Directions

1. Begin by transferring the rice noodles into a large bowl. Pour lukewarm water on the noodles ensuring they are fully submerged. Stir it and let stand for 20-30 minutes (or follow package instructions) until al dente. After that, drain and keep aside.

2. Meanwhile, prepare the beef slices. Put the into a bowl and add water to rehydrate them for 20 minutes. Then, drain the water and cut the beef slices into thin strips. Keep aside. (internal note: don’t put in packet)

3. Now, heat the oil in a wok/skillet over a medium-high flame.

4. Add the garlic, ginger, red chili, & spring onions. Sauté for 1-2 minutes.

5. Add the meat, sprinkle salt, and stir fry for 3-4 minutes.

6. Next, add the julienned carrots and mix well for 1 minute.

7. Next, add the julienned carrots and mix well for 1 minute.

8. Make some space in the middle of the wok and crack the egg. Scramble and mix it with the rest of the ingredients.

9. Stir in the prepped noodles and drizzle the Pad Thai sauce. Cook for 6-7 minutes while stirring frequently until they soak up the sauce.

10. Mix the bean sprouts for 2-3 minutes and turn off the stove.

11. Finally, serve the stir fry Pad Thai alongside peanuts and lime wedge!