Thai Kitchen Original Pad Thai (Stir-Fry Rice Noodles with Sauce)
3 Tbsp. Veg. oil
4 oz. cut chicken, shrimp, veggies or tofu (I use shrimp)
1/2 cup fresh bean sprouts
1/4 cup crushes peanuts
Optional: lime wedges, fresh chilies and cilantro
Boil 3 cups of water. Turn off heat. Soak noodles in water for 3 to 5 minutes. Drain and rinse with cold water for 30 seconds.
In wok heat 1 T veg. oil. Add egg and fry until scrambles. Remove egg.
in wok heat 2 T. veg oil. Add shrimp (or whatever you choose) and stir-fry until cooked. Add softened noodles and sauce. Stir-fry for 3 to 4 minutes to mix. Add bean sprouts and scrambled egg. Mix well. Add peanuts, and garnish with lime, chilies and cilantro. Delicious!