Rainbow Pad Thai
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
Step1 of 4
Soak the noodles in freshly boiled water for 12 minutes. Strain and set aside.
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.
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.
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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