Combo C Recipe
Phad Thai Jae (Rice noodles stir-fried with tofu, egg, green onions, bean sprouts and ground peanuts. Spiced with our house-made tamarind sauce). Served with vegetarian spring rolls and our napa cabbage soup in chicken broth.
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Ingredients
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Phad Thai Jae
Vegetarian Spring Rolls
Napa Cabbage Soup
Method
Phad Thai Jae
- 1
Prepare the Noodles
Soak rice noodles in hot water for about 30 minutes or until softened. Drain and set aside.
- 2
Fry Tofu
Cut tofu into cubes and sauté in a pan with vegetable oil until golden brown. Remove and set aside.
- 3
- 4
Stir-fry Ingredients
In the same pan, add more oil if needed, and stir-fry green onions, bean sprouts, and the soaked rice noodles.
- 5
Add Sauce
Mix tamarind paste, soy sauce, and chili powder in a small bowl. Pour over the stir-fried ingredients and toss to coat.
- 6
Combine
Add cooked tofu and scrambled eggs to the noodles. Toss everything together and cook for another 2-3 minutes.
- 7
Serve
Serve hot with lime wedges and sprinkle ground peanuts on top.
Vegetarian Spring Rolls
- 8
Prepare Filling
Mix carrots, cabbage, and bean sprouts in a bowl.
- 9
Roll Spring Rolls
Take a spring roll wrapper, place 2 tablespoons of filling at the bottom, fold sides, and roll tightly. Repeat with remaining wrappers.
- 10
Fry Spring Rolls
Heat vegetable oil in a deep pan. Fry spring rolls in batches until golden brown. Drain on paper towels.
Napa Cabbage Soup
- 11
Prepare Broth
In a pot, bring vegetable broth to a boil. Add minced garlic and grated ginger.
- 12
Cook Cabbage
Add Napa cabbage to the boiling broth and cook for about 5-7 minutes until tender.
- 13
Season Soup
Stir in soy sauce and adjust seasoning to taste. Garnish with green onions before serving.
