Pad Thai stir-fry sauce is a staple of Thai cooking. The famous fried noodle dish is thought to have been introduced to the city of Ayuthaya by Vietnamese merchants and subsequently adapted to the Thai palate.
This Pad Thai sauce is entirely natural and preservative free. Simply add to stir-fried rice noodles, bean sprouts, prawns and egg and serve with chopped peanuts and a squeeze of lime. A suggested recipe is included.
Pad Thai is the all time favourite noodle dish among Thai people. It may be served at either lunch or dinner. Maesri's Pad Thai sauce is easy to cook.
No Artificial Colour or Flavour. No Preservatives. No MSG. Authentic Thai Cuisine.
Product of Thailand.
Sugar, Tamarind Juice (25%), Shallot, Garlic, Salt, Tomato Paste (5%), Distilled Vinegar, Soybean Oil, Chilli Powder (1%)
Preparation (Serves 4):
225g Maesri's Pad Thai Sauce, 100g dried rice noodles, 100g beansprouts,
3 tbsp vegetable oil, 2 eggs, 4 prawns, 5 dried shrimps, Chinese chive, Roasted peanuts
1. Soak 225g of dried rice noodles in hot water until soft, then drain and set aside
2. Heat 2-3 tbsp of vegetable oil in a wok, then add 100g of shrimp and stir-fry Add 2 beaten eggs and stir-fry for about 1 minute
3. Add noodles, 1 pack of Maesri's Pad Thai sauce, 100g of beansprouts and Chinese chive, then stir-fry for 2-3 minutes until cooked
4. Ready to serve. Garnish with coriander and roasted peanuts