Thai Traditional Pad Thai Sauce

Base Ingredients

• 300 g Envy Thai Pad Thai Sauce
• 400 g Rice noodles (3 mm or 5 mm)
• 60 ml cooking oil (approx 1/4 cup)
• 1 carrot, julienned (approx 120 g)
• 1 red capsicum, thinly sliced (approx 150 g)
• 1 spring onion, sliced diagonally

Protein (choose one)

• 400 g chicken breast, sliced
• 400 g tiger prawns, peeled
• 400 g beef, thinly sliced
• 400 g pork, sliced
• 400 g firm tofu, cubed

Crunch & Garnish

• 60 g roasted peanuts, crushed (optional)
• 100 g bean sprouts
• Coriander leaves (optional)
• Lime wedges

Method

1. Place rice noodles in a bowl and cover with cold water. Soak for 1–2 hours until flexible but still slightly firm. Drain well.
2. Julienne the carrot and slice the capsicum into thin strips. Slice the spring onion diagonally into 1–2 cm pieces.
3. Heat a large wok or deep frying pan over high heat with a small amount of oil. Cook your chosen protein until just cooked through. Remove from the pan and set aside.
4. Add remaining oil to the wok. Add the drained noodles with a small splash of water and stir-fry on high heat until the noodles soften.
5. Add Envy Thai Pad Thai Sauce, carrot, and cooked protein. Stir well to coat the noodles and heat until steaming hot.
6. Turn off the heat and add capsicum and spring onion. Toss once more to combine.
7. Serve immediately topped with bean sprouts, crushed peanuts, coriander leaves and lime wedges.