Mae Ploy Brand Pad Thai sauce has all natural ingredients, and allows you to create an authentic Pad Thai in less time than it takes to make from scratch.
It has a complex flavor, with a combination of sweet, sour, hot and salty.
Cane Sugar (19.0%), Coconut Sugar (18.0%), Shallot (13.0%), Water (10.0%), Pickled Red Chilli (Red Chilli (76%), Salt (10%), Distilled Vinegar) (9.0%), Fish Sauce (Anchovy (70%), Salt, Sugar) (9.0%), Soy Bean Oil (6.0%), Tamarind Pulp (Tamarind (40%), Water (5.0%)) (10%), Distilled Vinegar (5.0%), Salted Radish (Radish (75%), Salt) (3.0%), Dried Shrimp (1.5%), Palm Sugar (1.0%), Salt (0.5%).
Contains Shrimp, Fish Sauce, Soya.
Stir well before use
Spicy Thai Sauce For Stir-Frying With Rice Noodles
Cooking Instructions (Serves 1):
Soak 80g of dried rice noodles in hot water until soft and drain the water.
Heat 3 tablespoons of vegetable oil in a frying pan. Add 100g of shrimp or other kinds of meat and beancurd, stir-fry until cooked.
Add 2-3 tablespoons of Pad Thai Sauce and soften rice noodles, mix together. Add 1 beaten egg, stir-fry until well cooked.
Add 80g of beansprouts and chives, stir-fry again.
Garnish with fresh chives and minced peanuts. Serve hot.
Stir fry shallots with oil (1 tbsp) until fragrant, add cooked pasta and 5 tbsp of Pad Thai sauce, cook well.
Arrange sunflower sprouts on the plate, layer by pasta and banana blossoms, garnish with crushed roasted peanuts, dried chili and pennyworts.
Serve with prawns and limes.
Country of Origin:
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