Recipe: the Pad Thai from top chef Robin van de Bunt | Culinary

Pad Thai (4 pers.)

Required:

500 gr chicken thighs

400 gr rice noodles

4 eggs

100 gr carrot julienne

100 gr bean sprouts

sunflower oil

salt

Sauce

35 g palm sugar

60 g lime juice

40 gr lemon juice

30 g ginger syrup

50 gr fish sauce

10 gr sriracha

30 gr soy sauce (less salt)

50 gr Pad Thai paste (Lobo)

½ tsp xantana

Garnish

50 gr crispy onions

50 gr non-woven peanuts

handful of coriander

1 lime in wedges

Preparation:

Grill chicken thighs on the BBQ until crispy, cut into strips and set aside. Cook rice noodles al dente in salted water, drain and rinse with ice cold water, drain and mix in a very small splash of oil to prevent sticking. Beat eggs and stir-fry in a wok pan in a dash of hot oil. Add carrot, bean sprouts and then rice noodles and stir fry briefly. Mix ingredients for the sauce well and mix with the chicken strips through the noodles. Finally, stir xantana through the Pad Thai. Garnish with onions, peanuts, chopped coriander and lime wedges

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