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Jaqpink
Fast pad thai with chicken and egg
Thai recipe for pad thai with chicken, zucchini spaghetti and egg. Nice and quick.
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Ingredients
Directions
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Bring a pot of water to the boil.
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Add the rice noodles. Turn off the heat and let it soak for 10 minutes. Rinse with cold water (this prevents further cooking) and let alone until use.
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Meanwhile, halve the lime and squeeze the fruit. Mix the juice with the ketchup, fish sauce and sugar into a sauce.
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Cut the chicken fillet into pieces of 1 cm. Wash the zucchini and cut into thin ribbons with the cheese slicer.
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Beat the eggs in a bowl with pepper and salt.
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Heat the oil in a stir-frying pan, shoveling the eggs for 1 min. Remove from the woks.
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Heat the oil in the stir-fry stir-fry the chicken and Thai stir-fry mix for 4 minutes on a high heat.
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Add the rice noodles, zucchini ribbons, sauce, ketjapmarinademanis and the egg mixture and stir-fry for another 1 min. Divide the pad thai over the plates and sprinkle with the cashew nut pieces.
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Nutrition
725Calories
Sodium0% DV1.880mg
Fat40% DV26g
Protein84% DV42g
Carbs26% DV79g
Fiber20% DV5g
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