Ingredients- Red Snapper Fish 300 g
- Thai-Choice Pad Thai Sauce 1/2 bottle (135 ml)
- Thai-Choice Rice Vermicelli 50 g
- Mix Vegetables (carrots, broccoli, baby corn) 200 g
- Thai-Choice Coconut Milk 1 small can (165 ml)
- Almonds, sliced 1 Tbsp
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Directions- Marinate red fish snapper with Thai-Choice Pad Thai Sauce for 15 minutes.
- Cook Thai-Choice Rice Vermicelli in boiling water for 5 minutes until soft, rinse with cold water and drain, set aside on a plate.
- Grill the fish until cooked. Serve hot with grilled fish over rice vermicelli and sprinkle with sliced almonds.
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