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120 grams Lobo Sauce Pad Thai

120 grams Lobo Sauce Pad Thai

Product Details:

  • Product Name Lobo Sauce Pad Thai, 120 grams
  • Product Type Dried
  • Shape Powder
  • Processing Raw
  • Color Brown
  • Grade Food Grade
  • Shelf Life 12 Months
1.5-1.8 USD ($)/Piece
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Price And Quantity

  • 1000 Piece
  • 1.50 - 1.80 USD ($)/Piece
  • 1.5-1.8 USD ($)/Piece

Product Specifications

  • Dried
  • Powder
  • Raw
  • Food Grade
  • Brown
  • 12 Months
  • Lobo Sauce Pad Thai, 120 grams

Trade Information

  • Klong Toei / Laem Chabang
  • Paypal, Telegraphic Transfer (T/T)
  • 15-20 Days
  • Bag
  • Africa, Middle East, Western Europe, Eastern Europe, South America, North America, Central America, Australia, Asia
  • All India

Product Description

Product details

  • Other information
  • Do not use seasoning powder
  • Do not use preservatives
  • No artificial color added
  • With roasted peanuts ready

Ingredient

30% sugar, roasted peanuts 17%, 10% tamarind juice, 10% shallot, 9% fish sauce, 8% ground tomatoes, 5% garlic, 5% vegetable oil, 4.5% refined vinegar, 1.48% salt, chilli oil 0.02 %

Contains peanuts and fish

Preparation and storage methods

Preparation and use

Instruction: Pad Thai Noodle:

1. Can use Chan noodles, small vermicelli noodles or spaghetti. If the noodles are dry, use 120 grams to soften according to the method recommended by the manufacturer for fresh noodles. And fresh udon, use 150-200 grams

2. Heat the pan, add 3 tablespoons of vegetable oil, add the shrimp, stir until well combined and 100 grams of diced tofu, each stir fry until done.

3. Hammered 1 egg, stir-fried with Thai Pad Thai sauce And the prepared line. Stir until mixed together. If the noodles look dry, stir until the noodles are cooked.

4. Add 100 grams bean sprouts and 3 chopped Chinese chives, stir for 1 minute, add to a dish, sprinkle with peanuts in this sachet (usually served with fresh bean sprouts, chili peppers, banana blossom, lemon, chives and chili).

Instruction: Pad Thai wrapped in eggs

1. Heat the frying pan, pour 2 tablespoons of vegetable oil, beat 2 eggs, pour until thoroughly thin.

2. Put the fried noodles into the middle and wrap.

3. Put it on the plate, back top to bottom. Use a diagonal knife.

4. Open all 4 corners. Arrange other ingredients on a plate.


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