Stir Fried Pad Thai Noodles
Traditional Pad Thai Noodles can now be enjoyed in a jiffy with the help of Knorr Concentrated Tamarind Sauce. The result is so deliciously satisfying.
Ingredients
Pad Thai Sauce
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Fish Sauce 50 ml
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Palm Sugar, syrup 120 ml
Garnish and Condiments
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Cooking Oil 60 ml
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IQF Prawns, deveined and blanched 250 g
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Dark Soya Sauce 5 g
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Water 400 ml
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Chinese Chive, sliced 30 g
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Bean Sprout, cleaned 200 g
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Dried Shrimp, soaked and deep fried 25 g
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Bean Curd, diced and deep fried 60 g
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Preserved Radish, sweetened and chopped 20 g
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Shallots, chopped 30 g
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Eggs 100 g
Before Serving
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Peanuts, chopped and roasted 20 g
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Pan Fried Omelette, shredded 20 g
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Lime, wedges 20 g
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Chilli Flakes 5 g
Preparation
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Pad Thai Sauce
- In a mixing bowl, mix everything together.
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Garnish and Condiments
- Prepare ingredients as mentioned above.*
* 150ml Pad Thai Sauce, from above
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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.
