Pad Thai noodle pan

Ingredients for 4 servings:

• 150 g glass noodles (vermicelli)
• 3 shallots or small onions
• 3 tbsp paste (Pad Thai paste)
• 400 g chicken breast
• 6 eggs
• 250 g mung bean sprouts
• Vinegar 5%, 60 – 80 ml
• 1 lemon(s), sliced
• 1 lemon(s), juice
• some peanuts, optional

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Popular Thai noodle dish

Soak the noodles in warm water for about 10 minutes. Take the eggs out of the refrigerator; they should be at room temperature. If necessary, you can also bring them to room temperature in warm water for about 10 minutes. For this dish, you can either use roasted chicken breast from the day before, then shred it finely and use it at the end. Or you can use fresh breast and fry it in a pan beforehand, then keep the meat warm while you prepare the rest. Thinly slice the shallots or onions, heat a little vegetable oil in a pan over medium heat, and sauté the onions. Add the Pad Thai paste and mix well. Add the soaked noodles and about 60-80 ml of vinegar. Season to taste! Not everyone likes very sour food. Add water gradually to prevent the dish from drying out. After about 5 minutes, add the meat and mix well. After another 5 minutes, add the mung bean sprouts, mix well, and heat through. Now remove everything from the pan and keep warm. Crack the eggs into the pan, let them set, and then stir. After 1-2 minutes, add the noodles, meat, sprouts, etc., and heat thoroughly again. To serve, drizzle a little lemon juice over the dish, garnish with lemon slices, and, if desired, sprinkle with chopped peanuts. P.S. I learned this recipe from a Thai cook. She also uses Pad Thai paste, as making it is too complicated for ordinary people.