Phad Thai
Ingredients
Narrow rice noodles 400 g.
Water 400 g.
Phad Thai sauce 320 g.
Dried shrimp 60 g.
Chopped Salted white radish 40 g.
Yellow soybean curd 160 g.
Bean sprouts 400 g.
Chinese leek leaves 60 g.
Egg 4 Vegetable oil 120 g.
Ground peanut 40 g.
Chinese leek leaves 60 g.
Egg 4 Vegetable oil 120 g.
Ground peanut 40 g.
How to Cook
- Fry noodles with water until soft
- Add sauce and mix thoroughly
- Add dried shrimp, Chopped Salted white radish and soybean curd
- Add oil around the pan, break eggs and fry until done
- Add bean sprouts, Chinese leek leaves and fry and serve warmly
Phad Thai Sauce Ingredients
Shallot 50 g.
Garlic 25 g.
Palm sugar 125 g.
Sugar 10 g.
Fish sauce 50 g.
Tamarind juice 25 g.
Vinegar 33 g.
Salt 1 g.
Dry ground pepper 1 g.
40 g of oil
Vinegar 33 g.
Salt 1 g.
Dry ground pepper 1 g.
40 g of oil
Note: The sauce recipe is 2 kg.
How to cook
- Shallot Pound ingredients in a saucepan. Heat to melt the ingredients.
- Bring to the boil and then add the shallot and roasted garlic.
- Mix and pack in plastic bags, 80 grams each.
- Scramble the egg and mix with the pasta hot. When the dough looksDry, add bean sprouts and Chinese chives.
- Stir it up with cooked pasta. Then remove from heat.
High number of Phad Thai: calories, protein, fiber, calcium and phosphorus.
Tom Yum Kung
Main components
500 g shrimp
600 g rice straw mushrooms
Red pepper paste 150 g.
Broth of 2,500 g.
Citric acid 10 g salt 15 g
Fish sauce 100 grams of sugar 20 g
Lime juice 15 g.
Hot Chili-10g.
Dried Chili 10 g.
Lemon grass 40 g.
Shallots 40 g. Galangal 10 g.
Kaffir lime leaves 5 g.
Vegetable oil 100 g.
How to cook
1. Roast chilies, kaffir lime leaves, shallots, galangal and lemon grass and then grind them until smooth to Tom Yum paste.
2. Stir-fry the Tom Yum paste with oil. Add sliced lemon grass and kaffir lime leaves, set aside.
3. Put citric acid, salt, sugar and water into a pot. Melt it and bring to boil. Then add the fish sauce and bring to a boil again.
4. Add pasta in the pot of Tom Yum. Stir well and bring to a boil again. Packed in plastic bags, 90 grams per bag.
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