Pad Thai

by almacuisine

  • Difficulty: Easy
  • Duration: 30 Minutes
  • Portions: 2


for 2 Portions

  • 1 pack Luya Chunks Simply Natural (175g)
  • 115g flat rice noodles
  • 2 eggs (simply omit for vegans)
  • 100g bean sprouts
  • 2 cloves of garlic, finely chopped
  • 1 shallot, finely chopped
  • Chopped garlic (available in the Asian store)
  • A little vegetable oil for frying
  • 120 ml water
  • 1 tbsp dark soy sauce
  • Chopped limes and roasted peanuts for garnish

For the sauce:

  • 3 tbsp palm sugar
  • 1 tbsp fish sauce (vegan)
  • 70g tamarind paste


1. Preparation
Cut the Luya Chunks into small pieces and set aside. Whisk the eggs in a bowl. Cook the noodles according to the packet instructions, drain, rinse with cold water and set aside. Heat the wok or frying pan and caramelize the palm sugar for 2 minutes on a low heat. Then add the tamarind paste and vegan fish sauce, stir well and remove the sauce from the pan.

2. Fry the Luya
Fry the Luya Chunks in a little oil over a medium heat for 5-6 minutes and set aside. Add the beaten eggs to the pan, stir-fry briefly and remove from the pan. Fry the garlic and shallots in a little oil. Then add the Luya Chunks, the noodles, the prepared sauce and dark soy sauce and mix everything together. Add the water and simmer briefly.

3. Serve
Add the fried eggs, sprouts and chopped garlic and fry for 2 minutes. Finally, garnish with peanuts and lime wedges and serve. Enjoy!

Meet the chef!

With this dish, you can breathe a little bit of Thailand into your kitchen. Summery feelings come up with every bite.


More recipes

Vegan “Züri Geschnetzeltes”

by Team Luya

  • Duration: 30 min | Difficulty: Easy
  • Portions: 4 Portions

Luya au Vin

by Kitchen Survivors

  • Duration: 60 min | Difficulty: Easy
  • Portions: 4 Portions

No-Chicken Tikka Massala

by Adrian Boelle

  • Duration: 40 min | Difficulty: Medium
  • Portions: 2 Portions

Your order has been added to your cart