Скачать или смотреть Easy 15 Pad Thai (better than takeout) 🤤

📝 Ingredients — yields: 2-4 servings

▢ 3/4 cup of Sunlee Pad Thai StirFry Sauce
▢ 8 oz Sunlee Rice Sticks (noodles)▢ 3 tbs vegetable oil▢ 4 cloves garlic, minced
▢ 1⁄3 cup shallots, roughly chopped
▢ 4 oz firm tofu cut into thin slices
▢ 2 eggs, whisked▢ 2 cups bean sprouts
▢ 10 garlic chives (1- inch slices)

Shrimp
▢ 1/2 pound shrimp, peeled and deveined
▢ 1 teaspoon cornstarch▢ 1 teaspoon fish sauce

Garnish
▢ 1⁄4 cup roasted peanuts roughly chopped
▢ 1 lime wedge▢ dried chili flakes (optional)


👩🏻‍🍳 Instructions

1. Soak the Noodles in lukewarm water for 6 minutes.

2. Toss the shrimp in the cornstarch and fish sauce. Then in a large wok, heat 1 tablespoon of oil on medium-high heat. Cook the shrimp for about 1 minute on each side, or until no longer transparent. Remove and set aside.

3. Heat 2 tablespoons of oil in the same wok on medium-high heat until hot. Saute the shallot and garlic until lightly brown and aromatic.

4. Next, add the diced tofu and sauté for 2 minutes.

5. Next, add the noodles and sauce and gently toss together until the sauce is incorporated.

6. Push everything to one side of the pan, pour in the beaten eggs, then quickly scramble the eggs for about 30 seconds. Toss to combine everything in the wok.

7. Turn off the heat and add in the shrimp, bean sprouts, chopped garlic chives and 1⁄2 of the crushed peanuts and gently toss to combine.

8. Serve immediately with chopped peanuts, bean sprouts, lime wedges, and a sprinkle of chili flakes.