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Pad Thai 20

Make Pad Thai 20 at home with Flat Rice Noodles, Vegetable Oil, White Vinegar, Fish Sauce, and Palm Sugar Or Brown Sugar. Keep it handy for the next time you cook it.

Ingredients

• 6 oz
• 3 tbsp
• 1/4 cup
• 1/4 cup
• 2 tbsp
• 1 cup

Method (preview)

1. 1

   Heat a wok or large skillet over high heat.

2. 2

   Add 1 tablespoon of the oil, add the basil leaves and fry just until crisp, about 1 minute.

3. 3

   Lift leaves out with a slotted spoon and drain on paper towels.

4. 4

   Add 1 more tablespoon of oil to wok.

5. 5

   Add the tofu, chicken or shrimp, salt and paprika, and stirfry until cooked through and browned, about 3 to 5 minutes.

6. 6

   Stir in the eggs and scramble, while shredding them with a spoon, until egg is just set.

7. 7

   Reheat wok and add remaining tablespoon oil.

8. 8

   Add the garlic and stirfry until aromas are released, about 10 seconds.

9. 9

   Add the vinegar, fish sauce, palm or brown sugar, and heat through.

10. 10

    Add the drained noodles and toss until the noodles have absorbed most of the sauce, about 3 minutes.

11. 11

    Add the red chile paste, dried shrimp, ground peanuts, bean sprouts, and reserved tofu, chicken or shrimp and eggs, and toss thoroughly.