Pad Thai Goong 
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Medium size rice noodles* |
7 cup. |
Fish Sauce |
1 tbsp. |
Golden Mountain sauce |
1 tbsp. |
Tamarind juice |
3 tbsp. |
Coconut sugar |
1 1/2 tbsp. |
Sweet soy sauce |
2 tbsp. |
Siracha sauce |
3 tbsp. |
Vegetable oil |
5 tbsp. |
Ground Hot chilli |
1/2 tbsp. |
Water or chicken stock |
1 cup. |
Egg |
2 pcs. |
Yellow bean curd, finedly dice |
3 tbsp. |
Ground roasted peanut |
3 tbsp. |
Shrimp, shell out |
10 pcs. |
Chopped chives |
1 cup. |
Bean sprouts |
1 cup. |
Scallions |
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Lime cut in wedges |
1 pc. |
Banana blossom |
1/2 pc. |
* soaked in water for four hours and drained
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- In the bowl put fish sauce, golden mountain sauce, tamarind juice, coconut sugar, sweet soy sauce, ground hot chilli, water or stock, and sriracha sauce. Mix well.
- Heat oil in a frying pan. When hot, add eggs, stir for 1min., add yellow bean curd, sweet turnip, and shrimp. Stir fry for 2min.
- Add noodles and season with sauce, number 1 above. Add ground peanuts, chives, and bean sprouts. Stir till every thing is cook.Add oil around the pan, break eggs and fry until done
- Serve with additional bean sprouts, scallions, lime wedges, ground chilli and banana blossom on the side.
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Energy (kCal.)
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Protein (g.)
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Fiber (g.)
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Calcium (mg.)
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Iron (mg.)
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High calories, protein, fibers, calcium and phosphorus.
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