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Roasted vegetable tacos with avocado cream and feta cheese

Test recipe
Pad Thai is a stir-fried rice noodle dish commonly served as street food and in most restaurants in Thailand as part of the country's cuisine. It is usually made with rice noodles, chicken, beef or tofu, peanuts, scrambled eggs, and bean sprouts, among other vegetables. The ingredients are stir-fried together in a wok, which creates even heat distribution. Once the dish is complete, pad thai sauce is added, giving the dish its signature spicy and salty flavor with a hint of sweetness.
It's usually served with a fried egg (I love how the yolk mixes with the rice!) and a side of fresh cucumber and tomato (no dressing) to make a meal.
Spices were bought in India and sold in Europe and Asia. Indian cuisine has influenced other cuisines around the world, especially those of Europe (especially Great Britain), the Middle East, Southern Africa, East Africa, Southeast Asia, North America, Mauritius, Fiji, Oceania and the Caribbean.
Staples of Indian cuisine include pearl millet (bājra), rice, whole wheat flour (aṭṭa), and a variety of lentils, such as masoor (usually red lentils), tuer (pigeon peas), urad (black gram), and moong (mung beans). Lentils can be used whole, hulled (e.g. dhuli moong or dhuli urad) or split. Split lentils, or dal, are widely used. Some legumes such as channa or cholae (chickpeas), rajma (beans) and lobiya (black-eyed peas) are very common, especially in the northern regions. Channa and moong are also made into flour (besan).
Roasted vegetable tacos with avocado cream and feta cheese

Roasted vegetable tacos with avocado cream and feta cheese

Recipe by Rafael Diaz

This amazing Pad Thai recipe is easy and accessible and can be prepared in less than 30 minutes. It starts with fresh ingredients including rice noodles, chicken, shrimp, tofu, cilantro, bean sprouts, peanuts, and scrambled eggs mixed with a delicious homemade pad Thai sauce that's so good, it tastes like it came from your favorite Thai restaurant.

Course: MajorCuisine: Chinese, Korean, ThaiDifficulty: Beginner
Rations

4

rations
Preparation time

15

minutes
Cooking time

25

minutes
Calories

300

kcal
Break time

10

minutes
Portion size

400

grams
Total Time

50

minutes
Cook Mode

Keep your device screen on

Ingredients

  • 150 g Rice noodles

  • 4 DC Olive oil

  • 2 or Eggs

  • 2 or Limes

  • 4 DC Garlic

  • 125 g Chicken and shrimp

  • 4 or Onions

  • 2 g Peanut

  • 2 g Cilantro

  • Pad Thai Sauce
  • 2 DC Fish sauce

  • 2 DC Soy sauce

  • 3 DC Rice vinegar

  • 1 DC Brown sugar

Instructions

  • Cook noodles according to package directions, until tender. Rinse with cold water.
  • In a small bowl, whisk together the lemon juice, brown sugar, fish sauce, soy sauce, and cayenne pepper. Set aside.
  • In a large nonstick skillet over medium-high heat, heat the oil. Add the bell pepper and cook until tender, about 4 minutes. Add garlic and cook until fragrant, about 1 minute more. Add the shrimp and season with salt and pepper. Cook until pink, about 2 minutes per side.
  • Push the shrimp and vegetables to the side of the pan and pour in the egg. Stir until ready and then mix into the shrimp mixture. Add the cooked noodles and stir until combined. Pour in the lemon juice mixture and toss until the noodles are coated.
  • Place the beans in a saucepan of boiling salted water and cook for 3 minutes. Drain, refresh with cold water and set aside.
  • Add the noodles, sauce, bean sprouts, and peanuts to the pan (reserving some peanuts for topping at the end). Mix everything to combine.
  • Serve immediately, sprinkled with the remaining peanuts and lime slices on the side, with a pinch of chilli and a handful of extra bean sprouts on the side if you like (this is the Thai way!). Squeeze over lime juice to taste before eating.

Utensils

  • WokTraditional Craft WokBuy
  • wok utensils4-Piece Set: Ladle, Spatula, Strainer and Bamboo BrushBuy
  • Bamboo bowlsBamboo Bowl SetBuy

Video

Grades

  • Absolutely if you're not a fan of shrimp, feel free to brown strips of boneless, skinless chicken. This recipe is made to taste more like authentic Pad Thai, which has more flavor and less sweetness than you'll typically find in some restaurants. If you want a less spicy dish, I recommend adding just half of the tamarind concentrate to start.

Nutritional information

  • Serving Size: 400g
  • Total number of serves: 5
  • Calories: 450kcal
  • Carbohydrates: 78g
  • Protein: 40g
  • Fat: 23g
  • Saturated Fat: 3g
  • Trans Fat: 1g
  • Cholesterol: 224mg
  • Sodium: 2038mg
  • Potassium: 455mg
  • Fiber: 201g
  • Sugar: 20g
  • Vitamin A: 5IU
  • Vitamin C: 3mg
  • Calcium: 8mg
  • Iron: 15mg

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