Chicken pad thai

Let yourself be transported by the flavors of Asia with our recipe for chicken rice vermicelli. Flavored with onion, garlic, and ginger, and enhanced by a rich sauce of oyster sauce, lime, and maple syrup, this dish is a delight for the senses, to which the bean sprouts add a touch of freshness. A colorful and tasty meal, ideal for an exotic culinary getaway at home.

0 comments

20 min
4 to 6
12 min

  • Ingredients

    • 250 g rice vermicelli
    • 30 ml (2 tbsp) olive oil
    • 1 chopped yellow onion
    • 2 cloves garlic, chopped
    • 30 ml (2 tbsp) chopped ginger
    • 1 lb (450g) boneless chicken breasts, cut into 1cm x 1cm cubes
    • 2 beaten eggs
    • 500 ml (2 cups) bean sprouts

    For the sauce:

    • 125 ml (½ cup) oyster sauce
    • The zest and juice of one lime
    • 30 ml (2 tbsp) maple syrup
    • 60 ml (¼ cup) water
  • Preparation

    1. In a bowl, whisk together all the sauce ingredients. Set aside.
    2. In a wok, heat the oil then brown the onion for 1 minute.
    3. Add garlic, ginger, chicken and cook for 5 minutes or until chicken is cooked through.
    4. Meanwhile, cook rice vermicelli in a large pot of boiling water for 3 to 5 minutes or according to manufacturer's instructions.
    5. Add the eggs to the chicken, mix well and cook for another minute. Stir in the sauce, bean sprouts and cooked rice vermicelli. Mix well. Remove from heat and serve.

For the adventurers

Notes and tips

Add 2.5 ml to 5 ml (1 to 2 tsp) of chili flakes while cooking the chicken.

Réaliser en Batch-Cooking