Spaghetti Pad Thai with fried egg

Ingredients for 5 servings:

• 400 g broccoli
• 5 baby pak choi
• 1 onion(s), red
• 2 garlic cloves
• 1 bunch of spring onions
• 500g spaghetti
• 4 tbsp peanut butter
• 8 tbsp soy sauce
• 2 tbsp chili sauce
• 1 lime(s), juice
• some salt
• some sugar, brown
• 3 tbsp sunflower oil
• 2 tbsp sesame oil
• 5 eggs

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

traditional Thai dish with a refreshing twist

Wash the broccoli and divide into small florets. Cook in boiling salted water for two minutes, drain, and refresh. Wash the pak choi and cut into fine strips. Peel and finely dice the onion and garlic. Wash the leek and cut into thin rings. Cook the spaghetti in boiling salted water according to the package instructions. Place the peanut butter, half of the soy sauce, chili sauce, and lime juice in a mixing bowl and add a little salt and brown sugar. After the spaghetti is cooked, reserve about 200 to 300 ml of the pasta cooking water and add it to the mixing bowl. Purée everything with a hand blender until smooth, adding the pasta cooking water a little at a time to avoid a sauce that is too thin. Heat the sunflower oil and sesame oil in a large pan and sauté the onion and garlic. Add the pak choi, broccoli, and spring onions and sauté over medium heat for about 5 minutes. Then add the rest of the soy sauce. Add the pasta and sauce to the vegetables and mix well. Fry the eggs in another pan and serve with the pasta. Sprinkle with chopped nuts, if desired.