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Pad Thaï with coriander and basil
Quick and easy recipe
Ingredients - for 4 people
- 300g rice vermicelli
- 50g peanuts
- 300g bean sprouts
- 1 lime
- a few cherry tomatoes
- a few Thai basil leaves
- a few coriander leaves
- 3 tbsp nuoc mam sauce
- 4 eggs
- 3 tbsp sunflower oil
- 3 tbsp sugar
- a little chilli pepper for the brave
- salt and pepper.
Preparation
- Bring some salted water to the boil in a saucepan and immerse the vermicelli in it over a low heat for 6 to 8 minutes, until tender. Drain.
- Chop the chives.
- Roast the peanuts for a few minutes over a high heat in a non-stick frying pan without fat.
- Squeeze the lime. Wash and halve the cherry tomatoes (optional). Rinse the beansprouts in a sieve.
- Mix the nuoc mam sauce with the sugar and lime juice in a bowl, then add the vermicelli, peanuts, chopped basil, cherry tomatoes, bean sprouts and pepper. Mix again.
- Heat the oil in a wok and crack in the eggs. Stir while they cook. As soon as they start to cook, add the ingredients from the bowl and stir for a few minutes over high heat to heat through. Adjust the seasoning.
- Serve immediately.
