STEP 1/18
Soak rice noodles in water
STEP 2/18
Grease a pan with cooking oil and mix the eggs when they start to cook
STEP 3/18
Cut the whole garlic into pieces and stir-fry them together Cook back and forth with chopsticks
STEP 4/18
Place beef toffee on kitchen towel to drain blood
STEP 5/18
If you add peanuts or nuts, Southeast Asian food tastes better
STEP 6/18
I ground the cashew nuts into a mini mortar
STEP 7/18
Pad thai usually has bean sprouts, but I prepared enoki mushrooms, carrots, onions, and green peppers
STEP 8/18
Pad Thai sauce, watery soy sauce, and minced garlic
STEP 9/18
I heated rice noodles in the microwave for 2 minutes (twice 1 minute each)
STEP 10/18
Put carrots and enoki mushrooms in a pan and stir-fry 2T of Pad Thai sauce
STEP 11/18
Put the meat in the middle
STEP 12/18
Put a drop or two of soy sauce on top of the meat
STEP 13/18
Add sliced onions
STEP 14/18
I'll add the drained rice noodles
STEP 15/18
Add green pepper, minced garlic, 2T Pad Thai sauce, 1T soy sauce and stir-fry evenly
STEP 16/18
Add scrambled eggs and stir-fried garlic
STEP 17/18
Add cashew nut powder and sesame salt and mix Taste it and add soy sauce if it's bland
STEP 18/18
I cut cabbage leaves into the leftover rice noodles and fried eggs with Pad Thai sauce and rice noodle sauce. It's still good
If you don't have a Pad Thai sauce, combine fish sauce, vinegar, oyster sauce, sugar and peanut butter (or butter) to create a sweet and sour taste