Ingredients:
4 oz protein, sliced 1/4" thick (chicken, pork, tofu or peeled shrimp)
1 Tbsp oil
1/4 c diced onions
1 fresh garlic clove, minced
1 egg
1/4 c water
4 oz dry rice noodles (purchase ours separately or source from your local grocery store)
1/2 c bean sprouts
1 tsp chopped garlic chives or sliced green onion
1 tsp chopped peanuts
4-6 oz Jai's Pad Thai Sauce
Salt and pepper and chili powder (optional) to taste
Directions:
Soak (our) small rice noodles in water* (room temp) for 30-45 minutes or follow directions on store package. Drain.
Heat oil in a non-stick skillet or wok over medium-high heat.
Fry garlic and onion until golden brown. Add protein and stir until cooked, about 2-4 minutes. Add a pinch of salt and pepper.
Add egg, stirring to cook slightly.
Push mixture to the side of the pan. Add water and noodles to the center of the pan. Stir until the noodles soften, about 1-2 minutes.
Add Jai's Pad Thai Sauce and stir well, coating all ingredients, adding more sauce as desired, and season with salt and pepper or chili powder.
Garnish with bean sprouts, chives and peanuts. Serve immediately.
Serves 1
*An addendum to our recipe about soaking the rice noodles:
The water temp is unforgiving - too warm and you’ll end up with mushy noodles. Here are some tips:
Cold water directly from the tap is fine but will take a few hours and should be tested for desired softness before draining.
Soaked, uncooked noodles can remain on your counter for several hours, and several days in the fridge (drain well if you are not cooking the same day and keeping in the fridge).
You can wake up in the morning and soak the noodles with cold tap water at breakfast and they will be ready for cooking at lunch time, or after you get back from work at the end of the day.
If you need a faster soaking (just gotta have that Pad Thai now!), you can soak the noodles in room temperature water (cold from the tap and add a little hot water -but not too warm) and test the softness within 30 minutes and continually check until you achieve the desired softness.
Don’t over stir the noodles when cooking to avoid mushy noodles
Alternate prep with egg omelet on top
Additional ingredients:
Lime slice
Whole green onion
Chili powder
Directions:
Soak (our) small rice noodles in water* (room temp) for 30-45 minutes or follow directions on store package. Drain.
Heat oil in a non-stick skillet or wok over medium-high heat.
Beat egg and fry, rotating the pan to make an egg omelet for about 30 seconds. Remove from pan and slice egg into 1/2" strips. Set aside.
Using the same pan over medium-high heat, fry garlic and onion until golden brown. Add protein and stir until cooked, about 2-4 minutes. Add a pinch of salt and pepper.
Push mixture to the side of the pan. Add water and noodles to the center of the pan. Stir until the noodles soften, about 1-2 minutes.
Add Jai's Pad Thai Sauce and stir well, coating all ingredients, adding more sauce as desired, and season with salt and pepper.
Lay the sliced egg omelet on top, garnish with bean sprouts, sliced green onion, lime slice and chili powder. Serve immediately
Serves 1