Lobo Pad Thai Stir-Fry Sauce, Pad Thai Paste and crushed Peanut in vacuum seal sachet, Thai Food, 120 g
This packet contains Pad Thai Paste and crushed Peanut in vacuum seal sachet / No MSG, Preservatives or Colours Added / Makes 2 servings
Heat a skillet with vegetable oil. Add shrimp and diced tofu. Scramble an egg then empty content of Pad Thai sauce in this packet. Add noodle. Stir-fry until cooked. Add bean sprout and chives. Continue to stir-fry for 1 min. Sprinkle with roasted peanut in this packet.
Recipe : Pad Thai for Two
1. You may choose Chantaboon Rice Noodle. Rice Stick. Bean Vermicelli, Spaghetti or Linguine. If in dry form, take 120 g. and prepare according to manufacturer's directions. For fresh noodles and Udon, 150-200 g. is required.
2. Heat 3 tbsp. vegetable oil in a skillet. Fry 100 g. shrimps and 100 g. 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 100 g. bean sprout and 3 chives cut into pieces. Cook another minute. Make 2 servings and sprinkle with roasted peanut in this packet. (Typical Pad Thai is served with fresh bean sprout. ground chilli pepper, banana flower, lime juice, chives and pickled chilli in vinegar.)
Recipe : Pad Thai Fold-Over Omelet Style
1. Heat 2 tbsp vegetable oil in a large non- stick wok. Pour 2 beaten eggs all over to make thin sheet.
2. After putting Pad Thai noodles portion into the middle, fold over as seen in this picture.
3. Transfer upside down to a plate. Cut open diagonally.
4. Fold back all 4 corners. Garishwith other ingredients as shown in the front.
Ingredients : Sugar 30%. Roasted Peanut 17%. Tamarind Paste 10%, Shallot 10%. Fish Sauce (Anchovy Extract, Sait. Sugar)9%. Tomato Paste 8%, Garlic 5%. Refined Soytean Oil 596. Distilled Vinegar 4.596. Salt 1.48%. Chill Oleoresin 0.02% Allergen Information : Contains peanut and fish.
Weight 120 gram.
