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✨【Wellous®️ Medical Research Board of Advisors】✨
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#个性化功能性食品

CHICKEN PAD THAI

INGREDIENTS

-8 oz. (226 g) dry skinny rice sticks or Pad Thai Noodles
-2 tablespoons oil
-2 cloves garlic, minced
-8 oz. (226 g) skinless and boneless chicken breast, sliced
-2 oz. (56 g) fried tofu, cut into pieces
-2 eggs, lightly beaten
-8 oz. (226 g) bean sprouts
-1 stalk scallion, cut into 2-inch (5 cm) lengths
-1 tablespoon crushed roasted peanuts
-1 lime, cut into wedges

PAD THAI SAUCE:
-3 1/2 tablespoons fish sauce
-3 tablespoons Chinese rice vinegar preferred or apple cider vinegar
-1 1/2 teaspoons chili powder
-2 1/2 tablespoons sugar
-3 tablespoons water

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INSTRUCTIONS

1. Cook the skinny rice sticks according to the package directions. Strain in a colander and run cold running water until the noodles becomes cool. Set aside to drain.

2. Make the Pad Thai Sauce by mixing all the ingredients together. Set aside.

3. Heat the oil in a wok or skillet over high heat. Add the garlic and stir fry until aromatic. Add the chicken, tofu, and continue stirring. As soon as the chicken changes color, add the rice sticks and stir continuously, for 30 seconds. Use the spatula to push all the ingredients to one side of the wok or skillet. Add the eggs and let cook for about 1 minute or until the bottom sets. Fold the noodles over the eggs, and then add in the Sauce. Stir continuously until everything is well combined. Add the bean sprouts, scallions and do a few quick stirs. Turn off the heat and topped the noodles with the crushed peanuts. Serve the noodles immediately with the lime wedges.

Credits to Ms Bee @ Rasa Malaysia

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Happy to see customer's condition improved after taking Homega ❤

MANGO STICKY RICE

INGREDIENTS
-1 cup (200 g / 7 oz.) glutinuous rice (sticky rice)
-2-3 pandan leaves (screwpine leaves), cut into 2-inch length
-2-3 fresh ripe mangoes, peeled and cut into small cubes
-1 cup (250 ml) coconut milk
-1/4 cup (55 g / 2oz.) sugar
-1/2 teaspoon salt
-1 tablespoon toasted sesame seeds, optional

OPTIONAL:
-banana leaf for steaming

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INSTRUCTIONS:

1. Soak the glutinous rice for at least 8 hours or overnight.

2. Prepare the steamer with a banana leaf. Drain the glutinous rice and spread it out on the banana leaf. Throw in the Pandan leaves. Steam the glutinous rice for 20-25 minutes or until translucent.

3. While the rice is cooking, cut the mangoes into small cubes and chill in the refrigerator until use.

4. In a sauce pan, heat up the coconut milk over low heat. Add in the salt and sugar. Keep stirring until the sugar dissolved. Remove from the heat. Pour out 1/4 cup of the coconut milk and reserve for serving.

5. When the glutinous rice is cooked, transfer it in to a bowl. Pour the rest of the coconut milk into the bowl and mix it with the glutinous rice. Keep stirring until it becomes a thick porridge consistency. Slowly, the rice will absorb all the coconut milk. Leave it to cool to room temperature.

6. Serve the sticky rice with the chilled mangoes. Drizzle the reserved coconut milk over the rice and top it with some toasted sesame seeds.

Credits to Ms Bee @ RasaMalaysia

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