I was amazed how easy this Pad Thai was to make. It looked and tasted the same, if not better than going out to a Thai restaurant.
Here is the original recipe
Soak Rice Noodles according to directions for sauté on box.
Heat 2 tablespoons vegetable oil in wok or large skillet over medium-high heat.
Add egg. Scramble lightly, about 20 seconds.
Add shrimp or meat. Stir-fry until cooked through.
Add remaining vegetable oil. Add drained noodles. Stir-fry 4-7 minutes until firm but tender.
Add scallions, peanuts and Pad Thai Sauce. Stir-fry about 1 minute. Stir in bean sprouts.
Serve hot, garnished with cilantro and lime wedges.
Heat 2 tablespoons vegetable oil in wok or large skillet over medium-high heat.
Add egg. Scramble lightly, about 20 seconds.
Add shrimp or meat. Stir-fry until cooked through.
Add remaining vegetable oil. Add drained noodles. Stir-fry 4-7 minutes until firm but tender.
Add scallions, peanuts and Pad Thai Sauce. Stir-fry about 1 minute. Stir in bean sprouts.
Serve hot, garnished with cilantro and lime wedges.
I changed it a little bit when I made it for myself. I used organic olive oil instead of vegetable oil, tofu instead of shrimp or chicken and I used Vegan peanut satay sauce in place of pad thai sauce. I also added shredded carrots just because I had them on hand.
*the picture is of Dominick's Pad Thai w/chicken and no sprouts
