Shrimp Pad Thai


  • 1 pack  TAS Rice stick (Medium size - 3 mm. or Large size – 5 mm.), Soaked in water and drained
  • 6 oz  Prawns, fresh and peeled
  • 1 cup  TETIP Bean sprouts
  • 1/3 cup Vegetable oil
  • 1 tbsp. chopped garlic
  • 1/4 cup bean curd, sliced into small pieces
  • 2 tbsp. Unsalted, toasted peanuts, chopped
  • 1 - 2 tbsp. tamarind pulp juice or White vinegar  
  • 2 Tbsp.  pure maple syrup
  • 1 - 2 tbsp Fish sauce (Nampla)
  • 1 - 2 tsp Coconut sugar
  • 1 tsp. Thai chili flakes (prik pon) 


  1. Heat up the oil in a wok until almost smoking.
  2. Add the chopped garlic and pressed bean curd to the wok. Stir-fry until cooked but not browned; add the prawns and stir quickly.
  3. Add TAS Rice stick and stir-fry
  4. Add tamarind pulp juice, fish sauce, coconut sugar, chili flakes, vinegar and peanuts. Mix well.
  5. Add TETIP Bean sprouts and quickly toss in the hot wok to warm them up but do not over cook them.
  6. Garnish the dish on top with a toasted peanuts, red spur chili peppers and julienne spring onions with a few fresh bean sprouts and a lime wedge on the side.



For best results, this dish should be cooked in a wok, Prepare all your ingredients in advance and have them ready beside you.

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