A type of Pad Thai with peanut noodles or peanut rice

Ingredients for 4 servings:

• 250 g chicken, e.g. chicken breast
• 250 g tagliatelle or rice
• 1 red bell pepper(s) (optional/interchangeable)
• 2 pak choi or a handful of white cabbage, Chinese cabbage, or another vegetable
• 1 tbsp peanut sauce, sweet and hot
• 1 tbsp peanut butter, up to 1 1/2 tbsp
• 2 tbsp water
• 3 tbsp soy sauce
• 2 tbsp maple syrup
• 1 clove(s) garlic
• 4 tbsp sesame oil, preferably from roasted sesame
• Woköl

Instructions

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

Mix 1 to 1 1/2 tablespoons of peanut butter with water. Add soy sauce, maple syrup, garlic clove, sweet and spicy peanut sauce, and 2 of the 4 tablespoons of sesame oil and mix. It should form a slightly dark paste. (If it looks wrong, it’s usually right; the appearance will change as you add it.) Chop the vegetables (1 to 2-euro pieces or into long strips) and set aside in a separate bowl. Cut the meat into small pieces (1 to 2-euro pieces). Boil water and add a little salt. Once the water boils, add the noodles or rice. Slowly cook the meat in a wok with the wok oil, lid closed, and season with salt and paprika. Just before the meat is cooked, increase the heat (for roasted flavors). When the meat is lightly browned, remove the meat. Now add your chosen vegetables to the wok and reduce the heat slightly. The vegetables should still have some bite when the noodles are added. Now drain the noodles or rice, add the remaining sesame oil to the noodles or rice, and then add it to the vegetables in the wok. Sauté everything briefly and add the paste. Once everything is mixed in the wok and the meat is heated through, the meal is ready. Tip: You can swap out the vegetables as you like; you could also add carrots, eggplant, and zucchini.