INGREDIENTS:
| Refined sun-flower
seeds oil |
0.61% |
| Fried onion |
2.86% |
| Soybean sauce |
9.80% |
| Boiled water |
56.37% |
| White sugar |
13.50% |
| Distilled vinegar |
11.03% |
| Pulverized dried
chilli |
0.32% |
| Fried toufu |
4.08% |
| Pulverized ground
pea nut |
1.43% |
PREPARATION:
Soak the noodles in warm water for 20-30 mins then drain. In a wok of frying
pan, heat the oil, add the garlic and fry until golden brown. Add the egg into the wok and
stir till cook. Add the noodles and stir well. Then add half of the phad
thai sauce, dried shrimps and half of the beansprouts, stirring quickly always.
Test the noodles for tenderness. When done serve garnished with the remainding sauce,
beansprouts and spring onions
SERVES: 2
| * |
Other packaging and sizes are available
i.e., retort touches |
|
TM
PHAD
THAI
