Cut each wonton in half to form two triangle shapes. Fry until crispy and set aside.
In a medium bowl, beat eggs until no egg whites remain. Heat the oil in a non-stick skillet over medium heat. Pour in eggs, tilt pan to spread the eggs evenly and cook on both sides. Set aside to cool down. Then cut into small square pieces. Alternatively, scramble the eggs.
Mix crispy wontons, eggs and tofu, chives, radishes, and 2 cups of bean sprouts.
Add WATCHAREE’S Pad Thai Sauce and mix well. Serve immediately to prevent crispy wonton skins from becoming soggy.
Substitute bean sprouts with pea shoots or sunflower shoots if you like
Add ground peanuts and lime wedges before serving. Add red chili, if you like, and enjoy!
