Pad Thai Udon Tilapia
PORTION
4
COOKING TIME
-
MINUTES
Ingredients
- Regal Springs Tilapia Filets 200 gr
- Lime ½ pcs
- Salt ½ tsp Black pepper ½ tsp
- Wet Udon 300 g
- Chicken eggs 2 pcs
- Chopped coriander leaves 10 g
- Onion sliced ​​50 g
- Minced garlic 20 g
- Green onion sliced ​​20 g
- Pak choy sliced ​​50 g
- Julienne carrots 40 g
- Mayosi/big bean sprouts 50 g
- Onion oil 100 ml
- Flavoring 1 tsp
- Broth water 150 ml
Pad Thai Sauce:
- Fish sauce 2 tbsp
- Soy sauce 1 tbsp
- Oyster sauce 2 tbsp
- Tomato sauce 3 tbsp
- Chili sauce 1 tbsp
- Sweet soy sauce 3 tbsp
- Tamarind water 100 ml
- Brown sugar 2 tbsp
- Onion oil 2 tbsp
Instructions
- Cut the Tilapia filet, some into cubes, some left whole.
- Marinate Tilapia filet with salt, pepper, lime juice and some coriander leaves.
- Heat 4-5 tablespoons of onion oil, add the marinated Tilapia filet.
- Pan fried Tilapia filet until lightly browned. Remove and set aside for a while.
- Heat the onion oil, sauté the onions and garlic until fragrant.
- Add the chicken eggs, sliced ​​green onions and coriander leaves. Mix.
- Add vegetables, udon, diced pan fried Tilapia, seasonings and broth.
- Mix gently, then after that pour in the pad thai sauce. Mix well.
- Cook over low heat for 3-4 minutes with occasional mixing. Turn off the fire
- Pour into a serving plate, place pan fried Tilapia on top. Serve.
