Pad Thai Set

Name: Pad Thai Set
Yield: 1 Serving

Easy, Traditional, and Healthy Pad Thai Recipe

1 hour 10 minutes

1 Serving

Recipe Description

Pad Thai is a stir-fried rice noodle dish commonly served as street food in Thailand and made with prawns, bean sprouts, and tofu. This Pad Thai recipe is a perfect combination of sour, sweet, and spicy flavours, making it an ideal dish.

The Pad Thai Set is served with tasty Mushroom with Sweet Basil, Prawn Tom Yam, Yogurt, and Fruit. It is a satisfying set and can be enjoyed at any time.

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Set Meal

Pad Thai
Mushroom with Sweet Basil
Prawn Tom Yam
Dairy Product
75g Low fat plain yoghurt
Fruit
1/2 small (75g) Orange

Nutrition Value in 1 Serving

Calories

536.0 kcal

Carbohydrate

63.7 g

Fat

14.7 g

Protein

37.3 g

Set Meal

Pad Thai
Mushroom with Sweet Basil
Prawn Tom Yam
Dairy Product
150g Low fat plain yoghurt
Fruit
1 (150g) Orange

Nutrition Value in 1 Serving

Calories

644.0 kcal

Carbohydrate

77.6 g

Fat

15.9 g

Protein

47.5 g

Set Meal

Pad Thai
Mushroom with Sweet Basil
Prawn Tom Yam
Dairy Product
150g Low fat plain yoghurt
Fruit
1 (150g) Orange

Nutrition Value in 1 Serving

Calories

749.0 kcal

Carbohydrate

91.4 g

Fat

19.6 g

Protein

51.8 g

Pad Thai

Ingredients

50 g	Dried flat rice noodles
1/2 tsp	Cooking oil
1 tsp	Minced garlic
3 medium	Prawns, shelled and deveined
1 large	Egg
1 pc	Firm tofu, fried and sliced
80 g	Bean sprouts
4 stalks	Chives, cut 4cm
1/4 tbsp	Crushed peanuts
1 wedges	Lime wedges
8 slices	Cucumber
2 nos	Cherry tomatoes

Ingredient A: sauce (mix well)

1 ½ tsp	Fish sauce
1 tsp	Sugar
1 tbsp	Water
1/2 tsp	Vinger
1/2-1 tsp	Chilli powder
1 tsp	Rasa SifuTM All In One Seasoning

Method

Boil rice noodles until chewy and not mushy. Rinse under tap water.
Heat oil, stir-fry garlic until aroma rises.
Add prawns and stir until done. Add in noodles and mix well.
Push noodles to side, add egg and cook briefly.
Add sauce ingredients (A), tofu, bean sprouts and chives, mix well.
Before serving, garnish with peanuts, lime, cucumber and cherry tomatoes.

Mushroom with Sweet Basil

Ingredients

1/2 tsp	Cooking oil
3 thin slices	Galangal
1 tsp	Minced garlic
1	Red chilli, finely chopped
100 g	White or brown button mushrooms, sliced or halved
1 tsp	Fish sauce
1/2 tsp	Sweet soy sauce
1/8 tsp	AJI-SHIO® Flavoured Black Pepper
15 pcs	Sweet basil leaves, roughly chopped

Method

Stir-fry galangal, garlic and chili in hot oil until fragrant.
Add mushroom, stir until softened.
Mix in fish sauce, soy sauce and basil.
Mix well and serve.

Prawn Tom Yam

Ingredients

250 ml	Water
1 tbsp	SERI-AJI® Tom Yam Seasoning
1/2 tsp	TUMIX® Anchovy Stock
3 large	Prawns, trim head and deveined
3	Oyster mushrooms, torn into pieces
1/2	Tomato, cut into wedges
1 pc	Kaffir lime leaf, torn
1	Birds eye chili, bruised
1-2 tsp	Lime juice

Method

Boil water, add in SERI-AJI® and TUMIX®.
Add prawns, mushrooms, tomato, kaffir lime leaf and chili.
When prawns are cooked, add lime juice and turn heat off.

Pad Thai

Ingredients

60 g	Dried flat rice noodles
1/2 tsp	Cooking oil
1 tsp	Minced garlic
3 medium	Prawns, shelled and deveined
1 large	Egg
1 pc	Firm tofu, fried and sliced
80 g	Bean sprouts
4 stalks	Chives, cut 4cm
1/4 tbsp	Crushed peanuts
1 wedges	Lime wedges
8 slices	Cucumber
2 nos	Cherry tomatoes

Ingredient A: sauce (mix well)

1 ½ tsp	Fish sauce
1 tsp	Sugar
1 tbsp	Water
1/2 tsp	Vinger
1/2-1 tsp	Chilli powder
1 ¼ tsp	Rasa SifuTM All In One Seasoning

Method

Boil rice noodles until chewy and not mushy. Rinse under tap water.
Heat oil, stir-fry garlic until aroma rises.
Add prawns and stir until done. Add in noodles and mix well.
Push noodles to side, add egg and cook briefly.
Add sauce ingredients (A), tofu, bean sprouts and chives, mix well.
Before serving, garnish with peanuts, lime, cucumber and cherry tomatoes.

Mushroom with Sweet Basil

Ingredients

1/2 tsp	Cooking oil
3 thin slices	Galangal
1 tsp	Minced garlic
1	Red chilli, finely chopped
100 g	White or brown button mushrooms, sliced or halved
1 tsp	Fish sauce
1/2 tsp	Sweet soy sauce
1/8 tsp	AJI-SHIO® Flavoured Black Pepper
15 pcs	Sweet basil leaves, roughly chopped

Method

Stir-fry galangal, garlic and chili in hot oil until fragrant.
Add mushroom, stir until softened.
Mix in fish sauce, soy sauce and basil.
Mix well and serve.

Prawn Tom Yam

Ingredients

250 ml	Water
1 tbsp	SERI-AJI® Tom Yam Seasoning
1/2 tsp	TUMIX® Anchovy Stock
4 large	Prawns, trim head and deveined
3	Oyster mushrooms, torn into pieces
1/2	Tomato, cut into wedges
1 pc	Kaffir lime leaf, torn
1	Birds eye chili, bruised
1-2 tsp	Lime juice

Method

Boil water, add in SERI-AJI® and TUMIX®.
Add prawns, mushrooms, tomato, kaffir lime leaf and chili.
When prawns are cooked, add lime juice and turn heat off.

Pad Thai

Ingredients

80 g	Dried flat rice noodles
1 tsp	Cooking oil
1 tsp	Minced garlic
6 medium	Prawns, shelled and deveined
1 large	Egg
1 pc	Firm tofu, fried and sliced
80 g	Bean sprouts
4 stalks	Chives, cut 4cm
1/4 tbsp	Crushed peanuts
1 wedges	Lime wedges
8 slices	Cucumber
2 nos	Cherry tomatoes

Ingredient A: sauce (mix well)

1 ½ tsp	Fish sauce
1 tsp	Sugar
1 tbsp	Water
1/2 tsp	Vinger
1/2-1 tsp	Chilli powder
1 ½ tsp	Rasa SifuTM All In One Seasoning

Method

Boil rice noodles until chewy and not mushy. Rinse under tap water.
Heat oil, stir-fry garlic until aroma rises.
Add prawns and stir until done. Add in noodles and mix well.
Push noodles to side, add egg and cook briefly.
Add sauce ingredients (A), tofu, bean sprouts and chives, mix well.
Before serving, garnish with peanuts, lime, cucumber and cherry tomatoes.

Mushroom with Sweet Basil

Ingredients

1/2 tsp	Cooking oil
3 thin slices	Galangal
1 tsp	Minced garlic
1	Red chilli, finely chopped
120 g	White or brown button mushrooms, sliced or halved
1 tsp	Fish sauce
1/2 tsp	Sweet soy sauce
1/4 tsp	AJI-SHIO® Flavoured Black Pepper
15 pcs	Sweet basil leaves, roughly chopped

Method

Stir-fry galangal, garlic and chili in hot oil until fragrant.
Add mushroom, stir until softened.
Mix in fish sauce, soy sauce and basil.
Mix well and serve.

Prawn Tom Yam

Ingredients

250 ml	Water
1 tbsp	SERI-AJI® Tom Yam Seasoning
1/2 tsp	TUMIX® Anchovy Stock
4 large	Prawns, trim head and deveined
3	Oyster mushrooms, torn into pieces
1/2	Tomato, cut into wedges
1 pc	Kaffir lime leaf, torn
1	Birds eye chili, bruised
1-2 tsp	Lime juice

Method

Boil water, add in SERI-AJI® and TUMIX®.
Add prawns, mushrooms, tomato, kaffir lime leaf and chili.
When prawns are cooked, add lime juice and turn heat off.

Tips

	Pre	Post
Low	Helps to provide sustainable energy for endurance training sessions	A meal for high endurance and resistance training days that able to provide sufficient carbs, protein and fats.
Moderate	Helps to provide sustainable energy for endurance training sessions	Rich carbohydrate and protein suitable for endurance sports recovery as well as for resistance training.
High	Helps to provide sustainable energy for endurance training sessions	Rich carbohydrate and protein suitable for endurance sports recovery as well as for resistance training.