Pad Thai

Ingredients
Medium-size prawns
2-3
 
Pickled white radish (hua chaipo) , Chopped
25
Grams
Rice noodle
50
Grams
Water
1/4
Cup
Bean sprouts (thua ngok), Tails removed
30
Grams
tofu, dice in small size
50
grams
Chinese leek, chopped to 1 inch length
20
grams
SUNSAUCE Suki Sauce
3
Tablespoons
Chopped shallot
2
Tablespoons
Ground roasted peanut
2
Tablespoons
Vegetable oil
2
Tablespoons
Egg
1

Cooking Directions

  1. Fry shallot in hot oil until turned yellow and smell fragrant. Add prawns, chopped pickled white radish, diced tofu, and stir-fry until done.
  2. Pour the noodles and ¼ cup of water, stir-fry until noodles become soft. Break the egg into the pan and stir well, then add SUNSAUCE suki sauce.
  3. Pour bean spouts, chopped chinese leek, ground roasted peanut and then stir-fry until mix well. Spoon up onto the plate and serve hot.