Thai Food - Phad Thai and Tom Yum Kung Recipe

By Wevangti Vangra

Phad Thai

Ingredients
Narrow rice noodles 400 g.
Water 400 g.
Phad Thai sauce 320 g.
Dried shrimp 60 g.
Chopped Salted white radish 40 g.
Yellow soybean curd 160 g.
Bean sprouts 400 g.
Chinese leek leaves 60 g.
Egg 4
Vegetable oil 120 g.
Ground peanut 40 g.
Chinese leek leaves 60 g.

How to Cook
- Fry noodles with water until soft
- Add sauce and mix thoroughly
- Add dried shrimp, Chopped Salted white radish and soybean curd
- Add oil around the pan, break eggs and fry until done
- Add bean sprouts, Chinese leek leaves and fry and serve warmly

Phad Thai Sauce Ingredients
Shallot 50 g.
Garlic 25 g.
Palm sugar 125 g.
Sugar 10 g.
Fish sauce 50 g.
Tamarind juice 25 g.
Vinegar 33 g. Salt 1 g.
Ground dried chili 1 g.
Oil 40 g.
Vinegar 33 g.
Salt 1 g.
Ground dried chili 1 g.
Oil 40 g.

Note: The sauce recipe makes 2 kg.

How to cook
- Pound shallot ingredients in a pot. Heat the ingredients until melted.
- Bring to boil and then add the sautéed shallots and garlic.
- Mix them together and pack in plastic bags, 80 grams each.
- Scramble egg and mix with the seasoning noodles. When the noodles look dry, add bean sprouts and Chinese chives.
- Stir them together with noodles until cooked. Then remove from the heat.

Strong point of Phad Thai: High calories, protein, fibers, calcium and phosphorus.

Tom Yum Kung

Main Ingredients
Shrimp 500 g.
Rice straw mushroom 600 g.
Chili paste 150 g.
Soup stock 2,500 g.
Citric acid 10 g.
Salt 15 g.
Fish sauce 100 g.
Sugar 20 g.
Lime juice 15 g.
Hot chili 10 g.
Dried Chili 10 g.
Lemon grass 40 g.
Shallots 40 g.
Galangal 10 g.
Kaffir lime leaves 5 g.
Vegetable oil 100 g.

How to cook
1. Roast chilies, kaffir lime leaves, shallots, galangal and lemon grass and then grind them until smooth to Tom Yum paste.
2. Stir-fry the Tom Yum paste with oil. Add sliced lemon grass and kaffir lime leaves, set aside.
3. Put citric acid, salt, sugar and water into a pot. Melt it and bring to boil. Then add fish sauce and bring to boil again.
4. Add the Tom Yum paste into the pot. Stir it thoroughly and bring to boil again. Pack in plastic bags, 90 gram per bag.

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Wevangti
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