250g Mai Siam Rice Noodles (5mm) - dry weight
3 Tbsp Vegetable oil
1 tbsp chopped sweetened radish (optional)
1 Chicken Breast (finely sliced) AND/OR
120g fresh prawns
6 Tbsp Mai Siam Pad Thai Sauce
small bunch of chives (cut into 1 inch lengths)
4-5 drops Mai Siam Thai Fish Sauce
sliced red chillies for garnish (optional)
30g crushed roasted peanuts for garnish (optional)
Soak the rice noodles in tepid water for 20 minutes and drain well.
Heat a wok and when hot add 2 tbsp of vegetable oil. When oil is hot add sweetened radish, chicken and/or prawns and cook quickly.
Add rice noodles and stir fry until noodles are soft. You might need to add a little water to separate the noodles.
Add the Pad Thai sauce, chives and beansprouts then continue stir frying for 1 minute. Move noodles aside in the centre of the wok to make a well.
Pour 1 tbsp oil in the wok (not necessary if using a non stick wok) and break the eggs into the well. Scramble the egg in the well and fold the noodles from the side of the wok into the centre and continue stir frying the eggs and noodles.
Finally add fish sauce to taste. Garnish with sliced chillies and crushed peanuts. Serve immediately.