Singapore Rice Noodles Recipe

● Pad Thai・・・Dried noodles 100g / 280g after reconstitution with water
● Sesame oil ・・・ 25cc
● Egg・・・ 2 pieces
● Muki shrimp・・・ 12 fish (80g)
● Atsuage (Deep Fried Tofu) ・・・ 60g
● Bean sprout ・・・80g
● Sakura shrimp (dried) ・・・ 6g
● Water・・・ 120cc
● PIETRO OUCHI PASTA  Aglio, olio e Peperoncino ・・・ 4 tablespoons
● Chinese chive ・・・40g

● Nuts ・・・ 20g
● Lime  ・・・ 2 pieces
   
<Instructions>①Boil rice noodles until too tough to serve but soft enough to eat, a firm al dente.Drain, and rinse with cold water to keep from sticking.
②Season the shrimp with salt. Cut the fried tofu into cubes.
③Heat the skillet over medium heat. Add 1 tablespoon of roasted sesame oil. Add the eggs and scramble them, and remove.
④Add the 15cc sesame oil the same pan, cook over medium heat. 
Stir fry ❷, add bean sprout, and add Sakura shrimp. Add ❶ ❸ and fry lightly.
When the all ingredients are mixed well, add water and OUCHI PASTA and heat to taste.
To finish, add garlic cut into 5 cm width and mix quickly, then turn off the heat.
⑤Serve in a desihes and serve topped with chopped nuts. Garnish with lime wedges and squeeze over just before eating.