Name: Pad Thai
Yield: 6 servings
Cuisine: Thai
Ingredients: 100 g glass noodles, soaked in warm water until soft; 5 pieces shrimp, peeled and deveined; 0.5 cup carrots, julienned; 2 cloves garlic, minced; 1 tbsp soy sauce; 1 tbsp oyster sauce; 1 tbsp vegetable oil; 1 tbsp peanuts, crushed

Ingredients

Servings

6

100 g glass noodles — soaked in warm water until soft (starch)
5 pieces shrimp — peeled and deveined (main protein)
0.5 cup carrots — julienned (vegetable)
2 cloves garlic — minced (aromatic base)
1 tbsp soy sauce (seasoning)
1 tbsp oyster sauce (seasoning)
1 tbsp vegetable oil (cooking fat)
1 tbsp peanuts — crushed (garnish)

Mise en Place

0/5

Process

1

stir fry base

1.Heat vegetable oil in a wok or large skillet over medium-high heat.
2.Add minced garlic and sauté until fragrant but not browned.
3.Add shrimp and cook until they just turn pink.

2

incorporate noodles

1.Add julienned carrots to the pan and toss for 1 minute.
2.Add the soaked glass noodles to the skillet.
3.Pour in soy sauce and oyster sauce, tossing constantly to coat the noodles evenly.
4.Cook until the noodles have absorbed the sauce and are translucent.

Plating

Transfer the noodles to a wide shallow bowl.
Arrange the shrimp on top of the noodle mound.
Garnish generously with crushed peanuts.

Sensory Checks

Check

Noodles should be chewy and translucent, not mushy.

Check

Shrimp should be opaque and firm to the touch.

Aroma

The dish should have a savory, slightly sweet aroma from the oyster sauce.

Common Errors

⚠ Over-soaking the noodles can lead to a mushy texture during stir-frying.
⚠ Overcooking the shrimp will make them rubbery.

Notes

Glass noodles are also known as cellophane noodles or mung bean threads.
Adjust the soy sauce amount depending on desired saltiness.

Amanah Compilation

Engine: Amanah Engine v1.0

Structural completeness: 85%

Flagged:

Exact seasoning measurements inferred from visual color and common regional preparation.