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Recipe : Pad Thai

September 12 ,2019


  1. 225 g Flat rice noodles
  2. 3 Tablespoons Oil
  3. 3 Garlic chives
  4. 50 g Tofu cubed 
  5. 3 shrimps
  6. 2 eggs
  7. 1 cup fresh Bean sprouts
  8. 3 mince shallots 
  9. 1/2 cup Dry roasted peanuts
  10. 2 Limes
  11. 1/3 cup Small dried shrimp 

For the Pad Thai sauce

  1. 3 Tablespoons Fish sauce
  2. 5 Tablespoons Palm sugar
  3. 2 Tablespoons Tamarind paste 
  4. 1 Teaspoon Red Paper 


  1. Heat large wok on high. Add all ingredient of Pad Thai sauce. Cook it approximately 8 minutes then set aside. 
  2. Heat large wok on high. Add oil dried shrimp and tofu. Cook for approximately 3 minutes until browned remove them and set aside.
  3. Add noodles, sauce stirring vigorously until noodles soften. You can add in a little bit of water to help soften. Throw bean sprouts, pinch of garlic chives, and mix thoroughly.
  4. Push your noodles over to one side of the wok, leaving one side clear and crack 1 egg directly into opening, scramble and cook to 80% — do not fold in. 
  5. Turn down heat to low. Fold noodles over and set directly on top of egg, about 30 seconds to finish cooking. 
  6. Remove from heat. Plate noodles, add extra chives, peanuts, chili flakes and lime wedges on top for garnish.

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