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Pad Thai with Glass Noodles, Egg, and Textured Vegetable Protein
Here it is, a simple lunch dish: "Pad Thai with Glass Noodles, Egg, and Textured Vegetable Protein." The noodles are chewy and soft, not mushy.
Pad Thai with Glass Noodles, Egg, and Textured Vegetable Protein
Here it is, a simple lunch dish: "Pad Thai with Glass Noodles, Egg, and Textured Vegetable Protein." The noodles are chewy and soft, not mushy.
Cooking Instructions
- 1
Soak 1 package of glass noodles and 5 bunches of textured vegetable protein in water until soft. Wash the garlic chives and bean sprouts thoroughly three times, then cut the chives to equal lengths. Wash the 3 eggs thoroughly and set aside.
- 2
Heat a pan and add 2 tablespoons of rice bran oil. Sauté the garlic until golden and fragrant. Crack the prepared eggs into the pan and add the soaked textured vegetable protein. Stir-fry and mix well. Add 3-5 dashes of oyster sauce, 3 tablespoons of sugar, and 3 tablespoons of vinegar. Stir-fry and mix, then taste for a balance of sour, sweet, and salty flavors.
- 3
Continue to stir-fry and mix thoroughly. Add the glass noodles, bean sprouts, and garlic chives, and stir-fry until evenly colored. Taste again to ensure a well-rounded flavor.
- 4
Once the flavors are balanced, serve the Pad Thai with Glass Noodles, Egg, and Textured Vegetable Protein.
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