I love Pad Thai. The most delicious one I have tasted so far in Manila is the one at Sofitel. There are variations of this dish and I particularly like the shrimp pad thai. I have seen videos and recipes on how to cook this dish, seems so easy, but I am not quite sure of what the sauce will come out. So in one of my weekly grocery shopping, I happen to see this Pad Thai sauce which looks authentic so I bought a packet. The other problem then was the noodles to use for Pad Thai. I saw that McCormick has a set of Pad Thai noodles and sauce in a big packet. It is quite pricey, but I want my Pad Thai to be near the real thing, so I bought it as well.


And here is the finished product- my quick Pad Thai! The taste is good enough for me and my kids love it! The 1 packet of sauce is just right for the noodles that came in the packet.

Follow the recipe at the back of the sauce packet and cook the noodles according to the packet directions.

You will need:
Pad Thai noodles or Rice noodles, cooked according to package directions
1 Egg
1/2 cup bean sprouts
1/2 cup Shrimps, peeled and deveined
Some tofu
Few sprigs of Cilantro for garnish
1/4 cup peanuts, crushed
Pad Thai Sauce

Marinate the peeled shrimps in lemon juice; let stand for 10 minutes and remove from the juice. Discard the lemon juice.

In a frying pan, head 2 Tablespoon canola oil. Fry the shrimps until it changes to orange color, remove from the pan.

In the same pan, break the egg and cook like scrambled egg. Add the pad thai sauce, shrimps, noodles, bean sprouts and half of the peanuts. Toss to blend all ingredients well. Remove from heat and transfer to a serving dish. Sprinkle the remaining crushed peanuts, garnish with cilantro.

Serve immediately._


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