Pad Thai (Pad Thai)

4-5 cloves chopped garlic

1/2 tbsp. chopped shallot
1 piece pressed tofu-cut into small stick like pieces

1 tbsp. Dried shrimps (If needed)

1 tsp. pickle radish
1 stalk of chives-cut into 1 inch lengths
½ cup bean sprouts
50 g. prawns or sliced chicken
100 g. rice noodles
1 egg

2 tbsp. cooking oil

1 tbsp. crashed roasted peanut

1 piece lime

1 tsp. sugar
2 tsp. fish sauce
3 tsp. oyster sauce
2 tbsp. tamarind sauce
1/2 tsp. palm sugar
2 tbsp. water

½ tsp. chili powder


  1. Mix all seasoning together (except chili powder)
  2. Fry garlic and shallot in hot oil over low heat until fragrant. Add tofu and dried shrimps then cook for 1 minute
  3. Add pickled radish, then prawns or sliced chicken, and cook for one minute
  4. Put everything aside and put noodle add mixed seasoning sauce after that turn the heat up. (Take the shrimps out when it fully cooked). Adjudge water to cook the noodle
  5. Put everything aside, then add egg to the wok followed by noodles on top. Wait one minute then cook it together. Add bean sprouts and chives, then cook for a few seconds
  6. Serve with ground roasted peanuts, chili powder and lime