| Prep Time | 30 Minutes |
| Cook Time | 15 Minutes |
| Servings |
People
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Ingredients
- 8-9 oz Pad Thai Noodles
- COLD Water
- 2 Tbsp Oil
- 2 cloves garlic (minced)
- 1/4 cup Water
- 1 cup Pad Thai Sauce I use Por Kwan brand (see photos)
- 1 Chicken Breast cubbed (optional I do not use)
- Shrimp (optional)
- 2 Large Eggs Being as I don't use meat I use 4
- 1/4 lbs Mung Bean Sprouts
- 1 bushel Green Onions
- Roasted Peanuts (roughly chopped)
- Lime wedges, chili flakes, fish sauce, sugar to garnish
Ingredients
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Instructions
- Soak the rice sticks in COLD water for about half an hour until pliable but al dente. Drain.
- Lay out all the ingredients within easy reach of the hob in the order they'll be used. Put a wok on a high heat and add half the oil. Add the garlic, stir fry for a few seconds.
- If adding chicken I would add to the oil and garlic before adding noodles and cook until done.
- add the noodles and water. Stir fry until they're drying out, then add the sauce. Fry until they are almost soft enough to eat (they should be slightly chewy).
- Push the noodles to the side of the wok and add the rest of the oil. Fry the shrimp cook until it is beginning to colour, then push to the side and add the eggs. Pierce the yolks and, when starting to set on the bottom, scramble.
- Stir through the noodles, and add the 1/2 beansprouts, 3/4 the green onions and peanuts. Stir fry until well combined.
- Serve with the limes, chilli flakes, fish sauce, sugar, and remaining beansprouts and green onions.
Pad Thai Noodles Soaking in COLD water.
Pad Thai Sauce
Noodles Cooking in sauce.
Eggs Cooking
Finished