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Pad Thai Sauce

Garnish and Condiments

  • Cooking Oil 60.0 ml
  • IQF Prawns, deveined and blanched 250.0 g
  • Dark Soya Sauce 5.0 g
  • Water 400.0 ml
  • Chinese Chive, sliced 30.0 g
  • Bean Sprout, cleaned 200.0 g
  • Dried Shrimp, soaked and deep fried 25.0 g
  • Bean Curd, diced and deep fried 60.0 g
  • Preserved Radish, sweetened and chopped 20.0 g
  • Shallots, chopped 30.0 g
  • Eggs 100.0 g

Before Serving

  • Peanuts, chopped and roasted 20.0 g
  • Pan Fried Omelette, shredded 20.0 g
  • Lime, wedges 20.0 g
  • Chilli Flakes 5.0 g
  1. Pad Thai Sauce

    • In a mixing bowl, mix everything together.
  2. Garnish and Condiments

    • Prepare ingredients as mentioned above.*

    * 150ml Pad Thai Sauce, from above

  3. Before Serving

    • Heat up wok with oil, stir fry shallot and radish till fragrant.
    • Stir fry egg till foamy, stir fry rice noodles, add water and dark soya sauce occasionally till noodles are soften.
    • Add in pad Thai sauce while stir frying.
    • Fold in tofu, dried shrimps, bean sprouts, chives and stir fry till well mixed.
    • Garnish and serve.