Pad Thai Stir-Fry
A delicious stir-fry recipe using expired frozen Pad Thai, ensuring food safety and reducing food waste.
Ingredients
- 1 package of expired frozen Pad Thai
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 cup mixed vegetables (carrots, bell peppers, snap peas, etc.)
- 2 eggs, beaten
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce (optional)
- 1 tablespoon lime juice
- 1/4 cup chopped peanuts
- Chopped fresh cilantro for garnish
Instructions
Thaw the expired frozen Pad Thai according to the package instructions.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the minced garlic and diced onion to the skillet and cook until fragrant, about 2 minutes.
Add the mixed vegetables to the skillet and cook until they start to soften, about 3-4 minutes.
Push the vegetables to one side of the skillet and pour the beaten eggs onto the empty side.
Scramble the eggs until cooked through, then mix them with the vegetables.
Add the thawed Pad Thai noodles to the skillet and stir-fry for 2-3 minutes, breaking up any clumps.
Stir in the soy sauce, fish sauce (if using), and lime juice. Cook for another 2 minutes.
Remove the skillet from heat and garnish with chopped peanuts and cilantro.
Serve the Pad Thai stir-fry immediately and enjoy!