2 Tbsp. of vegetable oil for stir-frying
1/4 cup crushed or chopped peanuts1/2 cup fresh coriander
Place noodles in a pot of boiling water. Cover with lid and allow to soften while continuing throughsteps 2 and 3.
Place oil in a wok or large frying pan set over medium to high heat. Add the chicken, shrimp, ortofu, stir-frying until cooked (1-3 minutes).
When wok/pan becomes too dry, add afew Tbsp. of water.
Crack the egg into the centre of the wok/pan, then stir to quickly "scramble" the egg until cooked(1/2 minute).
Drain softened noodles and add them to the wok/pan. Add theCurrySimple Pad Thai sauce and continue to stir-fry, lifting and turningthe noodles to combine (2-5 minutes).
Add the bean sprouts and spring onions (scallions), continuing tostir-fry another minute.
Taste test the noodles. If you prefer a stronger tasting Pad Thai, add a little more sauce (1 Tbsp.at a time) until desired taste is achieved and noodles are completely cooked.
Finish with a sprinkling of coriander and peanuts (if using), and serve hot.
Leftover sauce should be stored in an air tight container (Tupperware). The sauce is veryconcentrated and will last up to 3 months in the refrigerator.Buy it now -CurrySimple Pad Thai Sauce