All in the kitchen:destination Thailand with Cyril Lignac's Pad Thai recipe!

GENERAL INFORMATION

Recipe for 4 people

INGREDIENTS

• 2 chicken breasts, cut into cubes
• 2 eggs
• 10 peeled and casedless shrimp
• 250g bean sprouts
• 100ml nuoc mam sauce
• 50g caster sugar
• 100g tamarind paste
• 1 lime juice
• 15ml white rice vinegar
• 2 tbsp. tbsp Sriracha chili sauce
• 1 tbsp. tablespoons concentrated soy sauce
• 300g of rice vermicelli or rice noodles immersed in a bath of lukewarm water for 1 hour
• 3 cloves of garlic, peeled and minced
• 50g crushed peanuts
• 2 spring onions, sliced
• Sunflower oil

PREPARATION

• In a small bowl, prepare the sauce by pouring the nuoc mam sauce, sugar, tamarind paste, rice vinegar, Sriracha pepper and soy sauce. Set aside.
• In a hot wok pan, pour a dash of oil then the chopped garlic, cook for 2 minutes without browning, add the chicken. Let cook for a few minutes. Push the meat, pour in the beaten eggs and start cooking like scrambled eggs. Add the vermicelli, bean sprouts, onions and half the peanuts, continue to cook. Add the prawns and the sauce. Mix.
• Serve with a wedge of lime and the rest of the peanuts on top.