Pad Thai

Fried noodles that enrich in elegant Thailand flavours

Ingredients

• 4oz of Dried Rice Noodles, soaked
• 500g of Shrimp, peeled and deveined
• 250g of Tofu, sliced
• 1 Egg
• 2 Tablespoon of Fish Sauce
• 3 Tablespoon of Tamarind Juice Concentrate
• 2 Tablespoon of Sugar
• 1 Tablespoon of Vinegar
• 1/4 Cup of Shallots, Chopped
• 1/3 Cup of Crushed Peanuts
  Chinese Chives or Scallions
  Bean Sprouts Lime Wedges
• 3 Tablespoon of Oil

Cuckoo Featured Product

HN10

Steps

1. 1. In a small bowl, combine fish sauce, tamarind juice, sugar, vinegar and set side.
   2. Put the pot into the multicooker and put oil until it was on a medium-high heat by selecting [MULTICOOK] function using Menu selection button. Turned the handle to a lock position and press Cook.
   3. Saute shallots until translucent. Add tofu to brown slightly, followed by shrimp. Cook for about 2 minutes then add the soaked noodles. Pour the sauce over the noodles and mix well. Make space in the pot to scramble the egg. Mix with the noodles, along with the chives and peanuts.
   4. To serve, plate the noodles and top with more chives or scallions, peanuts, bean sprouts, chilli powder and lime wedges.

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