Hospitality Academy

Pad thaï aux légumes

 
Pad thaï aux légumes

Actif: 30 minutes

Valeur nutritionnelle / personne : 

Calories: 353 kcal
Fat: 7g
Carbohydrates: 63g
Protein: 8g

  • Sans lactose

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Pad thaï aux légumes par le chef Ken Hom

 

Total: 30 mins Ι Active: 30 mins

Valeur nutritionnelle / personne : 

Calories: 353 kcal
Fat: 7g
Carbohydrates: 63g
Protein: 8g

Pad thaï aux légumes par le chef Ken Hom

Ken Hom is a well-known celebrity chef who travels the world in search of inspiration and to teach his lessons to whoever is smart enough to listen. He is involved in numerous restaurants, campaigns, shows and events around the globe and has truly become a name to be reckoned with in the culinary world. Ken Hom has definitely left a mark on our perception of Asian cuisine, so much so that he has ironically been described as “half man, half wok”, due to his Ken Hom woks which are so iconic that  one in seven households in the UK owns them. He is considered one of the world’s greatest authorities on oriental cooking, has received numerous awards for his accomplishments in the culinary arts, has published an array of books and has recently claimed the Hurun Lifetime Achievement award for his services to culinary culture.

Ken Hom

Ken Hom

Nationalité: Chinese-American
Profession Chef and TV show presenter
Plat préféré: Whole steamed fish
Prix: James Beard Foundation Award for Who’s Who of Food and Beverage in America

Temps total

-

Temps actif

30 minutes

Quantité

4 portions

Calories / Portion

353 kcal

Ingrédients
  • 225g flat dried rice noodles
  • 100g onions
  • 4 spring onions
  • 3 fresh red chillies
  • 2tbsp groundnut (peanut) oil
  • 3tbsp garlic, chopped
  • 3tbsp fish sauce or light soy sauce
  • 1tbsp Shaoxing rice wine or dry sherry
  • 1tbsp lime juice
  • 1tbsp light soy sauce
  • a little salt
  • a little pepper
  • 1tbsp sugar
  • 2tbsp vegetarian oyster sauce
  • 225g fresh bean sprouts handful of fresh coriander
  • 3tbsp chopped and roasted peanuts to garnish
Préparation
  • 1
    Step 1
    Soak rice noodles in a bowl of hot water for 25 minutes. 
  • 2
    Step 2
    While noodles are soaking, prepare the vegetables by pealing and thinly slicing the onions and shallots. Slice the spring onions in an angle. Seed and finely chop the chillies. 
  • 3
    Step 3
    When the noodles have soaked for 25 minutes, drain them well. Heat a wok pan on high heat. Once heated up, add the oil and and wait a couple of seconds before adding the onions, shallots, spring onions, chilli and garlic. Stir fry for one minute. 
  • 4
    Step 4
    Add the rice noodles, fish or soy sauce, rice wine or sherry, lime juice, soy sauce, pepper, sugar and vegetarian oyster sauce. Continue to stir fry for another two minutes while mixing well. 
  • 5
    Step 5
    Add the bean sprouts to the stir fry pan and continue cooking for four minutes. 
  • 6
    Step 6
    Lastly, add the coriander and stir fry for another 30 seconds. 
  • 7
    Step 7
    Put the stir fry onto a warm plate and sprinkle the dish with the peanuts. Serve and enjoy!

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