YIMEE's Pad Thai

A weeknight classic, no fuss required - just YIMEE's Pad Thai Sauce doing the heavy lifting.

Serves 2 · 20 minutes

Ingredients

• 200g flat rice noodles
• 2 tbsp neutral oil 
• 2 cloves garlic, minced
• 200g firm tofu, cubed (or protein of choice)
• 2 eggs, lightly beaten
• 3-4 tbsp YIMEE Pad Thai Sauce (to taste)
• 1 cup bean sprouts
• 2 stalks garlic chives, cut into 2-inch lengths
  
• 1 lime, cut into wedges
• Chilli flakes, to serve (optional)

Method

1. Soak the rice noodles in warm water for 20-30 minutes until pliable but still firm, then drain.
2. Heat oil in a wok or large pan over medium-high heat. Add garlic and cook until fragrant, about 30 seconds.
3. Add tofu and cook until lightly golden on the edges, 3-4 minutes.
4. Push everything to one side of the pan, pour in the beaten egg, and scramble until just set.
5. Add the drained noodles and YIMEE Pad Thai Sauce. Toss everything together until the noodles are evenly coated and heated through for 2-3 minutes.
6. Add bean sprouts and garlic chives, tossing for another minute until just wilted.
7. Plate up, and serve with lime wedges and chilli flakes on the side.

Tip: for extra richness, finish with a drizzle of YIMEE Sunflower Seed Satay on top.