Pad Thai Set
1 hour 10 minutes
1 Serving
Recipe Description
Pad Thai is a stir-fried rice noodle dish commonly served as street food in Thailand and made with prawns, bean sprouts, and tofu. This Pad Thai recipe is a perfect combination of sour, sweet, and spicy flavours, making it an ideal dish.
The Pad Thai Set is served with tasty Mushroom with Sweet Basil, Prawn Tom Yam, Yogurt, and Fruit. It is a satisfying set and can be enjoyed at any time.
Please Select an Option
Intensity
Low
Moderate
High
Set Meal
- Pad Thai
- Mushroom with Sweet Basil
- Prawn Tom Yam
- Dairy Product
75g Low fat plain yoghurt - Fruit
1/2 small (75g) Orange
Nutrition Value in 1 Serving
Calories
536.0 kcal
Carbohydrate
63.7 g
Fat
14.7 g
Protein
37.3 g
Set Meal
- Pad Thai
- Mushroom with Sweet Basil
- Prawn Tom Yam
- Dairy Product
150g Low fat plain yoghurt - Fruit
1 (150g) Orange
Nutrition Value in 1 Serving
Calories
644.0 kcal
Carbohydrate
77.6 g
Fat
15.9 g
Protein
47.5 g
Set Meal
- Pad Thai
- Mushroom with Sweet Basil
- Prawn Tom Yam
- Dairy Product
150g Low fat plain yoghurt - Fruit
1 (150g) Orange
Nutrition Value in 1 Serving
Calories
749.0 kcal
Carbohydrate
91.4 g
Fat
19.6 g
Protein
51.8 g
Pad Thai
Ingredients
50 g | Dried flat rice noodles |
1/2 tsp | Cooking oil |
1 tsp | Minced garlic |
3 medium | Prawns, shelled and deveined |
1 large | Egg |
1 pc | Firm tofu, fried and sliced |
80 g | Bean sprouts |
4 stalks | Chives, cut 4cm |
1/4 tbsp | Crushed peanuts |
1 wedges | Lime wedges |
8 slices | Cucumber |
2 nos | Cherry tomatoes |
Ingredient A: sauce (mix well)
1 ½ tsp | Fish sauce |
1 tsp | Sugar |
1 tbsp | Water |
1/2 tsp | Vinger |
1/2-1 tsp | Chilli powder |
1 tsp | Rasa SifuTM All In One Seasoning |
Method
- Boil rice noodles until chewy and not mushy. Rinse under tap water.
- Heat oil, stir-fry garlic until aroma rises.
- Add prawns and stir until done. Add in noodles and mix well.
- Push noodles to side, add egg and cook briefly.
- Add sauce ingredients (A), tofu, bean sprouts and chives, mix well.
- Before serving, garnish with peanuts, lime, cucumber and cherry tomatoes.
Mushroom with Sweet Basil
Ingredients
1/2 tsp | Cooking oil |
3 thin slices | Galangal |
1 tsp | Minced garlic |
1 | Red chilli, finely chopped |
100 g | White or brown button mushrooms, sliced or halved |
1 tsp | Fish sauce |
1/2 tsp | Sweet soy sauce |
1/8 tsp | AJI-SHIO® Flavoured Black Pepper |
15 pcs | Sweet basil leaves, roughly chopped |
Method
- Stir-fry galangal, garlic and chili in hot oil until fragrant.
- Add mushroom, stir until softened.
- Mix in fish sauce, soy sauce and basil.
- Mix well and serve.
Prawn Tom Yam
Ingredients
250 ml | Water |
1 tbsp | SERI-AJI® Tom Yam Seasoning |
1/2 tsp | TUMIX® Anchovy Stock |
3 large | Prawns, trim head and deveined |
3 | Oyster mushrooms, torn into pieces |
1/2 | Tomato, cut into wedges |
1 pc | Kaffir lime leaf, torn |
1 | Birds eye chili, bruised |
1-2 tsp | Lime juice |
Method
- Boil water, add in SERI-AJI® and TUMIX®.
- Add prawns, mushrooms, tomato, kaffir lime leaf and chili.
- When prawns are cooked, add lime juice and turn heat off.
Pad Thai
Ingredients
60 g | Dried flat rice noodles |
1/2 tsp | Cooking oil |
1 tsp | Minced garlic |
3 medium | Prawns, shelled and deveined |
1 large | Egg |
1 pc | Firm tofu, fried and sliced |
80 g | Bean sprouts |
4 stalks | Chives, cut 4cm |
1/4 tbsp | Crushed peanuts |
1 wedges | Lime wedges |
8 slices | Cucumber |
2 nos | Cherry tomatoes |
Ingredient A: sauce (mix well)
1 ½ tsp | Fish sauce |
1 tsp | Sugar |
1 tbsp | Water |
1/2 tsp | Vinger |
1/2-1 tsp | Chilli powder |
1 ¼ tsp | Rasa SifuTM All In One Seasoning |
Method
- Boil rice noodles until chewy and not mushy. Rinse under tap water.
- Heat oil, stir-fry garlic until aroma rises.
- Add prawns and stir until done. Add in noodles and mix well.
- Push noodles to side, add egg and cook briefly.
- Add sauce ingredients (A), tofu, bean sprouts and chives, mix well.
- Before serving, garnish with peanuts, lime, cucumber and cherry tomatoes.
Mushroom with Sweet Basil
Ingredients
1/2 tsp | Cooking oil |
3 thin slices | Galangal |
1 tsp | Minced garlic |
1 | Red chilli, finely chopped |
100 g | White or brown button mushrooms, sliced or halved |
1 tsp | Fish sauce |
1/2 tsp | Sweet soy sauce |
1/8 tsp | AJI-SHIO® Flavoured Black Pepper |
15 pcs | Sweet basil leaves, roughly chopped |
Method
- Stir-fry galangal, garlic and chili in hot oil until fragrant.
- Add mushroom, stir until softened.
- Mix in fish sauce, soy sauce and basil.
- Mix well and serve.
Prawn Tom Yam
Ingredients
250 ml | Water |
1 tbsp | SERI-AJI® Tom Yam Seasoning |
1/2 tsp | TUMIX® Anchovy Stock |
4 large | Prawns, trim head and deveined |
3 | Oyster mushrooms, torn into pieces |
1/2 | Tomato, cut into wedges |
1 pc | Kaffir lime leaf, torn |
1 | Birds eye chili, bruised |
1-2 tsp | Lime juice |
Method
- Boil water, add in SERI-AJI® and TUMIX®.
- Add prawns, mushrooms, tomato, kaffir lime leaf and chili.
- When prawns are cooked, add lime juice and turn heat off.
Pad Thai
Ingredients
80 g | Dried flat rice noodles |
1 tsp | Cooking oil |
1 tsp | Minced garlic |
6 medium | Prawns, shelled and deveined |
1 large | Egg |
1 pc | Firm tofu, fried and sliced |
80 g | Bean sprouts |
4 stalks | Chives, cut 4cm |
1/4 tbsp | Crushed peanuts |
1 wedges | Lime wedges |
8 slices | Cucumber |
2 nos | Cherry tomatoes |
Ingredient A: sauce (mix well)
1 ½ tsp | Fish sauce |
1 tsp | Sugar |
1 tbsp | Water |
1/2 tsp | Vinger |
1/2-1 tsp | Chilli powder |
1 ½ tsp | Rasa SifuTM All In One Seasoning |
Method
- Boil rice noodles until chewy and not mushy. Rinse under tap water.
- Heat oil, stir-fry garlic until aroma rises.
- Add prawns and stir until done. Add in noodles and mix well.
- Push noodles to side, add egg and cook briefly.
- Add sauce ingredients (A), tofu, bean sprouts and chives, mix well.
- Before serving, garnish with peanuts, lime, cucumber and cherry tomatoes.
Mushroom with Sweet Basil
Ingredients
1/2 tsp | Cooking oil |
3 thin slices | Galangal |
1 tsp | Minced garlic |
1 | Red chilli, finely chopped |
120 g | White or brown button mushrooms, sliced or halved |
1 tsp | Fish sauce |
1/2 tsp | Sweet soy sauce |
1/4 tsp | AJI-SHIO® Flavoured Black Pepper |
15 pcs | Sweet basil leaves, roughly chopped |
Method
- Stir-fry galangal, garlic and chili in hot oil until fragrant.
- Add mushroom, stir until softened.
- Mix in fish sauce, soy sauce and basil.
- Mix well and serve.
Prawn Tom Yam
Ingredients
250 ml | Water |
1 tbsp | SERI-AJI® Tom Yam Seasoning |
1/2 tsp | TUMIX® Anchovy Stock |
4 large | Prawns, trim head and deveined |
3 | Oyster mushrooms, torn into pieces |
1/2 | Tomato, cut into wedges |
1 pc | Kaffir lime leaf, torn |
1 | Birds eye chili, bruised |
1-2 tsp | Lime juice |
Method
- Boil water, add in SERI-AJI® and TUMIX®.
- Add prawns, mushrooms, tomato, kaffir lime leaf and chili.
- When prawns are cooked, add lime juice and turn heat off.
Product Used for the Recipe
AJI-SHIO® Flavoured Black Pepper Recipes
Rasa Sifu® Recipes
Seri-Aji® Tom Yam Seasoning Recipes
TUMIX® Anchovy Stock Recipes