Pad Thai

Name: Pad Thai
Total time: 30 min
Yield: 624 g
Ingredients: Soy Protein Noodles (Plain) 150 serving; Scrambled Egg 94 serving; Raw Cabbage 50 g; Frozen Shrimp 100 serving (3-4 pieces); Onion 35 serving (1/2 piece); Bean Sprouts 150 g; Haimon Vietnamese Roll Sauce 15 g; Buldak Sriracha 10 g; Low Sugar Oyster Sauce 20 g

Cook 30 min Difficulty NORMAL 382 kcal

#Pad Thai #Thai Cuisine #Rice Noodles #Stir-fried Noodles #Street Food #Asian Food #Noodle Dish #Chicken Recipe #Tofu Recipe #Sauce

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Ingredients

Main ingredients

Soy Protein Noodles (Plain) 1 serving
Scrambled Egg 1 serving
Raw Cabbage 50 g
Frozen Shrimp 1 serving (3-4 pieces)
Onion 0.5 serving (1/2 piece)
Bean Sprouts 150 g

Seasonings/Sauce

Haimon Vietnamese Roll Sauce 15 g
Buldak Sriracha 10 g
Low Sugar Oyster Sauce 20 g

Nutrition summary

Carbohydrates 32.53 g 31%

Protein 38.21 g 37%

Fat 14.78 g 32%

Serving size 624g

Cooking steps

1

Soak rice noodles in lukewarm water for about 20 minutes.
2

Cut chicken breast and tofu into bite-sized pieces.
3

Heat cooking oil in a pan and stir-fry the chicken breast and tofu.
4

Crack an egg into the pan and scramble it.
5

Add bean sprouts and minced garlic, then stir-fry.
6

Add the soaked rice noodles and sauce (fish sauce, sugar, tamarind paste, lime juice, etc.) and stir-fry everything together.
7

Serve in a bowl and top with crushed peanuts, lime, cilantro, and more as garnish.

Pad Thai

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