Pad Thai Noodles

1. Boil 4 ounces dry Pad Thai Noodles for 7-8 mins until tender, then drain. They don’t have to be totally soft, just bendy & pliable.
2. Finely chop 1 large shallot, 4 garlic cloves and 1 tbsp chopped ginger.
3. Whisk 2 eggs in a bowl using fork and add generous amount of salt and set aside.

Prepare Pad Thai Sauce

1. Whisk 3 tbsp fish sauce, rice vinegar, brown sugar and 1 tbsp soya sauce.

Prep Protein

1. Slice chicken into thin slices and season it with salt and pepper. You can also use Tofu or shrimp & set aside.
2. Heat Oil in a pan and cook chicken or shrimp over medium-high heat.

Stir Fry Pad Thai

1. Heat peanut oil in a wok and add chopped ginger, garlic and shallots in a wok and stir until golden and fragrant.
2. Make a void in the centre of the wok, add the whisked eggs. Scramble them and break them apart into little bits. Add the drained noodles and toss with the egg mixture, stirring, flipping, frying constantly for 3-4 minutes until noodles become soft. 
3. Add the Pad Thai Sauce and cook 1 minute and add the cooked chicken, tofu or shrimp and turn and toss the noodles for a few more minutes. Cook until the noodles are soft.
4. Squeeze with a little lime juice. Taste. Adjust salt and lime and sweetness to your liking.
5. Garnish with bean sprouts, fresh scallions, cilantro or basil, chili flakes, lime wedges and roasted crushed peanuts!
6. Serve Hot!