While I love to make my own rice noodles, @LotusFoods' Organic Traditional Pad Thai Rice Noodles come in handy when I'm in a time crunch! The texture is on point, and you can have a plate of delicious savory noodles in no time. What is your favorite noodle dish? Mine is definitely Char Kuey Teow, a delicious stir-fried flat rice noodle dish tossed in a savory sauce. The wok charred noodles are lip-smacking good. When I order this dish from the hawker stall, I love to ask for extra mung bean sprouts for the crunch. Check out the recipe below and on @lotusfoods' website and make some today!⁣ ⁣ Ingredients⁣ - 1 pkg Lotus Foods Organic Traditional Pad Thai Rice Noodles⁣ - 11⁄2 tbsp light soy sauce (or to taste)⁣ - 1 tbsp dark soy sauce (plus more for deeper color)⁣ - 1⁄4 tsp mushroom seasoning⁣ - cooking oil⁣ - 3 garlic cloves, chopped⁣ - 3 oz sliced pan-fried tofu⁣ - 1 tbsp sambal ⁣ - 1⁄2 cup vegan egg liquid (optional)⁣ - 2 cups mung bean sprouts⁣ - 1⁄2 cup Chinese chives, chopped⁣ ⁣ Instructions⁣ 1. Cook the noodles as directed (I extended the cooking time to 8-9 mins). Drain and rinse.⁣ 2. Combine soy sauces and mushroom seasoning in a bowl. ⁣ 3. Heat a large wok with 1 tbsp oil over med-high heat.⁣ 4. Sauté garlic until aromatic, then add tofu and sambal, and quickly stir-fry for a few seconds.⁣ 5. Add the noodles and swirl in the sauce. ⁣ 6. Quickly toss to combine and continue to stir-fry until all the noodles are coated with sauce. ⁣ 7. If using vegan egg liquid, push the noodles to the side of the pan and add a drizzle of oil. Pour in the vegan egg and cook until it starts to set (~2 mins, depending on your pan's heat). Bring the noodles over and cover the egg, letting it cook for another few seconds before tossing.⁣ 8. Finally, add the mung bean sprouts and chives and toss until the veggies start to wilt. Taste test and add more soy sauce if needed. ⁣ 9. Serve hot with a side of sambal.⁣ 10. Enjoy!