- Heat 3 tbsp. vegetable oil in a skillet. Fry 100 g. shrimps and 100 g. diced tofu.
- Scramble 1 egg, and stir for a while. Add 6 tablespoons Pad Thai Paste together with 200 g fresh rice noodles (preferably Chantaboon rice noodles). If the dish looks too dry, sprinkle a small amount of water. Stir-fry until done.
- Add 100 g. bean sprouts and chives, cut into 2-inch lengths. Stir-fry for another minute. Serve hot. (If fresh noodles are not available, use dried noodles instead by soaking 120 g. dried noodles in hot water for 10 minutes and drain).
Country of Origin: Produced in Thailand
Ingredients: Sugar, Tamarind Paste, Shallots, Fish Sauce(Anchovy Extract, Salt, Sugar), Tomato Paste, Garlic, Soybean Oil, Distilled Vinegar, Salt, Colour, Chilli Oleoresin.