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
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Soak the Thai rice noodles in boiling water for about 10 minutes until they become soft. Drain and put them aside.
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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.
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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.
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Add the beaten eggs to the vegetables, scrambling and breaking them into small pieces until they’re just done.
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Add the Thai rice noodles, Chinese chives, bean sprouts, peeled shrimp, shredded chicken, fried tofu, and seasoning sauce, then quickly stir.
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Topped with fried peanuts and lime wedges on the side of the dish. Ready to Serve.
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