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Thai Cuisine With Kittikanya – Pad Thai

Thai Cuisine with Kittikanya – Pad Thai

 2 serves 

INGREDIENTS: ts = teaspoon tbsp = tablespoon

1 hand full rice noodles

8 medium sized shrimp, raw, with shelf

1 tbsp shallots 

2 eggs 

120 gr extra firm tofu

120gr bean sprouts

 3 tbsp tamarind sauce 

1 tbsp crushed roasted peanuts

 2 tbsp cooking oil

1 box palm sugar 

2 tbsp crab or shrimp paste with bean oil

2 tbsp fish sauce

2 Chinese chives 

PREPARATIONS:

  • Prepare rice noodles by soaking in very hot water or boiling noodles, until al dente. Then rinsing briefly to prevent sticking.
  • Heat oil in a wok or a 12-inch deep sauté pan set over medium-high heat. shrimp cook about 1 1/2 minutes per side or until opaque. Transfer to a plate, leaving oil in a pan.
  • In a hot pan add tamarind sauce, palm sugar, fish sauce. Cook until it is combined then add the crab paste. 
  • Add cooked rice noodle into the sauce. Mix it well then add the cooked shrimp and all vegetables.
  • Add peanuts before serving.

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