VH is making it easier and easier to make delicious Asian cuisine from the comfort of your own kitchen. I took their new Pad Thai sauce for a spin with delicious results. I kept this recipe as simple as possible while keeping it both quick and delicious. Pad Thai sauce is sweet and garlicky with a slight hint of heat. The fairly bland rice noodles perfectly balance the intense flavour of the sauce. This turned out so great we had it again for dinner the next night!
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Pad Thai Noodles
Serves: 2
Couch to table in: 30 minutes
Ingredients:
1 package Thai rice noodles, prepared
3 tablespoons vegetable oil
1 clove garlic, minced
1 large egg, beaten
1 cup mixed vegetables, chopped (e.g. pepper, broccoli, sugar snap peas)
1 package firm tofu, cubed
1 cup chicken broth
1/2 cup bean sprouts
1 green onion, green only, cut into 2 inch strips
1/4 cup chopped peanuts
355ml bottle VH Pad Thai sauce
Preparation:
- In a wok heat oil over High heat. Add garlic, tofu, and vegetables. Stir-fry until softened, about 2 minutes. Move aside and stir fry egg.
- Add noodles and broth to wok and mix to coat. Add Pad Thai sauce and stir until heated through, about 1 minute.
- Add in bean sprouts and green onions and stir until softened, about 1 minute. Top with peanuts and serve.
We are all HUGE pad thai fans in this house! Can’t wait to try this recipe – it looks easy and delish. thanks for sharing!
I would do the chicken first until cooked and then set it aside. Add back in when you add the sauce.
When would I stir-fry in chicken or meat?
Delish- I make my own Pad Thai sauce but I literally do not have the time for that anymore, so I’m grabbing a bottle of this next time I’m at the store. The Boy LOVES Thai food & it’s an awesome way to get veggies into him!
PS- also awesome with left over chicken thrown in!
Diana – a few tips for you –
1) use lots of water – I generally make mine in a stock pot. These noodles are very starchy
2) they take MUCH quicker than conventional noodles. The one I used (medium) get dropped into boiling water for 2 to 3 minutes. Generally, you add/subtract a minute as the rice noodles get smaller/larger in size.
3) once you strain the water away – give the noodles a good rinse in cold water. This will stop them from continuing to cook and also remove some more of the starch
hope this helps!
ok, this may be a stupid question but how do you cook those rice noodles??? my directions are not in english, and last time i tried to cook them they were super water-logged… any advice chef dad?
This is timely since I had the worst Pad Thai. Ever. Last night at a Casey’s in Timmins! I know, I know, what did I expect, but, someone told me they did a good job with Pad Thai….Um, NOT! It sucked.
So, I’m going to try this to make up for that. And, it’s easy. Yay. Keep the easy recipes coming please.
Super simple recipe. Will have to try it soon!
mmmmm. these were so stinkin’ good.
Mmmm… noodles…