Riberalves Codfish Pad Thai
2
Directly from Thailand with the best ready-to-cook Portuguese cured codfish! Give our Pad Thai recipe a try and enjoy!
Ingredients
200 g rice noodles
3 tablespoons vegetable oil
2 cloves garlic, chopped
200 g shredded codfish
2 eggs
100 g soy bean sprouts
1/2 red bell pepper, thinly sliced
2 scallions, thinly sliced
60 g dry roasted peanuts
1 lemon
Chopped fresh coriander to taste
For the Pad Thai sauce:
30 g fish sauce
20 g soy sauce
50 g brown sugar
20 g rice vinegar or tamarind paste
15 g spicy sriracha sauce, or more, to taste
3 tablespoons vegetable oil
2 cloves garlic, chopped
200 g shredded codfish
2 eggs
100 g soy bean sprouts
1/2 red bell pepper, thinly sliced
2 scallions, thinly sliced
60 g dry roasted peanuts
1 lemon
Chopped fresh coriander to taste
For the Pad Thai sauce:
30 g fish sauce
20 g soy sauce
50 g brown sugar
20 g rice vinegar or tamarind paste
15 g spicy sriracha sauce, or more, to taste
Preparation
Cook the noodles according to the instructions on the packet and set aside.
Make the sauce by combining all of the ingredients in a bowl and set aside.
Heat the oil in a wok over a medium-high heat. Add the codfish, garlic and bell pepper. Cook for 5 minutes.
Push everything to the sides of the wok. Add a little more oil and add the beaten eggs. Stir the eggs, breaking them into small pieces with a spatula as they cook.
Add the noodles, sauce, soy bean sprouts and the peanuts, reserving some for topping.
Garnish the top with the scallion, peanuts, coriander and lemon slices. Serve immediately.