Thai Stir-fry Noodles (Pad Thai) Recipe

Loaded with umami flavours. A good balance of sweet, salty, and sour with the correct amount of tanginess from tamarind sauce is the key to perfecting this dish. Don’t sweat it! We’ve got the golden ratio covered in this recipe to keep you and your customers happy.

Ingredients

Item	Cost
Cooking Oil	7 tbsp
Shrimp, peeled and cleaned	20 pcs
Tofu, cut into half and sliced	1 pcs
Chili Flakes, fine and reddish	2 tbsp
Garlic, chopped	3 cloves
Shallots, chopped	2
Sweet Radish	3 tbsp
Dried Shrimp, chopped	30 g
Thai Rice Noodle, soaked 20 minutes	350 g
Chive, cut into 3 cm	4 strings
Beansprout	30 g

INGREDIENTS: SAUCE (10 PORTIONS)

Item	Cost
Palm Sugar, minced	100 g
Water	90 ml
Tamarind Paste	1 tsp
Tomato Sauce	5 tbsp
TUMIX® Chicken Stock	1 tsp
AJI-NO-MOTO®	½ tsp

CONDIMENTS:

Item	Cost
Omelette, cut into 4 and sliced	1
Beansprout	20 g
Chive, cut into 3 cm	4 strings
Chili Flakes, fine and reddish	1 tbsp
Toasted Crushed Peanut	2 tbsp

Method

METHOD: SAUCE

Melt palm sugar in a pot. Add in water, tamarind paste and tomato sauce.
Season with TUMIX^® Chicken stock and AJI-NO-MOTO^®.
Ready to use.

METHOD: PAD THAI

Heat up 2 tbsp cooking oil and stir fry prawn and tofu until cooked. Keep aside.
In the same pan, heat up 5 tbsp cooking oil, add in chili flakes and stir fry until fragrant. Add in shallot and garlic stir-fry until browned and fragrant.
Add in sweet radish and dried shrimp, stir-fry until browned.
Add in Thai rice noodle, beansprout, chives and sauce. Stir fry until cooked.
Ready to serve with condiments.