• Rice noodles
  • Chicken breast in dice
  • Soya shoots
  • Green asparagus
  • 1 egg per person
  • Chive
  • 1 lime
  • 1 spoon Soya sauce
  • 1 spoon fish sauce
  • 1 spoon tamarind sauce
  • Peanuts
  • Salt
  • Garlic
  • Palacio Marques de Viana Blend Sublime EVOO


We put the noodles in water to hydrate and soften them. Meanwhile, we cut the chosen ingredients for the pad-thai into rather small pieces: the asparagus and the chicken breast (into cubes). We also cut the garlic and chives very finely.

In a rather wide frying pan or wok, pour some EVOO and fry the garlic together with the asparagus and the diced chicken. Then, when done, add the drained noodles along with the tamarind, fish, and soy sauce, as well as a teaspoon of sugar if desired. We stir until everything is well mixed. Then add the chopped chives and bean sprouts. Stir it.

Finally, and in the same pan, we move all the mixture to one side of the pan leaving a free gap. In this part, add the eggs (one per person) and stir them. When they begin to curdle, join the rest and mix well.

We will serve finishing the dish with our Blend Sublime EVOO and accompany it with a mound of ground peanut, a piece of lime and chili powder, so that each pax can finish it to their liking.

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