Pad Thai

Pad Thai

Ingredients:

• 5 oz Pad Thai Rice Noodles
• hot water
• 3 tbsp Jolly Heart Mate Canola Oil
• 1 pc egg, slightly beaten
• 6 pcs medium sized shrimp, peeled and deveined
• 120 g pressed tofu (bean curd)
• 1 can Jolly Young Corn Cuts 425 grams, drained
• 1 cup bean sprouts
• 1/2 cup tamarind water
• 2 tablespoons Thai fish sauce (Nam Pla)
• 1 1/2 tablespoon simple syrup
• garlic chives, chopped for garnish
• 1/2 tsp chili, ground
• 2 tsp peanuts
• lime wedges

Procedure:

1. Place noodles in a large bowl; pour hot water over to cover. Let it soak until tender but not mushy, 5-10 minutes. Drain and set aside.
2. Heat Jolly Heart Mate Canola Oil in a wok or large skillet over medium-high heat.
3. Add egg and stir until barely set, about 30 seconds then add shrimp. Stir until shrimp and egg are almost cooked through, for about 2-3 minutes.
4. Add tofu and Jolly Young Corn Cuts. Cook for 30 seconds.
5. Add noodles and cook for 1 minute. Stir in bean sprouts.
6. Add tamarind water, fish sauce, and simple syrup and stir-fry until sauce is absorbed by noodles and noodles are well coated, about 1 minute.
7. Stir in chopped garlic chives.
8. Add 1/4 teaspoon ground chilis and 1 tablespoon peanuts and toss well.
9. Transfer to serving plates.
10. Garnish with remaining 1/4 teaspoon ground chilis, 1 tablespoon peanuts, and lime wedges.