Ingredients:

vegetable oil

Pad Thai rice noodles and Pad Thai sauce (bought packaged together or separately)

1 package of firm tofu

1 egg

bean sprouts

green onion

Instructions:

Boil three cups of water in a small pot. Once water is boiled, turn off heat and simmer noodles in water for three minutes until tender but not fully cooked.

Heat a large wok with one tsp of vegetable oil. Crack and beat an egg in a bowl and cook in the wok for about two minutes. Scramble the egg until it is in small pieces. Remove egg from wok and place to the side on a plate.

Cut up tofu into small cubes. Heat one tsp of vegetable oil in wok and cook tofu until it is golden on the outside.

While tofu is cooking, wash and chop green onions and prepare bean sprouts.

Once tofu is cooked in the wok, add the pad thai noodles and the sauce, and mix until sauce is spread throughout. Add one tsp of water to noodles and mix continually until noodles are fully softened.

Mix in the bean sprouts and scrambled egg until coated with sauce. Add green onions last and serve with a lemon wedge and crushed peanuts.

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About the author

Hillete Warner
Hillete Warner is the former Lifestyle Editor for the Grapevine and graduated (2012) from Western's Media, Information and Technoculture program. Hillete is passionate about the arts and hopes to combine her love of writing and graphic design in her future career.