CONFESSION: I’ve always been kind of afraid of pad thai. It took me ages to even taste it, and even then the bottle of Pantainorasingh Pad Thai Sauce sat in my pantry taunting me for ages, along with the very intimidating rice noodles. Noodles you don’t boil? SCARY.

All of my panic was for naught, and tonight’s dinner, while it was made with not so traditional ingredients simply because I didn’t have the “right” veggies available, was absolutely restaurant quality.

Here’s what I used.

INGREDIENTS:

• 1/2 package of Chantaboon Rice Noodles (1 bundle of noodles)
• 1 shallot
• 1 clove
• Handful of baby carrots, julienned
• 2 small chicken breasts
• 1 Tofu Cutlet (one of my favorite products on the planet), julienned
• 1 bottle Pantainorasingh Pad Thai Sauce
• 1/2 very small head of cabbage (1/4 normal head, shredded
• 1 sweet red pepper, sliced thin
• 1 egg

To make the noodles: Soak in warm water for 10 minutes. The noodles will be pliable but not cooked.

To make the stir fry: Stir fry garlic, shallot, chicken, tofu, and vegetables until cooked down. Add in drained noodles and jar of pad thai sauce. Begin to stir everything together. Use a pasta fork if you’ve got one, it makes it easier to control the noodles. When most but not all of the liquid is dissolved, push everything aside to make a space to scramble one egg. Fold the egg in with everything else and toss until everything is well-mixed and the liquid is absorbed.

If you’ve got it, crush up some peanuts and garnish with peanuts. Would also be great with fresh sprouts, bok choy, spring onions and other veggies.