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| WUN SEN PAD THAI KUNG SOD |
Ingredients ( for 4 servings ) |
| Glass noodle (Pine Brand), soak in water for 7 mins. |
40 |
gm |
| Bean sproutsi |
60 |
gm
|
| Giant freshwater prawn, peeled and deveined |
100 |
gm |
| Firm tofu (yellow tofu), small cubed and fired |
100 |
gm |
| Sweet preserved daikon radish (Chi-po), chopped |
10 |
gm |
| Peanut, crushed and roasted |
15 |
gm |
| Chinese chieve (Gui-Chai), cut into 2 cm length |
10 |
gm |
| Dry small shrimp, fried chopped and fried |
15 |
gm |
| Vegetable oil |
1 |
tbsp. |
Seasoning sauce |
| Syrup |
37 |
gm |
| Fish sauce |
25 |
gm |
| Tamarind juice, prepared from tamarind paste |
44 |
gm |
| Chinese liquor |
1 |
table spoon |
|
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| How to prepare: |
| 1. |
Bring the sauce portion to simmer gently for 2 minutes. Mixed thai onion and set aside. |
| 2. |
Warm vegetable oil in pan. Add giant freshwater prawn, fried tofu and Chi-po and fried until cook done. |
| 3. |
Bring soaked glass noodle (pine Brand) and chicken broth to fried until cook done. Add sauce portion and egg and fried. |
| 4. |
Garnish with roasted peanut, dry small shrimp, Gui-Chai and bean sprouts. |
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