30 minutes
2 servings
Stir-fry
Pad Thai noodles (or wide rice noodles): 200g
Peeled shrimp: 8-10
Eggs: 2
Bean sprouts: 1 handful
Chinese chives: As needed
Garlic: 2 cloves
Bull Head Sweet Chili Sauce: 2.5 tbsp
Lemon juice: 1 tsp
Soy sauce: 1 tsp
Fish sauce: 1 tbsp
Crushed peanuts: As needed
1
Soak the wide rice noodles according to package instructions until softened, then drain and set aside.
2
Heat oil in a pan, scramble the eggs until half-cooked, and remove them.
3
Sauté minced garlic, then add the shrimp and stir-fry until they change color.
4
Add Bull Head Sweet Chili Sauce, fish sauce, and soy sauce, stirring until fragrant.
5
Toss in the drained noodles and scrambled eggs, stir-fry quickly until well combined and the noodles are fully cooked.
6
Toss in bean sprouts and Chinese chives. Turn off the heat, drizzle with lemon juice, and garnish with crushed peanuts before serving.
