Fast pad thai with chicken and egg

Name: fast pad thai with chicken and egg
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Asian
Ingredients: 450 g Thai rice noodles; 1 lime; 4 el Ketchup; 4 el fish sauce bottle of 250 ml; 2 el granulated sugar; 400 g free range chicken fillet; 2 zucchini; 4 medium sized egg; 3 el peanut oil; 400 g Thai stir fry mix; 2 el ketjapmarinademanis; 60 g pieces of cashew nut

Thai recipe for pad thai with chicken, zucchini spaghetti and egg. Nice and quick.

Ingredients

Kitchen Stuff

1 cheese slicer

Directions

Bring a pot of water to the boil.
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.
Meanwhile, halve the lime and squeeze the fruit. Mix the juice with the ketchup, fish sauce and sugar into a sauce.
Cut the chicken fillet into pieces of 1 cm. Wash the zucchini and cut into thin ribbons with the cheese slicer.
Beat the eggs in a bowl with pepper and salt.
Heat the oil in a stir-frying pan, shoveling the eggs for 1 min. Remove from the woks.
Heat the oil in the stir-fry stir-fry the chicken and Thai stir-fry mix for 4 minutes on a high heat.
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.