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

Chopped salted radish 40 g.

Yellow soybean curd 160 g

400 g bean sprouts

Chinese leek leaves 60 g.

Vegetable oil 4 eggs 120 g.

40 g ground peanut

Chinese leek leaves 60 g.

Vegetable oil 4 eggs 120 g.

40 g ground peanut

How to Cook

- Fry noodles with water tosoft

- Add the sauce and mix thoroughly

- Add dried shrimp, chopped salted radish and soybean curd

- Must be given to the pan add oil, eggs and fry until

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

Phad Thai sauce ingredients

Shallot 50 g

Garlic 25 g

125 g. palm sugar

10 g. sugar

Fish sauce 50 g.

Tamarind juice 25 g.

Vinegar 33 g.

1 g Salt

Dry earth derivatives 1g.

40 g. oil

Vinegar 33 g.

1 g Salt

Ground dried chillies 1 g.

40 g. oil

Note: The sauce recipe makes 2 kg.

How to Cook

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

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

- Mix together in plastic bags, 80 grams per pack.

- Scramble the egg and mix the noodles with sauce. When the pasta look dry, add bean sprouts and ChineseChives.

- Mix with the pasta is cooked. Then take off heat.

Power Point Phad Thai: High calories, protein, fiber, calcium and phosphorus.

Tom Yum Kung

Main Ingredients

500 g shrimp

600 g rice straw mushrooms

Chili paste 150 g.

Broth 2500 g.

Citric acid 10 g. salt 15 g.

Fish sauce 100 g. 20 g. sugar

Lime juice 15 g.

Hot Chili 10 g.

Dried Chili 10 g.

Lemongrass 40g.

10 40 g shallots galangal g.

Kaffir lime leaves 5 g.

Vegetable oil 100 g

How to Cook

Before you roast peppers, kaffir lime leaves, shallots, galangal and lemon grass and then grind until it is smooth, Tom Yum paste.

According to Fry with oil Tom Yum paste. sliced lemongrass and kaffir lime leaves, add the part.

Third Place citric acid salt, sugar and water in a vase. Dissolves and bring to boil. Then add the fish sauce and bring to a boil.

Add the fourthTom Yum paste in the pot. Mix well and bring to a boil. Packed in plastic bags, 90 grams per bag.