{"id":3989,"date":"2024-02-22T09:50:21","date_gmt":"2024-02-22T08:50:21","guid":{"rendered":"https:\/\/luya.bio\/?post_type=recipes&#038;p=3989"},"modified":"2025-11-24T12:06:17","modified_gmt":"2025-11-24T11:06:17","slug":"pad-thai","status":"publish","type":"recipes","link":"https:\/\/luya.bio\/en\/recipes\/pad-thai\/","title":{"rendered":"Pad Thai"},"content":{"rendered":"<div class=\"wp-block-columns\">\n<div class=\"wp-block-column ingridients\">\n<h2 class=\"wp-block-heading has-headline-small-font-size\"><strong>Ingredients<\/strong><\/h2>\n\n\n<p class='portions-text'>For <span class='value'>2<\/span> servings<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 pack <strong>Luya Organic Chunks Simply Natural <\/strong>(175g)<\/li>\n\n\n\n<li>115g flat rice noodles&nbsp;<\/li>\n\n\n\n<li>2 eggs (for vegans: just leave them out)&nbsp;<\/li>\n\n\n\n<li>100g bean sprouts<\/li>\n\n\n\n<li>2 cloves of garlic, finely chopped&nbsp;<\/li>\n\n\n\n<li>1 shallot, finely chopped<\/li>\n\n\n\n<li>Garlic chives (available in the Asia shop)&nbsp;<\/li>\n\n\n\n<li>Some vegetable oil for frying&nbsp;<\/li>\n\n\n\n<li>120 ml water&nbsp;<\/li>\n\n\n\n<li>1 tbsp dark soy sauce&nbsp;<\/li>\n\n\n\n<li>Chopped limes and roasted peanuts, for garnish<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>For the sauce:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>3 tbsp palm sugar&nbsp;<\/li>\n\n\n\n<li>1 tbsp fish sauce (vegan)&nbsp;<\/li>\n\n\n\n<li>70g tamarind paste<\/li>\n<\/ul>\n<\/div>\n\n\n\n<div class=\"wp-block-column\">\n<h2 class=\"wp-block-heading has-headline-small-font-size\"><strong>Preparation<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>1. Preparation<br><\/strong>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 caramelise 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.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>2. Fry Luya<br><\/strong>Fry Luya 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 chives and shallots in a little oil. Then add the Luya slices, the noodles, the prepared sauce and dark soya sauce and mix everything together. Add the water and simmer briefly.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>3. Serve<br><\/strong>Add the fried eggs, sprouts and chopped garlic and fry for 2 minutes. Finally, garnish with peanuts and lime wedges and serve. Enjoy!<\/p>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-columns chef-teaser has-green-bright-background-color has-background\">\n<div class=\"wp-block-column\" style=\"flex-basis:33.33%\">\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1\">\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"2048\" height=\"1152\" data-id=\"3995\" src=\"\/wp-content\/uploads\/2024\/02\/luya.bio-almascuisine1.jpg\" alt=\"\" class=\"wp-image-3995\" srcset=\"https:\/\/luya.bio\/wp-content\/uploads\/2024\/02\/luya.bio-almascuisine1.jpg 2048w, https:\/\/luya.bio\/wp-content\/uploads\/2024\/02\/luya.bio-almascuisine1-300x169.jpg 300w, https:\/\/luya.bio\/wp-content\/uploads\/2024\/02\/luya.bio-almascuisine1-1024x576.jpg 1024w, https:\/\/luya.bio\/wp-content\/uploads\/2024\/02\/luya.bio-almascuisine1-768x432.jpg 768w, https:\/\/luya.bio\/wp-content\/uploads\/2024\/02\/luya.bio-almascuisine1-1536x864.jpg 1536w, https:\/\/luya.bio\/wp-content\/uploads\/2024\/02\/luya.bio-almascuisine1-498x280.jpg 498w, https:\/\/luya.bio\/wp-content\/uploads\/2024\/02\/luya.bio-almascuisine1-530x298.jpg 530w, https:\/\/luya.bio\/wp-content\/uploads\/2024\/02\/luya.bio-almascuisine1-780x439.jpg 780w, https:\/\/luya.bio\/wp-content\/uploads\/2024\/02\/luya.bio-almascuisine1-597x336.jpg 597w\" sizes=\"(max-width: 2048px) 100vw, 2048px\" \/><\/figure>\n<\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column\" style=\"flex-basis:58.3%\">\n<h2 class=\"wp-block-heading no-line-break-desktop\">Meet the chef! <br><strong>almacuisine<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">With this dish, you can breathe a little bit of Thailand into your kitchen. You'll feel transported to the tropics with every bite. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><a href=\"https:\/\/www.instagram.com\/almascuisine\/\" target=\"_blank\" rel=\"noopener\">@almacuisine<\/a><\/strong><\/p>\n<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Ingredients For the sauce: Preparation 1. Preparation Cut the Luya strips into small pieces and set aside. Whisk the eggs in a bowl\u2026. <\/p>","protected":false},"featured_media":3990,"menu_order":8,"template":"","meta":{"_acf_changed":false,"footnotes":""},"categories":[],"class_list":["post-3989","recipes","type-recipes","status-publish","has-post-thumbnail","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/luya.bio\/en\/wp-json\/wp\/v2\/recipes\/3989","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/luya.bio\/en\/wp-json\/wp\/v2\/recipes"}],"about":[{"href":"https:\/\/luya.bio\/en\/wp-json\/wp\/v2\/types\/recipes"}],"version-history":[{"count":0,"href":"https:\/\/luya.bio\/en\/wp-json\/wp\/v2\/recipes\/3989\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/luya.bio\/en\/wp-json\/wp\/v2\/media\/3990"}],"wp:attachment":[{"href":"https:\/\/luya.bio\/en\/wp-json\/wp\/v2\/media?parent=3989"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/luya.bio\/en\/wp-json\/wp\/v2\/categories?post=3989"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}