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:
- 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.
- Heat Jolly Heart Mate Canola Oil in a wok or large skillet over medium-high heat.
- 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.
- Add tofu and Jolly Young Corn Cuts. Cook for 30 seconds.
- Add noodles and cook for 1 minute. Stir in bean sprouts.
- 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.
- Stir in chopped garlic chives.
- Add 1/4 teaspoon ground chilis and 1 tablespoon peanuts and toss well.
- Transfer to serving plates.
- Garnish with remaining 1/4 teaspoon ground chilis, 1 tablespoon peanuts, and lime wedges.