Delicious noodle dish for two, adapted for the ingredients I normally stock. This recipe uses storebought sauce – it is expensive online, so I recommend checking your local Asian foods market for the best price. Bean sprouts are also pricy and sometimes hard to find with any quality, so it might be worthwhile to learn to sprout your own from mung beans. The rice noodles can be substituted out for just about any kind of noodle if need be.
- 120g Pad Thai sauce
- 120g Flat rice stick noodles, soaked (or cooked for other types of noodle) until soft
- 200g proteins (tofu and shrimp are the usual, chicken is common, any meat will work. Meats/tofu should be sliced into approximately 2x2x0.5cm blocks.)
- 3 tbsp Vegetable oil
- 1 Egg
- 100g Bean sprouts
- 3 Chives (rough chopped)
- Handful of crushed roasted peanuts
- Lime juice 2 squirts, or two lime slices
- Optional, garlic and onion
- Optional, dried shrimp. A regional ingredient that adds a lot of flavor.
- Add oil to skillet or large wok. Optional, briefly fry the dried shrimp, garlic, and/or onion at high heat.
- Add proteins, brown to taste. It is acceptable to leave them somewhat undercooked at this stage. You can also cook them and remove them, to be re-added at step 6.
- Push proteins to side, add egg, roughly scramble, then mix
- Add Pad Thai sauce and noodles
- Stir fry until excess moisture evaporates to a saucy consistency. If needed, add water to complete cooking of noodles.
- Add bean sprouts, chives, and stir
- Divide into two servings, sprinkle with peanuts and lime juice