Pad Thai
What You Will Need
Ingredients
- 8 oz. Thai rice noodles
- 2 Tbsp. cooking oil
- 2 oz. cooked chicken, shredded
- 3 oz. shrimp, peeled
- 1 oz. onions, julienned
- 2 oz. dried onion slices
- 1 oz. red bell pepper, julienned
- 1 oz. green onions, chopped
- 2 eggs, beaten
- 1 oz. Chinese chives, chopped
- 2 oz. bean sprouts
- 2 oz. fried tofu, cut into pieces
- 2 Tbsp. roasted peanuts, chopped
- 2 lime wedges
Seasoning
- 4 Tbsp. Lee Kum Kee Pad Thai Sauce
- 1 Tbsp. Lee Kum Kee Premium Bouillon Powder Flavored with Chicken (No MSG Added)
- 1/2 tsp. salt
Made with
Lee Kum Kee products
How to make it
Soak the Thai rice noodles in boiling water for about 10 minutes until they become soft. Drain and put them aside.
Add 1 Tbsp. of cooking oil to the hot pot. Stir-fry the shredded chicken and the peeled shrimp until golden brown, then take them out and put aside.
Add 1 Tbsp. of cooking oil into the hot pot, stir-fry the julienned onions, dried onion slices, red bell peppers, and green onions until fragrant.
Add the beaten eggs to the vegetables, scrambling and breaking them into small pieces until they’re just done.
Add the Thai rice noodles, Chinese chives, bean sprouts, peeled shrimp, shredded chicken, fried tofu, and seasoning sauce, then quickly stir.
Topped with fried peanuts and lime wedges on the side of the dish. Ready to Serve.
