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Pad Thai

Prep time: 30 mins
Cook: 20 mins
Servings: 3–4
Total: 50 mins

INGREDIENTS

4 tbsp. King Chef Canola Oil
About 8 pcs Sea Chef Shrimp
4 pcs chicken thigh fillet, diced
2 tbsp. garlic, chopped finely
3 tbsp. onions, chopped finely
2 square firm tofu, diced
1 pack Lami Rice Noodle 200g (soaked in warm water for 10 minutes)
1 cup Thai Dancer Pad Thai Stir-Fry Sauce
2-3 pcs eggs
2 cups bean sprouts
1/2 cup chives, cut into 3” strips

PROCEDURE

1. In a work over medium heat, pour King Chef Canola Oil and add some of the garlic.
2. Cook Sea Chef Shrimp until pink. Remove from pan.
3. Brown chicken pieces until half cooked.
4. Add the rest of the garlic and onions.
5. Add tofu, Lami Rice Noodle 200g, and sauté.
6. Add Thai Dancer Pad Thai Stir-Fry Sauce. Sauté to coat noodles evenly.
7. Push noodles to the side to add in unbeaten eggs. Sauté with the rest of the ingredients.
8. Add cooked shrimp back the pan.
9. Sauté in bean sprouts and some of the chive.
11. Remove from heat and add remaining chives for garnish.
12. Best consumed immediately.

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