Pad Thai Part II.

After trying this particular brand of instant Pad Thai sauce with May at Mt Gambier, I was actually craving for it and I went to get it again. I thought I had thin kway teow (flat rice noodles) at home but after rummaging through my kitchen cupboards, I only managed to find bee hoon (thin rice vermicilli). So here's my version of pad thai!

Ingredients:

Flat rice noodles (preferably) - 2 servings

Garlic

Beans Sprouts

2 Eggs - scrambled

Sliced chicken breasts

Fish cakes

Instant Pad Thai paste (150g or half a small bottle)

Fish sauce (about 2 tablespoon)

Tomato sauce (2 tablespoon)

Sliced chillies, spring onions, chopped peanuts and shallots to garnish