|Seafood mix||1 Pound|
|Rice sticks||500 Gram|
|Red chili||6 , chopped|
|Ginger||1 1⁄2 , minced|
|Garlic||6 Clove (30 gm), chopped finely|
|Lemon grass||2 Tablespoon, chopped|
|Shallot||3 Tablespoon, chopped|
|Kaffir lime powder||1 Teaspoon|
|Basil||1 Bunch (100 gm)|
|Fish sauce||2 Tablespoon|
|Nam prik pad||2 Tablespoon|
|Dark brown sugar||2 Teaspoon|
|Extra red chili||2|
|Any vegetable oil||2 Tablespoon|
|Chicken stock||1⁄2 Cup (8 tbs)|
|Pad cha paste||2 Tablespoon|
1.In a bowl, put chilies, shallots and garlic, add salt to it ahead of time.
2.In a bowl mix chopped ginger, fish sauce, soy sauce, brown sugar or palm sugar, Nam Prik Pad and give it a good mix.
3.In a saute pan pre-cook sea food mix, once cooked set it aside and keep warm.
4.Now make the rice noodles according to the directions on the package.
5.When the rice noodles are Al dente, set them aside in a glass bowl with lid to keep warm.
6.In a wok, add 2 Teaspoon oil and saute Pad cha paste, garlic, shallots and red chillies for 3 minutes.
7.Now add back the seafood mixture and stir on medium heat.
8.Pour the Pad Cha paste, ginger, fish sauce, soy sauce and nam prik pad/pao and mix it in well for 2 minutes.
9.To the mixture, add lemongrass, kaffir lime leaves and mix it in well for 1 minute.
10.Add the noodles and mix in well.
11.If the sauce thickens to much, then add 1/2 to 1 cup of chicken stock and continue mixing.
12.Sprinkle the basil leaves and remove from heat.
13.Garnish with a handful of slivered scallions and 2 Teaspoon of red chilies to add up the spice.
Calories 727 Calories from Fat 89
% Daily Value*
Total Fat 10 g15.3%
Saturated Fat 0.94 g4.7%
Trans Fat 0 g
Cholesterol 0.9 mg0.3%
Sodium 1193.8 mg49.7%
Total Carbohydrates 137 g45.8%
Dietary Fiber 4.1 g16.6%
Sugars 8.9 g
Protein 20 g40.7%
Vitamin A 67.4% Vitamin C 73.7%
Calcium 9.5% Iron 14%
*Based on a 2000 Calorie diet