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. |
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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
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High calories, protein, fibers, calcium and phosphorus.
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Cooking Method
