Thai Food - Phad Thai and Tom Yum Kung Recipe

Phad Thai

Ingredients

Thin rice noodles 400 g

Water 400 g.

Phad Thai sauce 320 g.

60 g dried shrimp

Salted radish, chopped 40 g

Yellow soybean curd 160 g.

Bean sprouts 400 g.

Chinese leek leaves 60 g.

Vegetable oil 4 egg 120 g.

Ground Peanut 40 g.

Chinese leek leaves 60 g.

Vegetable oil 4 egg 120 g.

Ground Peanut 40 g.

How To Cook

--Fry noodles with soft water

- Add sauce and mix well

- Add dried shrimp, chopped salted radish and soy cheese

- Add oil around the pan to break eggs and fry until done

- Add bean sprouts, Chinese leek leaves and fry and serve hot

Phad Thai sauce ingredients

Shallot 50 g

Garlic 25 g

Palm sugar, 125 g.

10 g sugar

Fish sauce 50 g

Tamarind juice 25 g.

Vinegar 33g.

Salt 1 g.

Ground dried chilli 1 g.

Oil 40 g

Vinegar 33 g.

Salt 1 g.

Ground dried chilli 1 g.

Oil 40 g

Note: The sauce recipe makes 2 kg.

How to cook

- Pound shallots ingredients in a saucepan. Heat until melted the ingredients.

- Bring to boil and then add the roasted shallots and garlic.

- Mix together and pack them in plastic bags, 80 grams each.

- Scramble the egg and mix with theSpicy noodles. If the pasta looks dry, add bean sprouts and Chinese chives.

- Stir it up with cooked noodles. Then remove from heat.

Strong number of Phad Thai: High calorie, protein, fiber, calcium and phosphorus.

Tom Yum Kung

Main components

Shrimp 500 g

Rice straw mushrooms 600 g

Chilli paste 150 g.

Broth 2,500 g.

Citric acid 10 g salt 15 g

Fish sauce 100 g. Sugar 20g.

Lime juice 15 g.

Hot Chilli 10 g

10 g of dried chilli

40 g lemon grass

40 g shallots 10 g galangal

Kaffir lime leaves 5 g.

Vegetable oil 100 g.

How to cook

1. Roasted chilies, kaffir lime leaves grind, shallots, galangal and lemongrass, and then, until they are smooth with Tom Yum paste.

2. Stir-fry the Tom Yum paste with oil. Add sliced lemon grass and put kaffir lime leaves aside.

3. Put citric acid, salt, sugarand water in a saucepan. Melt and bring to a boil. Then add fish sauce and bring again to boil.

4. Add the Tom Yum paste in the pot. Stir it thoroughly and bring again to boil. Pack in plastic bags, 90 grams per bag.

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