Easy Pad Thai

SAUCE USED : Thai Peanut

Optional: The ketchup, sugar and Sambal are optional and to be adjusted for personal taste.

For a more authentic taste, soak and use tamarind instead of rice vinegar.

• Fuse Thai Peanut Sauce (4 tbs)
• Soy sauce (2 tbs)
• Rice vinegar (4 tbs)
• Rice noodles (1 bag)
• Thinly sliced onions (4 oz)
• Thinly sliced red pepper (2 oz)
• Chicken or prawns (1/2 lb)
• Minced garlic (1 tsp)
• Garnishes: Bean sprouts, egg crepe, cilantro, peanuts, lime wedge

For sweet and spicy version:

• Ketchup (2tbs)
• Rock or brown sugar (1 tbs)
• Sambal or chili oil (2 tsp)

1. Mix sauce ingredients. Let sit for 15 minutes. If you prefer creamier, nuttier flavor, you may use just Fuse Thai Peanut and fish sauces.
2. Saute peppers, onion and garlic for 2 minutes.
3. Add chicken or shrimp. Flip protein when translucent and add drained noodles.
4. Once noodles are almost dry, mix in sauce.
5. Toss noodles evenly in sauce and cook until dry.
6. Remove plate to rest.
7. Make egg crepe (very thin scrambled egg crepe.
8. Garnish Pad Thai with crisp bean sprouts, fresh cilantro leaves, egg crepe and roasted peanuts.