Pad Thai with Egg (Quick Version)

Name: Pad Thai with Egg (Quick Version)
Total time: 1800 s
Yield: Serves 1 serving
Ingredients: 1 large egg; 1 plate (about 3.5 oz or 100 grams) rice noodles; 2 tablespoons chopped pickled radish; 2 long green beans; 1 cup bean sprouts (about 100 grams); 4 tablespoons Pad Thai sauce; 1-2 teaspoons fish sauce; 1 tablespoon granulated sugar; 1 ladle (about 2 tablespoons or 30 ml) vegetable oil; 2 ladles (about 1/4 cup or 60 ml) water

Tipsuda Putjorn @Teachertip

This recipe uses just a few ingredients and focuses on the noodles. For extra flavor, add chili flakes, lime, and crushed peanuts.

Tipsuda Putjorn @Teachertip

This recipe uses just a few ingredients and focuses on the noodles. For extra flavor, add chili flakes, lime, and crushed peanuts.

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Ingredients

30 minutes

Serves 1 serving

1large egg
1plate (about 3.5 oz or 100 grams) rice noodles
2 tablespoonschopped pickled radish
2long green beans
1 cupbean sprouts (about 100 grams)
4 tablespoonsPad Thai sauce
1-2 teaspoonsfish sauce
1 tablespoongranulated sugar
1ladle (about 2 tablespoons or 30 ml) vegetable oil
2ladles (about 1/4 cup or 60 ml) water

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Steps

30 minutes

1

Prepare the vegetables in the amounts you prefer.
2

Heat a pan and add the vegetable oil. Once hot, add the rice noodles and chopped pickled radish. Stir-fry until the noodles soften, then add the water. Continue stir-frying until the noodles are tender. Add the Pad Thai sauce, sugar, and fish sauce. Stir well to combine.
3

Add the egg and stir-fry until it starts to set. Then add the green beans and stir-fry until just cooked.
4

Add the bean sprouts and stir-fry briefly until they're just tender but still crisp. Serve immediately.