For Pad Thai (1 serving)
1 serving of rice noodles (if using dry rice noodles, presoak the noodles 10 mins prior to cooking)
1 tablespoon finely chopped shallots (substitution – yellow onion)
¼ cup firm tofu or fried tofu
¼ cup of shredded dried radish
2 tablespoons of dried shrimp (substitution – raw shrimp)
¼ cup of Pad Thai Sauce
¼ of stock or water
3 tablespoons cooking oil
Bean sprouts and chives to garnish
Baechu Kimchi Original Flavour as a side dish
- Heat up a wok in medium heat. Add cooking oil. Once the oil is heated, add shallots. Cook the shallots until they start to get translucent. Follow by adding dried shrimp, radish and tofu.
- Add Pad Thai sauce, and broth. Let it simmer.
- Add presoaked rice noodles. It might look like there is too much liquid in the pan but the noodles will eventually soak up all the juice.
- Push the noodles to one side of the pan. Crack an egg and scramble it. You can add a bit more oil to the pan before frying the egg to prevent it from sticking to the pan. Add chives and bean sprout.