Pad Thai

Fried noodles that enrich in elegant Thailand flavours

SERVES  4 – 5




  • 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


    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.

Enjoy This Dish With These Recommended Dishes!

Tom Yam

Mango Sticky Rice

Thai Red Curry


Features 1

Auto Steam Cleaning

Features 2

Hydraulic Slow Opening Mode

Features 3

Patented Soft Steam Cap

Features 4

Water Draining System

Features 5

Non-Stop Steam Emission

Features 6

Water Draining System

Features 7

Patented Double Layered Rubber Packing

Features 8

Mega Thermal Power