PAD THAI

PREP TIME: 20 MIN

COOK TIME: 8 MIN

SERVINGS: 2

Ingredients:

• 1 set of Mike’s Organic Pad Thai Noodles
• 6 shrimp cleaned (or chicken or mushrooms)
• ½ cup of extra firm Tofu cubed, fried in some oil until browned. Season with salt.
• 2 tbsp vegetable or avocado oil
• 2 cloves garlic sliced
• 1 shallot or ¼ red onion sliced not too thinly
• 2 eggs beaten
• 1 cup bean sprouts (optional, I do not care for them)
• 2 tbsp chopped chives or green onions
• ¼ cup crushed peanuts
• 1 lime, cut into wedges

Instructions

1. Prepare the noodles:
• Soak the rice noodles in warm water for 20 minutes or until pliable but still firm.
• Drain and keep ¼ cup of the water.
• Set aside.
2. Stir-fry:
• Heat 1 tbsp oil in a pan over medium-high heat. Add your protein and cook until almost done, then set aside.
• Add another tbsp of oil, then sauté garlic and shallot until fragrant.
• Add the Noodles
• Add the Pad Thai Sauce
• Add the reserved Water
• Stir and cook until the noodles are almost done and soft
• Add the tofu
• Make room on one side of the pan and add some more oil
• Add egg into the oil and scramble it quickly.
3. Combine everything:
• Toss in the cooked protein, bean sprouts, and chives. Stir well but carefully.
4. Serve:
• Plate the Pad Thai, sprinkle with crushed peanuts, some extra chili flakes and serve with lime wedges.