Easy Pad Thai

Ingredients

1 package / 170 g

THAI KITCHEN Pad Thai Noodles, Rice Noodles with Authentic Thai Sauce

4 tsp / 20 ml

vegetable oil, divided

1 cup / 250 g

Omega Plus liquid eggs, well shaken

1

red or green pepper, cut in thin strips

1

clove of garlic, minced

2 tsp / 10 ml

grated fresh ginger

1/2 tsp / 2 ml

crushed red pepper flakes

2 tbsp / 30 ml

lime juice

1 1/2 cup / 375 ml

bean sprouts

3

green onions, sliced

1/3 cup / 75 ml

chopped fresh cilantro

1/4 cup / 50 ml

peanuts

Directions

1. Bring 2 cups (500 mL) water to boil. Turn off heat and immerse Rice Noodles in water for 3-5 minutes until soft but still firm. Rinse with cold running water; drain.

2. In large skillet over medium, heat 2 tsp (10 mL) oil, add shaken Break-Free. Cover and cook 3-5 minutes or until set. Using a spatula, roll the egg into a cylinder omelette style and slide out onto cutting board. Slice egg into bite-size strips.

3. Heat remaining oil over medium-high heat. Sauté red pepper, garlic and ginger and red pepper flakes 2 minutes. Stir in Sauce mix, Noodles and lime juice, heat for 2 -3 minutes.

4. Add bean sprouts, onion and egg strips; heat through. Sprinkle with cilantro and peanuts.