Pad Thai

Pad Thai is a brilliant dish that keeps Thai cuisine alive. To evolve the dish from simple rice stick to tasteful dishes, one should not neglect the oil content and anyone of the ingredients.

Ingredients:

·  200g Double Happiness Chicken Fillet

·  1 pack of Gold Plum Thailand rice stick

·  30g Niru dried shrimp

·  100g fresh bean sprout

·  1 baked tofu

·  2 teaspoons of Gold Plum Chopped Garlic

·  1 Onion

·  6eggs

Seasonings:

·  1 teaspoon of salt

·  2 teaspoons of Kim Ve Wong Taiwan Soya Sauce

·  1 teaspoon of Squid Thai Fish

·  2 teaspoons of Rajah Ground Black Pepper

·  2 teaspoons of Vegetable Oil

Sauce:

·  1 teaspoon of sugar

·  1 teaspoon of black pepper

·  1 teaspoons of Soy Sauce

·  2 teaspoon of Fish Sauce

·  Half cup of water

Cooking Method:

1.                   Soak dried shrimp and rice stick noodles separately in water for 20 minutes until soften. Drain     and dry and cut the noodles into sections

2.                   Slice the chicken fillet, mix with seasonings marinate for 20 minutes

3.                   Heat oil in wok, add garlic, tofu and onion

4.                   Add dried shrimp and chicken

5.                   Add sauce and egg, keep stirring the ingredients

6.                   Add the noodles and bean sprouts until it is well mixed. Serve hot.