Pad Thai Recipe
AJI-GINISA® Flavor Seasoning MixIngredients
Rice Noodles:
- 2 cups (500ml) Water
- 1 pack (160g) Rice noodles, uncooked
- 1/2 cup (125ml) Water
- 3 Tbsps. (36g) Sugar, brown
- 1 Tbsp. (15ml) Fish sauce
- 1 Tbsp. (15ml) Cane vinegar
- 2 Tbsps. (24g) Cooking oil
- 1/2 cup (100g) Chicken, medium diced
- 1/3 cup (55g) Onion, red, minced
- 1 cup (150g) Tofu, firm, cubed, fried
- 2 pcs. (100g) Eggs, scrambled
- 1/2 cup (100g) Shrimp, peeled, medium diced, cooked
- 1/2 cup (20g) Spring onion, chopped
- 1 cup (65g) Bean sprouts, blanched
- 1 pc. (1g) Siling labuyo, chopped
- 1 pack (8g) AJI-GINISA® Flavor Seasoning Mix
- 1/4 cup (40g) Peanuts, toasted, crunched
Procedure
- BOIL. In a pot, add 500ml water and boil rice noodles until al dente. Set aside.
- SIMMER. To make pad thai sauce, combine water, fish sauce, sugar, and cane vinegar in a pan. Let it simmer until the sauce is reduced and set aside.
- SAUTÉ. In a separate pan, heat oil. Sauté chicken until slightly brown then add onion. Add rice noodles, pad thai sauce, tofu, egg, shrimp, spring onion, bean sprouts, and siling labuyo. Stir well.
- SEASON. Add AJI-GINISA® Flavor Seasoning Mix. Mix well.
- SERVE. Transfer to a plate then garnish with toasted peanuts. Serve hot.
Cooking Tips
For a classic taste of Pad Thai replace Cane Vinegar with Tamarind paste.
Array
Cooking Time: 20 minutes
Preparation: 20 minutes
Servings:
5 servings
Serving size: 1 cup (200g)
Products Used
AJINOMOTO Ginisa® Flavor Seasoning Mix
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Nutrition Facts
Calories per serving (kcal)
355
Carbohydrates (g)
38.7
Proteins (g)
18.0
Fat (g)
14.2
Dietary Fiber (g)
2.7
Calcium (mg)
130
Iron (mg)
2.8
Sodium (mg)
615.8
Good to Know Nutrition Facts
Bean sprouts are good source of Vitamin C.