Pad Thai Ingredients

  • 100 grams prawn peel
  • 1 egg
  • 50 grams flat rice noodles
  • 50 grams bean sprouts
  • Carrot, cabbage
  • 1 spring onion
  • 1 clove garlic
  • 1 piece lime
  • 1 tbsp. ground roasted peanut
  • 1 tbsp. cooking oil

Pad Thai Sauce (Serves 2)

  • 25 grams tamarind juice
  • 3 dry red chillies remove seed cut up small
  • 40 grams palm sugar
  • 4 tbsp. coconut milk
  • 60 grams shallot cut up small
  • 2 tsp. salt
  • ½ cup water
  • 1 tsp chicken stock

Pad Thai Cooking Methods

  • To make sauce, put tamarind juice, chilli, shallot in the grinder. Grind until it is very fine. If it is dry add some water.
  • Move into a sauce pan the add palm sugar, salt coconut milk. Mix well then bring it to boil and simmer. Remove from the heat. It should be a thick consistency when cooled.
  • Heat oil in a frying pan and sauté garlic. When yellowed, add prawn then stir, put into one side of the pan, then add egg and scramble then mix with prawn.
  • Add noodles and Phad Thai sauce then stir until cooked (if it is to dry add a tiny amount of water), add bean sprouts and spring onion and turn to mix together.
  • Spoon into plate and sprinkle with ground peanut. Served with lime and salad.
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