Throw in the rice noodles (250 g) and remove the pan from the heat. Let stand 3 to 4 min until softened. Stir with a fork to separate well. Drain, rinse with cold water and set aside.
Preparing the sauce
In a bowl, mix the sweet chili sauce (125 ml), the nuoc mam sauce (80 ml), the lime juice (3 tbsp) and the Tabasco (1 tsp). Set aside.
Preparing the garlic and peppers
Put the garlic (3 cloves) in the bowl and finely chop 3 Sec./Stufe 7. Add the peppers (2) cut into strips and 4 Min./120°C/Stufe 1.
Cooking the poultry
Heat the peanut oil (1 tbsp) in a frying pan over high heat and cook the sliced boneless chicken breast (500 g) for 4 to 5 min, stirring, until golden brown. Set aside.
Cooking the eggs and vegetables
Reduce to medium heat. In a pan, add the lightly beaten eggs (2) and cook for 1 min, until firm. Add the broad beans (500 g), half of the finely chopped green onions (6) and half of the chopped fresh coriander (125 g). Then add the noodles and reserved peppers.
Mixing the ingredients
Continue cooking, continuing to mix for 1 Min./keine Temperatur/Stufe 1. Add the poultry and the reserved sauce mixture. Stir, gently lifting the noodles to coat them well.
Adding the peanuts
Add half of the coarsely chopped peanuts (125 g) and leave on the heat for another 1 Min./keine Temperatur/Stufe 1.
Service
Serve the pad thai sprinkled with the rest of the green onions, coriander and peanuts. Garnish with a lime wedge (4 wedges).
Finished cooking? Great! 🎉
Share your result with the community and download the MixBuch App!
More images
Created by
Julie Michel
1
Rezept
0
Kochbücher
Allergens
- Eggs
- Soy
- Peanuts
- Fish
ALL features in the app
Download the MixBuch App and save recipes offline – including MiaMix.
• Create your own recipes – from photo, URL or text
• Your favorites always with you – even offline
• Your own cookbooks & weekly plan on your phone
• Push notifications for new recipes & MiaMix updates
• MiaMix: AI cooking assistant with precise Thermomix® steps
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
Similar Recipes
Based on category & tags
