(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.

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