Korean Glass Noddle Pad Thai with Squid

Recipe for 1 serving

INGREDIENTS

• 7 oz. of Korean glass noddle
• 6 oz. of Thai 3 wheels Pad Thai sauce
• 4 oz. of squid
• 2 eggs
• 2 oz. of fried tofu (cut into a small dice)
• 2 oz. of bean sprout
• 0.5 oz. of green onion (sliced)
• 6 tbsp. of vegetable oil
• Lime wedges
• 0.5 oz. of dried shrimp (optional)
• 0.5 oz. of ground peanut (optional)
• ½ tsp. of red chili flake (optional)

INSTRUCTIONS

1. Boil Korean glass noddle for 6-7 mins until it becomes translucent. Then rinse the noodle 2-3 times in cold water and put it into a bowl to drain water.
2. Heat 2 tbsp. of oil in a fried pan over high heat. Next add squid and cook until mostly cooked through and set it aside.
3. Heat 2 tbsp. of oil in a fried pan over medium heat. Then add dried shrimp and fried tofu and cook for 2-3 mins. Next add the noddle and squid to the pan, pour Pad Thai sauce on top. Then stir all the ingredients to mix, toss gently for a few mins until the sauce is absorbed by the noddle. Then set it aside.
4.  Heat 2 tbsp. of oil in a fried pan over medium heat. Next add 2 eggs and scramble until cooked. Then add step 3 noddle back to the pan and gently stir for a few mins to mix with the egg. And turn off the heat.  
5. Place the noddle on a plate, add green onion on top and bean sprout, ground peanut, chili flake and lime wedges on the side.   
6. Before enjoying the dish, first squeeze lime wedges on the noddle, second mix the noddle with bean sprout, ground peanut, chili flake for more texture and intense flavor.

Have fun cooking! ☺