Pad Thai with Konjac Noodles
A lighter version of classic pad Thai—with QF Active konjac fettuccine noodles. The noodles perfectly absorb the pad Thai paste and fish sauce, retaining all the dish's characteristic flavors: sweet and salty sauce, crunchy sprouts, peanuts, and lime. Ready in 15 minutes. Get ready!
Number of servings
1
Preparation time
15 min
Energy value
for 1 serving
520 Kcal
Protein
for 1 serving
38 gr
Carbohydrates
for 1 serving
33 gr
Fats
for 1 serving
22 gr
INGREDIENTS
1 pack QF Quality Food konjac fettuccine pasta
1 spoon House of Asia Fish Sauce
35 gr House of Asia Pad Thai Pasty
120 g chicken breast cut into strips
1 egg
1 white onion, diced
1 clove of garlic, finely chopped
1 tablespoon spring onions, cut into strips (3 cm)
25 g mung bean sprouts
3 g finely chopped peanuts
1/4 lime, cut into pieces
1 teaspoon dried chili flakes
10 ml of frying oil
A METHOD OF PREPARING
- Prepare the konjac noodles according to the package instructions and drain thoroughly.
- Heat a wok or large frying pan, add oil, and sauté the onion and garlic until translucent. Add the chicken and fry for about 3 minutes, until cooked through and lightly browned.
- Create a space in the wok and crack the egg in. Wait until it begins to set into a light omelet, then stir gently.
- Add the noodles, pad thai paste, and fish sauce, and mix thoroughly until evenly combined. Add a little warm water if necessary. Finally, add the mung bean sprouts and spring onions, and stir briefly.
- Transfer the dish to a plate, sprinkle with peanuts and chili flakes and serve with lime.
Tip: Add lime juice just before serving; it will enhance the flavor of the sauce and balance the sweetness of the pad thai paste.
