Pad Thai Kung
Main Dishes • Thai
Description
Pad Thai Kung
Ingredients
- Rice Noodles 0 oz
- Shallot 3 pieces
- Garlic 2 cloves
- Chicken Egg 1 piece
- Tofu 5 oz
- Mild Chili Spice 1 piece
- Spinach 0 oz
- Tiger shrimp in brine 6 pieces
- Peanut Sprouts 5 oz
- Lime 1 piece
- Roasted Peanuts 0 oz
- Vegetable Oil 2 tablespoons
- Tamarind Paste 1 tablespoon
- Soy Sauce 2 tablespoons
- Fish Oil 1 tablespoon
- Oyster Mushrooms 1 tablespoon
- Palm Sugar 0 oz
Step-by-Step Guide
Step 1
Soak the noodles in hot water for 15 minutes.
Step 2
Prepare the sauce: mix all the ingredients for it in a small saucepan, bring to a boil over medium heat, stirring constantly, and remove from heat.
Step 3
Heat vegetable oil in a pan, sauté finely chopped garlic and shallots, and chili sliced into rings.
Step 4
Push the shallots and garlic to the sides of the pan and sauté the cubed tofu in the center.
Step 5
Also, crack the egg into the center of the pan, scramble quickly with a spatula until it thickens.
Step 6
Add the shrimp, sauté for one minute, stirring constantly.
Step 7
Add the sprouts, noodles, and sauce, mix well and sauté for another 2-3 minutes.
Step 8
When serving, sprinkle the noodles with coarsely crushed peanuts and garnish with a lime wedge. Serve immediately!
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