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CHUA HAH SENG
CHUA HAH SENG
GRANOLA BRAND
CHUA HAH SENG
CHUA HAH SENG
CHUA HAH SENG
B I F BRAND
B I F BRAND
B I F BRAND
B I F BRAND
This is the definition of minimalist Thai cooking. The steam not only gently cooks the fish until just tender but also creates an instant, complex sauce from a handful of basic ingredients. Scoring the fish's flesh allows more of the flavor to season the fish and facilitates faster steaming. The fish is cooked on a plate that fits inside the steamer, to catch the juices.
nOTE: PRICELIST MAY BE UPDATED ANYTIME
nOTE: PRICELIST MAY BE UPDATED ANYTIME
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PAD THAI
The staple dish of Thailand and often the most popular item on the menu at Thai Restaurants: Pad Thai.
This hardy noodle dish is a harmonious blend of spices and textures.
INGREDIENTS
• 1 pack Lucky Ace Flat Rice Noodles (5mm)
• 1/4 cup Golden Boat Light Soy Sauce
• 1/2 cup lime juice
• 1 tsp. Thai Heritage Tamarind Paste
• 2 Tbsp. peanut butter
• 1/4 cup sugar
• 1 fresh chili pepper, minced
• 8 oz. firm tofu, crumbled
• 2-3 Tbsp. sesame oil
• 4 cloves garlic, coarsely chopped
• 1 1/2 tsp. grated fresh ginger
• 1 large shallot, thinly sliced
• 2 carrots, julienned
• 1/2 cup bean sprouts
• 1/2 cup peanuts, crushed
• 4 green onions, thinly sliced
STEPS TO MAKE IT
1. Soak the Lucky Ace Flat Rice Noodles in warm water until soft, about 3 to 4 minutes.
2. Make a peanut sauce by combining the Golden Boat Light Soy Sauce, lime juice, Thai Heritage Tamarind Paste, peanut butter, sugar and chili pepper in a bowl and set aside.
3. Cook the tofu in 1 tablespoonful of the peanut sauce and set aside.
4. Heat the oil in a wok or large frying pan and sauté the garlic, ginger and shallot for 1 minute.
5. Add the carrots and cook for 1 minute.
6. Add the Lucky Ace Flat Rice Noodles, bean sprouts, 1/4 cup of the peanuts, 2 green onions, half of the tofu, and the peanut sauce.
7. Stir and cook until the sauce is slightly thick, about 2 to 3 minutes.
8. Place in a large serving bowl and top with the remaining tofu, peanuts, green onions, and your choice of garnishes.
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