Description

An authentic, easy and scrumptious Thai noodle dish.

Soak the rice noodle stick in the hot water for 10 minute, or until softened, drain all the excess water and set aside.

Cook and stir-fry tofu in the wok, turning the pieces until golden on all sides, cut into small pieces when it’s cooled down. (Optional)

Heat the wok over a medium-high heat. Add 2 tablespoon cooking oil, Crack egg into centre and stir-fry quickly to scramble, push aside. Add 2-4 cloves of crushed garlic, add chicken stir-fry until brown, add prawns stir-fry for 2 minutes or until pink, add enough of the So..Saucy pad Thai sauce to keep the ingredients frying nicely. Add noodles and the remainder of the So..Saucy pad Thai sauce. Stir-fry until all ingredients are mixed well, add beansprout and sliced spring onion stir-fry for another 2 minutes. Remove from heat and serve on a serving platter or individual plate, garnish with crushed peanuts.

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