Translucent noodle pad thai, Kuzukiri noodle


Translucent noodle pad thai, Kuzukiri noodle

Translucent noodle pad thai, Kuzukiri noodle

  • Japanese translucent Kuzukiri noodle (soaked in water) 100g
  • Beansprouts 70g
  • Dried shrimp 8g
  • Sweet preserved radish
  • Firm bean curd 20g
  • Shallot, minced 7g
  • Chive 5g
  • Egg 1
  • Water 20g
  • Vegetable oil 20g
  • Pad Thai sauce 80g
  • Ground roasted peanut, chili powder, lime

1. Heat oil in a pan. Add minced shallot, sweet preserved radish, dried shrimp and fry until aromatic.
2. Add Japanese translucent Kuzukiri noodle. Follow with water and Pad Thai sauce. Fry until the noodles are soft and translucent.
3. Add a little more oil. Crack the egg into the pan. Stir with the noodle until the egg is cooked. Add in bean curd and peanuts.
4. Add beansprout and chive. Stir until soft.
5. Ready to serve with accompanying vegetables.



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