Pad Thai Noodles

Name: Pad Thai Noodles - Clara N.
Ingredients: 200g Tagliatelle salt; water for boiling the pasta 3 tablespoons soy sauce 2 tablespoons lemon juice 1 tablespoon brown sugar chili sauce 5 green onions 2 eggs 1 tablespoon butter 1 tablespoon oil

Pasta/Pizza - Pad Thai Noodles by Clara N. - Recipia

Pad Thai-style tagliatelle has become one of my go-to recipes when I want something quick and different from pasta with tomato sauce, white sauce, or carbonara. It has even passed my husband's taste test, who is not very open to new flavors. The soy sauce, lemon, brown sugar, and chili sauce give the pasta a flavor reminiscent of the noodles I usually order at Chinese restaurants. An important advantage is that the preparation syncs very well: while the pasta is boiling, I prepare the sauce, onions, eggs, and pastrama, and at the end, I mix them in the pan for a few minutes. The recipe is an adaptation inspired by Pad Thai, made with easily found ingredients and regular tagliatelle. Quick Info Total time: approximately 15 minutes Preparation time: not specified separately; preparation is done while the pasta is boiling Cooking time: approximately 5 minutes for the pasta, then about 3 minutes in the pan Servings: the number of servings is not specified in the original recipe Difficulty: easy Recipe type: quick pasta, inspired by Thai cuisine Ingredients 200 g tagliatelle 1 liter of water for boiling 1 pinch of salt for the pasta water 3 tablespoons soy sauce 2 tablespoons lemon juice 1 tablespoon brown sugar Chili sauce, to taste 5 green onions 2 eggs 1 tablespoon butter 1 tablespoon oil 1 bunch of parsley or half a bunch of coriander One-third of a cup of salted peanuts Lime slices, for serving Optional: homemade chicken pastrama For the pastrama, use the amount you have on hand. In the basic recipe, the pastrama is cut into small cubes and cooked together with the white part of the green onion. Preparation method 1. Bring the water to a boil with a pinch of salt. When it starts to boil, add the tagliatelle and cook for 5 minutes. Drain the pasta, rinse it briefly under cold running water, and let it drain well. Rinsing stops the cooking and helps the pasta not stick until it's added to the pan. 2. Prepare the sauce in a small bowl. Mix the soy sauce with the lemon juice, brown sugar, and chili sauce. Continue mixing until the sugar dissolves. The amount of chili sauce is up to you, depending on how spicy you want the dish to be. 3. Separate the white part of the green onions from the green leaves. Finely chop the white part. The green leaves are cut into pieces of about 2 cm and kept separate to be added later. 4. Crush the garlic. Garlic appears in the steps of the original recipe, but it is not listed in the ingredients with a specific amount. If you use it, prepare it before you start cooking in the pan. 5. Beat the eggs with a fork until they are homogeneous. 6. If using chicken pastrama, cut it into small cubes. 7. Heat a large pan and add the oil. Add the white part of the green onions and the cubes of pastrama. Sauté for about 30 seconds until they are warmed and slightly aromatic. Pour the beaten eggs over the onion and pastrama. Stir the egg with a spatula without overcooking it. You should get a soft omelet. You can add a pinch of salt if needed, but keep in mind that the soy sauce and peanuts are already salty. Remove the egg mixture to a plate and set aside. 8. In the same pan, add the butter and let it melt. Add the well-drained tagliatelle and sauté for about 30 seconds. Add the green onion leaves and cook for another 30 seconds. Pour the previously prepared sauce over the pasta. Add the egg mixture with pastrama. Carefully mix and shake the pan from time to time so that the sauce distributes evenly. Cook everything for about 3 minutes until the pasta softens and is well coated with the sauce. If the pasta has been drained well, the sauce will stick to it more easily. There is no need for a long cooking time at this stage because the tagliatelle has already been boiled. 9. Divide the pasta into plates. Sprinkle the salted peanuts and chopped herbs on top. Serve with lime slices. Why I make this recipe often It’s quick to make and doesn’t require a separately cooked sauce. The ingredients are easy to have on hand, and the Romanian tagliatelle works well in this combination. I also like that the flavor is different from regular pasta, but the preparation remains simple. Chicken pastrama is optional, so the recipe can also be made without it. The eggs add consistency, and the peanuts change the texture of the dish and add a crunchy element at the end. Tips Rinse the pasta briefly with cold water and let it drain very well. If they remain too wet, the sauce will dilute, and the tagliatelle will boil in the pan instead of sautéing lightly. Use a large pan. The pasta should be able to be tossed without breaking and without jumping out of the pan. Prepare the sauce before you start the final stage. Once the pasta is in the pan, all the ingredients are added in a short time. The soy sauce and salted peanuts already bring enough salt, so it's better to taste before adding more. The omelet should be removed from the pan while it is still soft. It will cook a little more when added back over the pasta. Substitutions Tagliatelle can be used as is, without being replaced with special noodles. The recipe was designed as a variant that works well with regular pasta. Parsley can be replaced with half a bunch of coriander, according to the recipe. If you prefer a more familiar taste, parsley is the simpler choice. Chicken pastrama is optional and can be omitted. There is no need to modify the other ingredients if you remove it. For serving, lime can be used in slices, so each person can add juice to taste. Variations For a spicier version, more chili sauce can be used. Since the amount is not fixed in the original recipe, it’s better to add it gradually to the sauce and adjust the taste before pouring it over the pasta. If you want to keep the recipe as close to the original version as possible, use homemade chicken pastrama. For a meatless version, omit the pastrama and keep the eggs. You can serve the dish with more peanuts or more herbs, but these are added at the end and do not change the cooking method. Serving ideas Serve the tagliatelle immediately after mixing with the sauce. Sprinkle the peanuts and herbs directly onto the plate so that the peanuts remain crunchy. The lime slices are served on the side, not squeezed all at once before serving. This way, the tangy flavor can be adjusted by each person. Frequently asked questions Can I use other pasta instead of tagliatelle? Yes. The recipe is presented with tagliatelle, but it can also be made with other shapes of Romanian pasta. The important thing is that they are boiled, rinsed lightly, and well drained before reaching the pan. Is chicken pastrama mandatory? No. Pastrama is mentioned as an optional ingredient. The pasta can also be prepared with just eggs, green onions, sauce, and peanuts. How much chili sauce should I put? The recipe does not specify an exact amount. Add to taste, depending on how spicy you want the dish to be. It’s easier to start with a little and add more to the sauce before combining it with the pasta. Why are the pasta rinsed with cold water? Rinsing shortens the cooking process and helps the tagliatelle not stick while you prepare the egg and sauce. The pasta should then be left to drain well. Can I prepare the sauce directly in the pan? It’s more practical to mix it separately in a bowl. The brown sugar dissolves more easily, and the sauce distributes evenly when poured over the pasta. Nutritional values The values are estimates and can vary depending on the type of tagliatelle, the amount of pastrama, the brand of soy sauce, the size of the eggs, and the amount of peanuts used. For the entire recipe, without the optional pastrama and with the indicated amount of butter, oil, eggs, and peanuts, the estimate is approximately 1,250-1,400 kcal. If the recipe is divided into two servings, one serving may have approximately 625-700 kcal, 22-27 g protein, 75-85 g carbohydrates, and 25-32 g fat. Peanuts, oil, and butter contribute the most to the energy value, while soy sauce increases the sodium content. Adding pastrama will modify the values, depending on the amount used and its composition. Storage and reheating The dish is best served immediately while the pasta and peanuts have the right texture. If there are leftovers, store them in the fridge in a sealed container and consume them as soon as possible. For reheating, place the pasta in a pan and heat briefly, stirring carefully. It’s preferable to add the peanuts after reheating if you have some stored separately, to maintain their crunchy texture.

Pad Thai Noodles

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