1 Bag of Pad Thai rice stick noodle
2 Tbsp oil
3 cloves fresh garlic, minced
3 Tbsp light soy sauce
Salt and pepper, to taste
2 Tbsp cornstarch
120 grams raw chicken, beef or pork
(cut into thin strips)
1 cup fresh broccoli florets
(cut into bite sized pieces)
2 eggs lightly beaten
1 Tbsp dark soy sauce
1 Tbsp Thai fish sauce
1 Tbsp oyster sauce
1 1/2 tsp sugar
3/4 tsp seasoned rice wine vinegar
Soak the Pad Thai Noodles in water for about 10 minutes
Heat Wok with cooking oil
Add garlic, red onions, and stir until golden brown. Add your choice of protein and stir for a few minutes
Add Pad Thai noodles, and stir fry another couple minutes. Push the noodles to the edges of the pan, and pour the egg into the center of the pan, tossing lightly to scramble, before mixing the cooked egg into the noodles.
Add soy sauce, sugar, oyster sauce, fish sauce and vinegar stir to coat. Taste and adjust seasonings. Remove from heat. Serves 3 to 4.
3 ounces of fresh rice stick noodles
48 oz of broth
1/4 pound of sliced beef
thinly sliced onion
chopped fresh cilantro
sweet Thai basil
thinly sliced green onion
Dip the fresh rice noodle into boiling water for approximately 5-10 seconds.
Drain the noodles.
Prepare soup base with either bouillion cubes or chicken or beef flavor powder to make 6 cups (48oz) of broth. Bring to simmer.
Pour broth over the noodles. Add sliced beef or chicken and garnish with bean sprouts, basil, mint, and cilantro for additional flavor.Type your paragraph here.