5 ounce Thai rice stick noodle Small / Chanburi, soaked and drained
4 ounce Pad Thai sauce
1/2 ounce Vegetable oil
1 each Egg
1 1/2 ounce Bean sprout, root cut
1/2 ounce Chives, cut into 3 cm.
1/2 ounce Unsalted, toasted peanuts, chopped
as needed Chili powder
1/3 ounce Lime juice
In a wok, heat the oil over moderate heat. Add garlic and fry until fragrant, add shrimps, stir fry until pink but not cooked and immediately take out of the wok and reserve.
In the same wok, add white bean curd, sweet daikon pickle and dried shrimp. Stir fry until bean curd browns.
Add the noodle and stir fry to soften the noodles. Add Pad Thai sauce (a little at a time) stir fry to mix quickly. The noodles will soften further and absorb the flavors of the sauce. Taste the noodles to see if it is full of flavor enough before pushing the noodle to one side and add a little oil. Add egg and stir to break up the yolks. Stir fry the noodle and egg together, add bean sprouts and chives, Mix well.
Add the cooked shrimp and stir fry until heated through. Transfer to a serving dish. Top with chopped peanuts. Served with lime wedges, dried ground chili, bean sprouts and chives.
Pad Thai Sauce
2 1/2 ounce Pickle garlic
3/4 ounce Fresh garlic
1 1/3 ounce Fresh bird chili peppers
3/4cups Chili sauce
3/4 cups Tomato sauce
6 1/4 ounce Palm sugar
1/3 cups Distill vinegar
3/4 cups Tamarind juice
1/4 ounce Salt
3 cups Water
Place the all ingredients in food processor, blending until smooth. Then transfer the mixture into the saucepan, stir to mix well and bring the mixture to boil. Reduce the heat and simmer in order to allow the sauce to evaporate and thicken. Once the liquid is reduced almost by half. Cool and transfer into a container for use when making pad Thai.