Ready in 15 minutes | Serves 2
Ready for a culinary journey through the flavors of Thailand? Today, we're serving a super-quick Pad Thai with chicken, sweet peppers, crunchy peanuts, chili peppers, and a hint of lime to finish.
Ingredients
- 1 pack of Arnaboldi Pad Thai sauce with tomato and tamarind juice
- 300g chicken breast (or prawns or tofu for the vegan version)
- 250 g of rice noodles
- 5 small sweet peppers
- 1 hot pepper
- 1 spring onion
- 10 peanuts
- 1 lime
- peanut oil
Preparation
Heat 5 tablespoons of peanut oil in a wok and add the chopped spring onion (reserving a little of the green part for garnish). Add the sliced chili pepper, diced chicken, and thinly sliced bell peppers. Finally, add the Arnaboldi Pad-Thai sauce made with tomato and tamarind juice.
Meanwhile, cook the rice noodles in boiling salted water according to the package directions. Shell the peanuts, quickly toast them in a pan, and roughly chop them. Add the noodles to the sauce, mix well, and season with salt.
Finish by adding the chopped spring onion, peanuts and lime wedges.
Recipe by
Eleonora at the stove
Born in Salento and adopted by Verona, my love for cooking is boundless. I hate waste and always love to experiment. You can find me on Instagram as @eleonora_ai_fornelli with many recipes cooked with love for you.
