Pad Thai Fried Rice Noodles with Vegetables

(1172 votes)
Total Time Icon
Total time: 4 hours 40 min
Preparation Time Icon
Prep time: 40 min
Cooking Time Icon
Cook time: 1 hour
Rest Time Icon
Rest time: 3 hours
Yield Icon
Enough for 5 people

🍓 Ingredients

1 Carrot
500 grams Rice noodles
3 Eggs
200 grams Pak choi or Chinese cabbage or pointed cabbage
2 Spring onions
200 grams Bean sprouts
3 tablespoons Vinegar
3 tablespoons Sugar
4 tablespoons Soy sauce
  Oil for frying
6 tablespoons Asian sauce (Pad Thai Sauce Asiashop)
5 tablespoons Oyster sauce

🍽 Instructions

Cook the rice noodles according to package instructions and strain. Cut the vegetables into fine strips. Beat the eggs and add to the hot (as large as possible!) pan with oil.

Scramble and flip like regular scrambled eggs but continue to fry/fry until the mixture or fat foams. Add the pasta, sprinkle with the sugar and deglaze with the vinegar and other sauces.

When all the seasonings are well distributed, add the vegetables.

Once the vegetables are well heated, you can serve. The pasta can also be eaten very well lukewarm and is therefore well suited for parties and buffets. The quantities given for the sauces are only meant to provide a rough guide, as they should be adjusted to suit individual tastes. Probably they are even kept very low, since I rather season according to ‘eye measure’. For our German seasoning habit, it is in any case a considerable amount! I learned the preparation from a Thai friend and was very surprised about the quantities, but it tastes simply delicious!

📊 Nutrition Facts

Nutritional values per serving:


📝 Recipe Overview

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