No MSG Added
No preservatives Added
No Artificial Colours Added
Makes 2 servings
Roasted Peanut Included
Sugar 30%, roasted peanut 17%, Tamarind Paste 10%, Shallot 10%, Fish sauce (Anchovy Extract, Salt, Sugar) 9%, Tomato paste 8%, Garlic 5%, Refined Soybean Oil 5%, Distilled Vinegar 4.5%, Salt 1.48%, Chilli Oleoresin 0.02%
Contains peanut and fish.
Preparation and Storage
Preparation and Usage
Recipe: Pad Thai for Two:
1. You may choose Chantaboon Rice Noodle, Rice Stick, Bean Vermicelli, Spaghetti or Linguine. If in dry form, take 120g. and prepare according to manufacturer's directions. For fresh noodles and Udon, 150-200g. is required.
2. Heat 2 tbsp. vegetable oil in a skillet, Fry 100g. shrimps and 100g. diced tofu.
3. Scramble 1 egg and empty contents of Pad Thai Stir-Fry Sauce in this packet. Add the noodles or vermicelli. Stir-combine until cooked. If the dish looks dry, sprinkle some water and continue stirring until done.
4. Add 100g. bean sprout and 3 chives cut into piece. Cook another minute. Make 2 servings and sprinkle with roasted peanut in this packet. (Typical Pad Thai is served with fresh bean sprout, ground chili pepper, banana flower, lime juice, chives and pickled chilli In vinegar.)
Recipe: Pad Thai Fold-Over Omelette Style
1. Heat 2 tbsp. vegetable oil in a large non-stick work. Pour 2 beaten eggs all over to make thin sheet.
2. After putting Pad Thai noodles portion into the middle, fold over.
3. Transfer upside down to a plate. Cut open diagonally.
4. Fold back all 4 corners. Garnish with other ingredients as shown in the front.
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