Ingredients

  • White leeks (approx. 1.25 kg)
  • Chinese cabbage (approx. 2 kg)
  • Coriander
  • Spring onion
  • Mushrooms (approx. 1.25 kg)
  • Soya sprouts (approx. 1 kg)
  • Grated carrot (approx. 1 kg)
  • 4 kg flat rice noodles, precooked
  • Vegetable cooking butter or olive oil
  • 1.6 kg Greenway 'Just like chicken' fillet pieces 

For the sauce

  • Ginger
  • Garlic
  • Lime juice
  • Ketschup
  • White natural vinegar
  • Brown sugar
  • Soy sauce
  • Water
  • Chilli sauce

For a non-vegan version : 20 eggs

For finishing

  • Roasted peanuts 50 g soya sprouts
  • Lime wedges
  • Not too spicy chilli
  • Crispy fried onions
  • Fresh coriander for fans

Pad thai

40 minutes

20 people

STEP 1

Make the sauce. Chop the ginger and garlic very finely and mix them in a small bowl with the lime juice and the remaining ingredients.

STEP 2

If you do not wish the pad thai to be vegan, you can first fry omelette in the wok with a dash of oil. Scoop the omelette out of the wok, cut into pieces or strips and set aside.

STEP 3

Put the fat in the wok and heat well. Fry the fillet pieces until nice and crispy. Then add the vegetable mix and wok it for about 6 minutes on high heat.

STEP 4

Now stir in the omelette strips, if necessary.

Step 5

Finally, add the pre-cooked noodles and sauce and mix well. Wok for a few more minutes.

Step 6

Top with chopped peanuts, some extra soya sprouts, lime wedges, chopped fresh chilli, the onions and some more fresh coriander.

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