| Phad Thai | | | | - Pound shallot ingredients in a pot. Heat the ingredients |
| Ingredients | | | | until melted. |
| | | | - Bring to boil and then add the sautéed shallots |
| Water 400 g. | | | | and garlic. |
| Phad Thai sauce 320 g. | | | | - Mix them together and pack in plastic bags, 80 grams |
| Dried shrimp 60 g. | | | | each. |
| Chopped Salted white radish 40 g. | | | | - Scramble egg and mix with the seasoning noodles. |
| Yellow soybean curd 160 g. | | | | When the noodles look dry, add bean sprouts and |
| Bean sprouts 400 g. | | | | Chinese chives. |
| Chinese leek leaves 60 g. | | | | - Stir them together with noodles until cooked. Then |
| Egg 4 Vegetable oil 120 g. | | | | remove from the heat. |
| Ground peanut 40 g. | | | | Strong point of Phad Thai: High calories, protein, fibers, |
| Chinese leek leaves 60 g. | | | | calcium and phosphorus. |
| Egg 4 Vegetable oil 120 g. | | | | Tom Yum Kung |
| Ground peanut 40 g. | | | | Main Ingredients |
| How to Cook | | | | Shrimp 500 g. |
| - Fry noodles with water until soft | | | | Rice straw mushroom 600 g. |
| - Add sauce and mix thoroughly | | | | Chili paste 150 g. |
| - Add dried shrimp, Chopped Salted white radish and | | | | Soup stock 2,500 g. |
| soybean curd | | | | Citric acid 10 g. Salt 15 g. |
| - Add oil around the pan, break eggs and fry until done | | | | Fish sauce 100 g. Sugar 20 g. |
| - Add bean sprouts, Chinese leek leaves and fry and | | | | Lime juice 15 g. |
| serve warmly | | | | Hot chili 10 g. |
| Phad Thai Sauce Ingredients | | | | Dried Chili 10 g. |
| Shallot 50 g. | | | | Lemon grass 40 g. |
| Garlic 25 g. | | | | Shallots 40 g. Galangal 10 g. |
| Palm sugar 125 g. | | | | Kaffir lime leaves 5 g. |
| Sugar 10 g. | | | | Vegetable oil 100 g. |
| Fish sauce 50 g. | | | | How to cook |
| Tamarind juice 25 g. | | | | 1. Roast chilies, kaffir lime leaves, shallots, galangal and |
| Vinegar 33 g. | | | | lemon grass and then grind them until smooth to Tom |
| Salt 1 g. | | | | Yum paste. |
| Ground dried chili 1 g. | | | | 2. Stir-fry the Tom Yum paste with oil. Add sliced |
| Oil 40 g. | | | | lemon grass and kaffir lime leaves, set aside. |
| Vinegar 33 g. | | | | 3. Put citric acid, salt, sugar and water into a pot. Melt it |
| Salt 1 g. | | | | and bring to boil. Then add fish sauce and bring to boil |
| Ground dried chili 1 g. | | | | again. |
| Oil 40 g. | | | | 4. Add the Tom Yum paste into the pot. Stir it |
| Note: The sauce recipe makes 2 kg. | | | | thoroughly and bring to boil again. Pack in plastic bags, |
| How to cook | | | | 90 gram per bag. |