Ingredients
:
200 g Real
Thai Dried small rice noodles
50 g
Real Thai Pad Thai Paste
6 pieces
Fresh prawns, shelled and de-veined
2 cups
Bean sprouts, trimmed off at the roots
1/4 cup
Chinese chives, cut into short lengths
2 tsp
Ground roasted dried
red chili
2 tbsp
Roasted peanuts, coarsely ground
100 g
Tofu, cubed
1 tbsp Shallots,
sliced
5 tbsp
Vegetable Oil
2
Eggs
1 tbsp
Garlic, chopped
2 tbsp
Thai fish sauce
2 tbsp
Sugar
2 tbsp
Tamarind juice
2 tbsp
dried shrimp
Cooking Instruction :
1. Soak Real Thai dried small rice
noodles in hot water for a few minutes or
until tender. Then wash in cold water and
drain. Toss the soaked noodles well with
1 tbsp of oil.
2. Salte the shallots and garlic with vegetable
oil over medium heat until fragrant. Break
the eggs and cook until well scrambled.
Add Tofu and prawns stir-fry until cooked.
3. Next add the noodles and Real Thai Pad
Thai Paste, stirring will until combined.
Add bean sprouts and chives, stir again
to mix.
4. Season and taste until you get just the
taste you like by adding the fish sauce,
sugar, and tamarind juice.
5. Transfer to a serving dish, sprinkle
with the roasted peanuts, dried chili and
dried shrimp. Serve with banana buds, Chinese
chives and wedges of lime.
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