INGREDIENTS
Sauce:
1/2 clove of garlic
1 piece of fresh ginger
4 tbsp plant-based “fish sauce”
4 tbsp soy sauce
2 tbsp sesame oil
2 tbsp lime juice
2 tbsp sugar
Pad Thai:
Water
2 SWAP Chicken filets
200 g rice noodles
2 handfuls of roasted peanuts
1 green onion
1 small bunch of cilantro
1 red chili pepper
Olive oil
1 lime
DIRECTIONS
1. Prepare the sauce. Peel and grate the garlic and ginger. Mix all the ingredients in a bowl. Set aside.
2. Cook the noodles. Bring a large pot of water to a boil. Add the noodles, then remove the pot from the heat. Let sit for 5 minutes to soften, stirring occasionally to separate them. Drain and rinse with cold water. Set aside.
3. Prep the toppings. Slice the SWAP filets. Roughly chop the peanuts. Chop the green onion, cilantro, and chili pepper. Cut the lime into wedges.
4. Cook the SWAP filets. Heat a wok or large frying pan with a drizzle of olive oil. Sauté the SWAP filet slices for 4 minutes over medium-high heat.
5. Combine. Add the noodles, pour in the sauce and 40 ml of hot water. Toss and stir-fry over high heat for 2 minutes. Reduce to medium heat and continue cooking for another 1–2 minutes.
6. Serve. Divide the Pad Thai into bowls or deep plates, then garnish with peanuts, green onion, cilantro, chili, and a lime wedge. Serve immediately.