Thai Food Menu Today

Pad Thai Kung Sod


Details

Palm Sugar 300 g
Fish Sauce 10
Tamarind Juice 1
Chili Powder 3
Rice Noodle (dry) 50 g
Bean Sprouts 500 g
Tiger Prawns 1 tbsn
Tofu (yellow & hard) 1 tbsn
Chinese Chives ½ c
Pickled white Radish 50 g
Roasted Peanuts 1 tbsn
Dried shrimps 4 tbsn
Eggs 3 tbsn
Shallots 4 tbsn
Cooking Oil ,Water or Stock ½ c

Preparation :
1. Fry garlic with 3 tablespoons cooking oil. Add rice noodle and a little water to soften noodle. Add fish sauce, sugar and tamarind juice to taste. Stir fry quickly to prevent noodle forming clumps. Set aside in wok or remove.
2. Use 3 tablespoons cooking oil to fry prawns, preserved white radish, bean curd and chilli flakes. Fold in noodles and stir fry. Set aside in wok.
3. Use 2 tablespoons cooking oil to fry beaten egg. Spread egg evenly over pan. Fold in noodle mixture. Add half of bean sprout and Chinese flat chives. Transfer to a serving dish.

Note : Add together 3 tablespoons fish sauce,
4 tablespoons sugar and
4 tablespoons tamarind juice.
Heat and simmer until thicken. Sauce can be made in advance in large quantity by increasing ingredients portions. Keep in airtight container.

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