![image presents Pad Thai](https://bkk.com.au/wp-content/uploads/2022/07/pad-thai.jpg)
Ingredients
- 100g O-Cha Rice Stick Noodles (SKU 165.07) or Rose Rice Stick Noodles (SKU 165.04)
- 100g bean sprouts
- 3 tablespoon oil
- 2 eggs
- 100g Maesri Pad Thai Sauce (SKU 435.02)
- 100g prawn or 100g hard tofu
- 30g Chinese garlic chive
- 10g roasted peanut
- 1/4 cup Cock Preserved Radish (SKU 473.02)
Directions
- Soak 100g dried rice stick noodles in cold water for at least 1 hour. Drain and set aside
- Heat oil in a saucepan, add 100g shrimp or tofu and stir fry
- Add noodle with Maesri Pad Thai Sauce and stir until noodles have absorbed the sauce
- Push noodles to one side of the pan and add 2 beaten eggs
- Put noodles on top of eggs. Let eggs set then mix through noodles
- Add the beansprouts, garlic chives, radish and peanuts. Turn off the heat and toss to mix.
![Image presents O-Cha Rice Stick Noodles (SKU 165.07)](https://bkk.com.au/wp-content/uploads/2022/07/O-Cha-Rice-Stick-Noodles-SKU-165.07.jpg)
![Image presents Rose Rice Stick Noodles (SKU 165.04)](https://bkk.com.au/wp-content/uploads/2022/07/Rose-Rice-Stick-Noodles-SKU-165.04.jpg)
![](https://bkk.com.au/wp-content/uploads/2022/07/Maesri-Pad-Thai-Sauce-SKU-435.02.jpg)
![Image presents Cock Preserved Radish (SKU 473.02)](https://bkk.com.au/wp-content/uploads/2022/07/Cock-Preserved-Radish-SKU-473.02.jpg)