Pad Thai Stir-Fry Sauce by Rai Ing Dao 500g.

Pad Thai Stir-Fry Sauce by Rai Ing Dao 500g.

This amazing Pad Thai recipe is easy and approachable and can be made in under 30 minutes. It starts with fresh ingredients including rice noodles, chicken, shrimp, tofu, cilantro, bean sprouts, peanuts, and scrambled eggs tossed in a delicious homemade pad Thai sauce that is so good it tastes as it came from your favorite Thai restaurant.

Product Description:
– No MSG Added
– No preservatives Added
– No Artificial Colours Added
– Roasted Peanut Included

Recipe: Pad Thai for Two:
1. You may choose Chantaboon Rice Noodle, Rice Stick, Bean Vermicelli, Spaghetti, or Linguine. If in dry form, take 120g. and prepare according to the manufacturer’s directions. For fresh noodles and Udon, 150-200g. is required.
2. Heat 2 tbsp. vegetable oil in a skillet, Fry 100g. shrimps and 100g. diced tofu.
3. Scramble 1 egg and empty contents of Pad Thai Stir-Fry Sauce in this packet. Add the noodles or vermicelli. Stir-combine until cooked. If the dish looks dry, sprinkle some water and continue stirring until done.
4. Add 100g. bean sprout and 3 chives cut into pieces. Cook another minute. Make 2 servings and sprinkle with roasted peanut in this packet. (Typical Pad Thai is served with fresh bean sprout, ground chili pepper, banana flower, lime juice, chives, and pickled chili In vinegar.)

Recipe: Pad Thai Fold-Over Omelette Style
1. Heat 2 tbsp. vegetable oil in a large non-stick wok. Pour 2 beaten eggs all over to make a thin sheet.
2. After putting the Pad Thai noodles portion into the middle, fold over.
3. Transfer upside down to a plate. Cut open diagonally.
4. Fold back all 4 corners. Garnish with other ingredients as shown in the front.