Amandine Geers’s Pad Thai Pad recipe

The Amandine Geers, culinary author

Pad Thai is a dish of Thai street cuisine. Mixture of rice noodles, raw vegetables and a protein source (shrimp, beef, egg), it is sautéed with wok and seasoned with herbs, lime and coriander. It thus mixes hot and cold, cooked and raw, like many Southeast Asian dishes.

I have a small weakness for this kitchen where everything comes on the same plate. I find the proportions of the meal easier to manage as well. We tend towards a certain frugality, without difficulty given the diversity of tastes and flavors.

In addition, the noodles, a full element of the recipe, made from rice, remain very digestible and are free from gluten. Here is my chicken version!