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Pad Thai Stir-Fried Rice Ribbon Noodles

Pad Thai Stir-Fried Rice Ribbon Noodles is built on Dried Flat Rice Noodles, Vegetable Oil, Yellow Bean Sauce, Tomato Paste, and Fish Sauce. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 6 oz
• 4 tbsp
• 3 tbsp
• 3 tbsp
• 2 tbsp
• 2 tbsp

Method (preview)

1. 1

   Place noodles in a bowl and cover with warm water; let soak about 15 minutes, or until soft and pliable. Drain; set aside.

2. 2

   Set a wok over medium-high heat. When hot, add 2 tablespoons of the oil.

3. 3

   Add shrimp and chicken; stir-fry until shrimp turns bright orange and chicken turns white, about 30 seconds. Set aside.

4. 4

   Reheat wok over medium heat.

5. 5

   Add the remaining oil and the garlic; brown gently (about 20 seconds).

6. 6

   Increase heat to medium- high.

7. 7

   Add the bean sauce, tomato paste, fish sauce, vinegar and sugar; stir until sugar dissolves.

8. 8

   Increase heat to high.

9. 9

   Break 1 of the eggs into the sauce; beat 3 or 4 times.

10. 10

    Let cook until egg is slightly set but still moist, about 20 seconds.

11. 11

    Repeat with second and third egg.

12. 12

    There should be tiny flecks of egg peeking through.

13. 13

    Add the optional radish, dried shrimp and tofu, the chile flakes, softened noodles and 1 handful of bean sprouts to the hot wok.

14. 14

    Toss and lift noodles until tender and no longer stiff, about 3 or 4 minutes.

15. 15

    Add the chicken broth 2 tablespoons at a time if noodles seem dry, the green onions and the reserved shrimp/chicken mixture; toss for 30 seconds to reheat.

16. 16

    Transfer to a platter and serve with a sprinkling of chopped peanuts, chile flakes to taste and fresh coriander leaves.

17. 17

    Arrange. remaining bean sprouts and lime wedges around noodles. (Squeeze lime over noodles before eating.)

18. 18

    Serve warm or at room temperature.