INSTANT NOODLES PAD THAI RECIPE
SARSAYA® OYSTER SAUCE
1/3 cup (85 grams) Sugar, brown
2 Tbsp (30 ml) Fish Sauce
1/4 cup (65 ml) Tamarind Concentrate
1/4 cup (65 ml) SARSAYA® Oyster Sauce
2 Tbsp (30 ml) Lime, juiced
1 tsp (5 grams) Red pepper flakes
5 packs (750 grams) Instant Noodles, boiled and drained
3 Tbsp (45 ml) Oil, cooking
3/4 cup (168 grams) Chicken Thigh Fillet, thin slices
3/4 cup (178 grams) Carrots, strips
2/3 cup (88 grams) Bean Sprout, washed
2pcs med.size Eggs, chicken, beaten
1/4 cup (45 grams) Spring Onions, strips
1/2 cup (75 grams) Peanuts, toasted, chopped
|Calories per serving (kcal)||459.5|
|Dietary Fiber (g)||1.4|
Good to Know Nutrition Facts!
Pad Thai contains noodles, chicken meat, egg, and several vegetables making it a complete meal given in right proportion. INPT yields energy from noodles, protein and fat from chicken meat and eggs, and micronutrients from various vegetables incorporated in the dish. (PFEL)
Preparation time: 15 minutes
Cooking time: 20 minutes
- COMBINE sugar, fish sauce, tamarind concentrate, SARSAYA® Oyster Sauce, lime juice, and red pepper flakes. Mix well. Set Aside.
- SAUTÉ chicken, carrots, bean sprouts, and egg. Add noodles.
- MIX sauce mixture. Add spring onions.
- TOP with chopped peanuts and serve.
Makes 10 servings
Serving size: 1 cup (75g) Noodles & 1/2 cup (50g) Toppings
You can explore different toppings for this dish such as fish fillet, fried tofu for variety of taste and texture.