Easy Pad Thai Recipe


Serves 2
Ready in: 10 minutes

Ingredients:

  • 1/2 cup of CurrySimple Pad Thai Sauce

  • 1 package (14 oz.) dried rice noodles (wide and flat, or thin and flat)


  • 10-12 oz. sliced chicken breast, shrimp, or tofu


  • 1 egg


  • 1 cup bean sprouts


  • 3 spring onions (scallions), sliced


  • 2 Tbsp. of vegetable oil for stir-frying


    • Optional Toppings:

  • 1/4 cup crushed or chopped peanuts


  • 1/2 cup fresh coriander
    •


    Preparation:

    1) Place noodles in a pot of boiling water. Cover with lid and allow to soften while continuing through steps 2 and 3.

    2) Place oil in a wok or large frying pan set over medium to high heat. Add the chicken, shrimp, or tofu, stir-frying until cooked (1-3 minutes). Cooking Tip: When wok/pan becomes too dry, add a few Tbsp. of water.

    3) Crack the egg into the centre of the wok/pan, then stir to quickly "scramble" the egg until cooked (1/2 minute).

    4) Drain softened noodles and add them to the wok/pan. Add the CurrySimple Pad Thai sauce and continue to stir-fry, lifting and turning the noodles to combine (2-5 minutes).

    5) Add the bean sprouts and spring onions (scallions), continuing to stir-fry another minute.

    6) Taste test the noodles. If you prefer a stronger tasting Pad Thai, add a little more sauce (1 Tbsp. at a time) until desired taste is achieved and noodles are completely cooked.

    7) Finish with a sprinkling of coriander and peanuts (if using), and serve hot.

    Note: Leftover sauce should be stored in an air tight container (Tupperware). The sauce is very concentrated and will last up to 3 months in the refrigerator.


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