“This is a recipe that is very popular these days,” says Guðrún Ýr Eðvaldsdóttir, recipe designer at Dates and Butterabout a mouth-watering Pad Thai dish she shares with her social media followers.
Pad Thai occupies a special place in Thai cuisine and has been one of its best-known symbols internationally for decades. With its characteristic wok aroma, silky rice noodles and the perfect balance between sweet, sour, salty and mild spices, the dish combines both street food tradition and refined food culture.
This recipe is simple and we can recommend it to everyone.
Pad Thai
Sauce
- 80 ml soy sauce
- 3 tbsp. maple syrup
- 2 tbsp. fish sauce
- 2 tbsp. rice/apple cider vinegar
- 3 tbsp. sesame oil
- 1/2 tsp. pepper
- 1/2 tsp. chili
Method
- Mix everything together in a bowl.
Chicken
- 700 g chicken
- 4 tbsp. flour
- 1 tbsp. butter
- 4–5 garlic cloves
- 4 eggs
- Coriander
- Spring onion
- Salted peanuts
- 1/2-1 packet of rice noodles
Method
- Roll the chicken in flour and fry in a pan, then add butter and garlic.
- Mix the eggs in 1/2 pan and add.
- Mix the sauce together.
- Boil noodles according to instructions and mix them with the chicken and toss them with the sauce.
- Portion onto plates and sprinkle with coriander and nuts along with spring onions.
