(NC)—This is the classic dish when you crave the exotic flavours of Thailand but are pressed for time. Best of all, it is a traditional Thai recipe that has been handed down from generation to generation so that you can enjoy authentic restaurant-style Pad Thai noodles quickly and easily in your own home.
- 100g (about half a package) Thai Kitchen Stir Fry Rice Noodles
- 3 Tbsp vegetable oil
- 1 egg, lightly beaten
- 125g chicken, shrimp, or vegetable, sliced
- 118mL (about 1/2 jar) Thai Kitchen Original Pad Thai sauce
- 125g firm tofu, strained and cut into 1/2" cubes
- 1/2 cup bean sprouts
- 1/4 cup unsalted peanuts, crushed
- Optional garnish: sprigs of fresh cilantro, lime wedges, chilies
Bring 2 cups of water to a boil (or use very hot tap water). Turn off heat and immerse rice noodles in hot water for 3-5 minutes until noodles are soft, cooked through but still firm and al dente, not mushy. Rinse with cold water for 30 seconds. Drain well and set aside.
Heat 1 Tbsp of oil in a frying pan, scramble egg, and set aside.
Heat 2 Tbsp of oil in a frying pan. Stir fry chicken, shrimp, or vegetable for 1 minute. Add noodles, pad thai sauce, and tofu. Stir fry for 3-5 minutes or until ingredients are well cooked. Add bean sprouts, peanuts, and scrambled egg. Mix well to combine. Garnish with cilantro, lime wedges, and chili. Serves 2.