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Pad Thai sauce
1/2 cup 125ml water
3 tablespoon 36g sugar, brown
1 tablespoon 15ml fish sauce
1 tablespoon 15ml cane vinegar

1/4 cup 40g peanuts, crushed, toasted
1/3 cup 55g onion, minced, red
1/2 cup 100g shrimp, medium diced
1/2 cup 100g chicken, medium diced
1/2 cup 20g spring onion
1 cup 65g bean sprouts
1 cup 150g tofu, firm
1 pc 1g siling labuyo
2pcs 100g eggs
1 pack 7g AJI-GINISA® Flavor Seasoning mix
2 tablespoons 24g cooking oil
500ml  water
160g rice noodles, uncooked


Nutrition Facts
Calories per Serving 213
Carbohydrates (g) 5.5
Proteins (g) 16.4
Fat (g) 14.0
Dietary Fiber (g) 2.6
Calcium (mg) 118
Iron (mg) 2.2
Sodium (mg) 989.50

Good to Know Nutrition Facts!
Bean sprouts are good source of Vitamin C.

Preparation and Cooking time: 30 – 40 minutes


Pad thai sauce:

  1. BOIL. On a pot, add 500ml water and boil rice noodles until al dente.
  2. SIMMER. On a pan, combine water, fish sauce, sugar, and cane vinegar. Let it simmer until the sauce is reduced and set aside.
  3. TOAST. On a hot dry pan, toast peanuts until it releases its aroma then lightly crushed it and set aside.
  4. PAN-FRY. On the same pan, add oil and fry tofu until brown and set aside.
  5. PAN-FRY. On the same pan, cook egg and set aside.
  6. STIR-FRY. On the same pan, saute 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.
  7. SEASON. with AJI-GINISA® and garnish with toasted nuts. Serve hot.

Makes 4 – 5 servings
Size per serving: 1 cup (200g)

Cooking Tips

For a classic taste of Pad Thai replace Cane Vinegar with Tamarind paste.

Product Used

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