Busy kitchen? Tight QA checklist? Hungry for a clean-label classic that cooks fast and holds up every time? We’ve got you.
In this short demo, we show you how our dry Pad Thai noodles – paired with our R&D-developed sauce – deliver chewy, tangle-free results in minutes. Whether you’re testing new kits, training the line team, or building a better-for-you menu, this isn’t just how to cook Pad Thai.
It’s how to scale it.
Ingredients:
- 1 pack of Sa Giang Pad Thai Noodles
- 1 pack of Sa Giang Pad Thai sauce
- 1 tbsp cooking oil
- 1 tsp minced garlic
- 1 tbsp chopped shallots
- 6–8 pcs cooked shrimp
- ½ piece of tofu, stripped
- 1 egg
- Bean sprouts
- A few chives or green onions, cut into 2-inch lengths
- Crushed peanuts
- 1 lime wedge
- Chili flakes
Direction:
- Cook the Noodles
- Boil water and cook Sa Giang Pad Thai Noodles according to package directions (typically 6–8 mins until soft).
- Drain and rinse under cold water.
- Toss lightly with a touch of cooking oil to prevent sticking.
- Stir-fry aromatics: Heat oil in a pan. Add minced garlic and shallots. Sauté until fragrant.
- Add topping: Toss in shrimp, tofu, egg. Stir-fry until golden.
- Add noodles & sauce: Add noodles and pour in the sauce mixture. Toss everything evenly.
- Final mix-ins: Add bean sprouts and chives. Stir for 30 seconds.
- Serve: Plate the noodles, garnish with crushed peanuts, a lime wedge, and chili flakes if desired.
Then enjoy immediately while it’s warm!
