RECIPE - SEAFOOD PAD THAI

INGREDIENTS

200 grams of "Pantainorasingh" Rice Stick
150 grams of Crab Meat or your preferred Seafood
4 Dry Chilies, soaked in water (with seeds taken out)
6-7 Shallots
9 tablespoons of "Pantainorasingh" Pad Thai Sauce
1/4 cup of "Pantainorasingh" Sriracha Chili Sauce
1 tablespoon of "Pantainorsingh" Shrimp Paste with Soya Bean Oil
2-3 tablespoons of Vegetable Oil
1/4 cup Firm Tofu, cut into small pieces
100 grams Bean Sprouts
3-4 stalks of Chinese chives (cut about 1" in length)
Tiger herbal leaves (or any other aromatic like Cilantro)
Lemon Slices & Ground Peanuts for garnish (as much as desired)
Water

aUTHENTIC RECIPE

Soak "Pantainorasingh" Rice Stick in water untill softened. Then, drain rice noodles and set aside.
Finely pound dry chili. Add shallots and pound finely.
Pour cooking oil into the frying pan. When the oil is hot, add the finely pounded chili and shallot. Then fry until fragrant. Add the crabmeat or seafood, and stir well.
Season with "Pantainorasingh" Pad Thai Sauce, Shrimp Paste & Sriracha Chili Sauce. Stir well. Remove this delicious flavor mixture from the pan and set aside.
Pour a small amount of oil into the pan. Add tofu and fry until golden brown. Add the rice noodle and water. Stir untill rice noodles soften.
Add the flavor mixture you had set aside, now into the rice noodle and stir well. Add bean sprouts and Chinese chives and stir well.
Place Pad Thai on serving plate and garnish. Serve with fresh bean sprouts, tiger herbal leaves or aromatic green herb, peanuts and lemon.

PANTAI PRODUCTS USED IN THIS RECIPE

CATEGORY:

WOK & SEASONING SAUCES INSTANT SEASONINGS

Pad Thai Sauce

Pad Thai sauce is a delectable blend of tamarind, fish sauce, palm sugar, and chili that's a staple in Thai cuisine for making the mouth-watering and iconic stir-fried noodle dish with bean sprouts, peanuts, and your choice of protein. Its tangy and savory flavors make it perfect for creating the classic Pad Thai dish, with a balance of sweetness, acidity, and umami notes.