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Padthai Thipsamai Ready to cook Classic Recipe 175g
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THE BEST OF THAI FOOD…
Padthai has been first introduced in the era of Thai Prime Minister, Field Marshal Plaek Phibhunsongkram, in the middle of World War II. During the crisis of Word War II, the prime minister tried to create a campaign that drove Thai people to use and consume local natural products, thus Padthai noodle was introduced at that time and has become the signature dish of Thai food since then. That also marked the beginning of our small Padthai restaurant which is well-known in quality and the best taste in Bangkok. Our customers named us “PADTHAI PRA-TOO-PEE”, because our restaurant is near by Pra-Too-Pee intersection in center of Bangkok.Nowaday We have produced instant Pad Thai to everyone who wants to taste delicous of Thai origin food
-Dried rice Noodle 75g + Sauce100g.
- Classic Recipe
- One box for two dishes
- Ingredient of Sauce: fish, dried Shirmps
Padthai cooking method using Thipsamai Padthai Sauce (Sen-Chan noodle or rice noodle)
Set a pan on the stove and add 2 teaspoons of oil, using medium heat.
Add 90 grams of the prepared Sen-Chan noodle (rice noodle) into the pan.
Mix water with Padthai sauce (1.5:1) and pour into the pan, then stir until combined.
Add preferable Padthai ingredients (eg. chopped sweet radish, dried shrimp, and hard tofu), then mix until combined.
Increase the stove heat and stir-fry until the noodle is soft. If it is not soft, then add a little bit of water until you are satisfied with the softness and tenderness of the noodle.
After the noodle is well cooked and set, then add Asian chives and bean sprouts, mix until everything is well cooked. Decrease the stove heat and put the noodle at one side of the pan. Add 1 tablespoon of oil into the pan, then add 1 egg and make it like scrambled egg.
Mix the noodle and egg together until combined (add a little bit more of oil if preferred).
Increase stove heat to medium, then stir-fry until Padthai is set and gives out the very good smell. Now your Padthai is ready to be served.
Padthai has been first introduced in the era of Thai Prime Minister, Field Marshal Plaek Phibhunsongkram, in the middle of World War II. During the crisis of Word War II, the prime minister tried to create a campaign that drove Thai people to use and consume local natural products, thus Padthai noodle was introduced at that time and has become the signature dish of Thai food since then. That also marked the beginning of our small Padthai restaurant which is well-known in quality and the best taste in Bangkok. Our customers named us “PADTHAI PRA-TOO-PEE”, because our restaurant is near by Pra-Too-Pee intersection in center of Bangkok.Nowaday We have produced instant Pad Thai to everyone who wants to taste delicous of Thai origin food
-Dried rice Noodle 75g + Sauce100g.
- Classic Recipe
- One box for two dishes
- Ingredient of Sauce: fish, dried Shirmps
Padthai cooking method using Thipsamai Padthai Sauce (Sen-Chan noodle or rice noodle)
Set a pan on the stove and add 2 teaspoons of oil, using medium heat.
Add 90 grams of the prepared Sen-Chan noodle (rice noodle) into the pan.
Mix water with Padthai sauce (1.5:1) and pour into the pan, then stir until combined.
Add preferable Padthai ingredients (eg. chopped sweet radish, dried shrimp, and hard tofu), then mix until combined.
Increase the stove heat and stir-fry until the noodle is soft. If it is not soft, then add a little bit of water until you are satisfied with the softness and tenderness of the noodle.
After the noodle is well cooked and set, then add Asian chives and bean sprouts, mix until everything is well cooked. Decrease the stove heat and put the noodle at one side of the pan. Add 1 tablespoon of oil into the pan, then add 1 egg and make it like scrambled egg.
Mix the noodle and egg together until combined (add a little bit more of oil if preferred).
Increase stove heat to medium, then stir-fry until Padthai is set and gives out the very good smell. Now your Padthai is ready to be served.
TH, NaKhon Si Thamarat