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Pad thai with eggs at the top

Pad thai with eggs at the top

Cooking Time30 m
Ingredients13
DifficultyMedium
0
0
Nour Henriksson
Pad Thai is such a right that can be quickly obtained and yet feels good on the plate. Here, fried rice noodles meet with stripped carrots, small green soybeans and minimajs, before everything is topped with rigid fried eggs. A pressed lime and some peanuts at the end provide both freshness and crunch.

Ingredients

4 servings
  • Step: 1
    250 g soybeans
  • Step: 2
    1 dl peanuts
  • Step: 3
    1 pc lime
  • Step: 4
    2 pc by p rice
  • Step: 5
    2 pc carrots
  • Step: 6
    125 g fresh minimajs
  • Step: 7
    2 msk oil
  • Step: 8
    salt
  • Step: 9
    pepper
  • Step: 10
    1 msk white vinegar
  • Step: 11
    2 tsk strokes
  • Step: 12
    2 msk japanese soy sauce
  • Step: 13
    8 pc eggs

Instructions

  • Step: 1
    Tina soybeans.
  • Step: 2
    Crush the nuts roughly in a mortar. Cut the limb in divides. Put up in bowls.
  • Step: 3
    Add the noodles as directed on the packaging.
  • Step: 4
    Scale and strip carrots. Share the corn in the long run. Strike it in half of the oil. Turn the soybeans down and let it get hot. Salt and pepper.
  • Step: 5
    Mix vinegar, sugar and soy. Turn down the noodles and vinegar mixture into the forehead and stir around.
  • Step: 6
    Stop the eggs in the rest of the oil until the yellow is almost pierced. Salt and shred the eggs.
  • Step: 7
    Serve pad thai with eggs, nuts and lime.

Näring

Calories758kcal
Carbohydrates60g
Fat29g
Protein29g
Serving Size4serving

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