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Global Easy Main course

Rainbow Pad Thai

(0)
30Min
Easy
Who could resist this colourful Pad Thai. We’ve kept this classic Thai dish simple, yet authentic using tangy Maggi Tamarind Sauce and our Maggi Liquid Seasoning - two of our best loved sauces! And as with all of our recipes, this contains 2 of your 5 a day! Grab the recipe below. Don’t forget to save it for later!

Ingredients

-
4
+

This dish has been optimized for 4 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here

250  g
Rice Noodles
1  teaspoon
Vegetable Oil
2 
garlic cloves, finely chopped
2  ml
Maggi Liquid Seasoning
4  tablespoons
Maggi Tamarind Sauce
2 
large eggs, lightly beaten
3 
carrots, peeled into ribbons
0.25  head
red cabbage, grated
150  g
edamame beans
5 
spring onions, cut on the diagonal into strips
1 
lime, half juiced, half cut into wedges to serve
50  g
roasted peanuts, roughly chopped
0.5  bunch
coriander leaves

Our best tips & tricks for customized portion size

If the quantities are increased, the cooking time may be extended, so look again. Use water & spices sparingly at first and add more later if needed.

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Nutrition Value

Information per serving
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Instructions

30 Minutes
Step1
12 Min
Soak the noodles in freshly boiled water for 12 minutes. Strain and set aside.
Step2
5 Min
Heat the oil in a large non-stick frying pan or wok over a high heat and add the garlic, cook briefly, then add the Maggi Liquid Seasoning and Maggi Tamarind Sauce. Let this bubble for a minute, then transfer to a bowl.
Step3
7 Min
In the same pan, over a moderate heat, add the beaten eggs. Let them set for a minute, without stirring. Once set, break vigorously with a wooden spoon. Add the carrot stir fry for 3 minutes, stir fry for a further 4 minutes.
Step4
5 Min
Add the sauce back to the pan, followed by the noodles, grated cabbage, edamame beans, spring onion and lime juice, stir well and cook for another 2 minutes. Serve with the lime wedges and sprinkle with chopped peanuts and coriander leaf.
Rainbow Pad Thai

Step1 of 4

Soak the noodles in freshly boiled water for 12 minutes. Strain and set aside.

Rainbow Pad Thai

Step2 of 4

Heat the oil in a large non-stick frying pan or wok over a high heat and add the garlic, cook briefly, then add the Maggi Liquid Seasoning and Maggi Tamarind Sauce. Let this bubble for a minute, then transfer to a bowl.

Rainbow Pad Thai

Step3 of 4

In the same pan, over a moderate heat, add the beaten eggs. Let them set for a minute, without stirring. Once set, break vigorously with a wooden spoon. Add the carrot stir fry for 3 minutes, stir fry for a further 4 minutes.

Rainbow Pad Thai

Step4 of 4

Add the sauce back to the pan, followed by the noodles, grated cabbage, edamame beans, spring onion and lime juice, stir well and cook for another 2 minutes. Serve with the lime wedges and sprinkle with chopped peanuts and coriander leaf.

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