Both of us love Pad Thai, but every time eating out just to get the taste of the very plate is not possible. So, I had decided to cook at home. A person with little patience could not cook any elaborate dish. So, I tried to find out some short-cut recipes on the internet. After much browsing I found out one recipe, though that was not a short cut method. But, I thought, when I had a Thai curry paste in my, why not use that. I was wrong!!! The noodles tasted awe full. I realized using short cut method, I wouldn’t get any good result. So, I went to grocery store and bought oyster sauce, fish sauce , and other ingredients. But while going to pay, suddenly I noticed one bottle of pad-thai sauce. I also bought that one also, just to give a try. I cooked pad-thai by using that sauce. I didn’t use oyster sauce or fish sauce. May be next time I’ll use them while cooking Pad Thai. Using that single sauce I able to get the taste of Pad Thai.Here is the recipe using pad-thai sauce
Ingredients: (The measurements are for 2 plates) Rice noodles 2 cups cubed boneless chicken 1tsp ginger paste 1 tsp garlic paste 1 cup small shrimps (shelled and deveined) 1/4 cup or more pad-thai sauce (according to your taste) 1 bunch of spring onion 1 cup bean sprouts 2 tbsp. of oil Method: Marinate the chicken cube with salt, ginger and garlic paste at least for one hour. Cook the rice noodles according to the instruction given on the packet of the noodles. Keep the noodles aside. Heat oil in a frying pan under medium heat. Cook the chicken cube until tender covering the pan. Add the shrimps and cook. Add salt according to your taste. Add the noodles and the pad thai. Give a good stir. Add the spring onion , and cook for few minutes. Serve hot with bean sprouts on the side of the plate.