Pad Thai

Ingredients for 3 servings:

• 200g tofu
• 1 tbsp vegetable oil
• 2 tsp turmeric powder
• 1 tbsp oyster sauce
• 1 tbsp fish sauce
• 3 tbsp soy sauce, light
• 1 tsp brown sugar
• 1 tbsp sesame oil
• 2 chili peppers, red
• 4 garlic cloves
• 300 g chicken
• 2 eggs
• 100 g soy sprouts
• 200 g rice noodles
• 2 liters of water
• 1 pinch of salt
• 2 tbsp chili flakes
• 1 lime(s)
• 2 handfuls of peanuts, unsalted

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Cut the tofu into cubes or slices and marinate with vegetable oil and turmeric. Chop the chilies. Mix the oyster sauce, fish sauce, soy sauce, brown sugar, sesame oil, and the chopped chilies in a separate bowl. Finely dice the garlic. Wash and drain the bean sprouts. Briefly sear the chicken in a hot pan. After 2 minutes, add the marinated tofu and fry for another 2 minutes. Then add the garlic and fry briefly. Make room in the pan, break in the two eggs, and add the sauce mix. Mix everything together. Then add the bean sprouts and mix well. Meanwhile, bring about 2 liters of water to a boil and pour it over the rice noodles in a large bowl. Optionally, add a pinch of salt. Let the noodles stand for about 3-5 minutes, then drain and add to the pan. Sprinkle the chili flakes over the dish and drizzle with the juice of half a lime. Cut the other lime half into wedges and place it on top of the dish after serving. Sprinkle with the chopped peanuts.