Pad Thai

Pad Thai (Stir Fry Rice Noodles And Chicken)

2 Tbsp cooking oil, divide into 2
2 cloves crushed garlic
1 cup of chicken, cut into thin strips
½ cup fried tofu, cut into small cubes or strips
1 egg
4 oz rice stick, soaked in water for an hour or until soften; drained, put aside
1/2 cup Pad Thai Sauce, use 1 Tsp of this to add to chicken
1/2 tsp salt
1 stalk green onion or chives, cut into lengths

5 cilantro sprigs, cut into lengths
2 Tbsp ground peanut, divide into 2

1 Tbsp ground dried red chili
2 cups bean sprout, divide into 2
2 lime wedges

Directions:

Heat pan with 1 Tbsp cooking oil. Add crushed garlic, wait until golden brown, then add chicken, tofu, 1/2 tsp salt and 1 Tbsp Pad Thai Sauce. Stir occasionally for about 5 minutes, until chicken is cooked.

Pushed all components to one side of pan, add 1 Tbsp cooking oil onto the opposite side of pan, cracked egg and drop onto the pan. Scrambled the egg, stir all ingredients together, then add rice noodles, and the rest of Pad Thai Sauce. Stir rice noodle until soften then remove from heat.

Add green onion, 1 Tbsp ground peanut, and/or some portion of ground chilli (depend on how hot you want the dish to be). Placed onto 2 plates.

Garnish:

1 Tbsp peanut

1 lime wedge

Sprinkle cilantro over the dish

Placed the rest of bean sprout on the side of the dishes

Serving: 2