Pad Thai

Cooking Instruction
Ingredient to make Padthai
Nutrition Facts

Pad Thai
Heat the wok, add cooking oil. When the wok is smoking, add garlic and red onion.
Stir fry until it turn golden brown. Add shrimp, chicken, tofu and sliced chilies. Don't over cook the shrimp.
Now, you can add the fresh padthai noodle. Quick stir fry for 30 seconds. Push the noodle aside, add the beaten egg. Cook the egg until it becomes firm. Pour in 3-5 table spoons of prepared padthai sauce. Quick stir for another 30 seconds until the sauce is well mixed. You can add some chicken broth if the noodle is too dry.
Last, add chives and bean sprout then stir fry for 30 seconds.
Serve the padthai with fresh coriander and basil leaves, crushed peanut and crushed dry chilies and wedge of lime if desire.

Ingredient to make Pad Thai

3 cloves of minced red onion
3 cloves of minced garlic
1-2 thin sliced big chilliest or red bell pepper
1 cup of bean sprout
Some fresh chives, coriander and basil leaves
1/2 cup of cooked and diced chicken
1/2 cup of cooked and diced firm tofu
12-16 medium or large sized of shrimp
1-2 eggs
1 cup of chicken broth
1-2 wedge of lime
Crushed roasted peanut
Crushed or powder dry chilies

Pad Thai Sauce

Mix in pot roughly equal amount of fish sauce, palm or brown sugar and tamarind liquid.
Add chicken broth and bring to boil.
Simmer the sauce until it thickens.
You can adjust the proportion to your personal preference.

*Percent Daily Value are based on a 2,000 calories diet.
Your Daily Value may be higher or lower depending on your calorie needs.

Calories	Calories	2,000	2,500
Total Fat/	Less than	65 g	80g
Sat. Fat	Less than	20g	25g
Cholesterol	Less than	300mg	300mg
Sodium	Less than	2,400mg	2,400mg
Total arbohydrate	Less than	300g	375g
Dietary Fiber	Less than	25g	30g

Calories per gram
Fat 9 • Carbohydrate 4 • Protein 4