Hingpit


Phat Thai (Thai Fried Noodles)
22 August 2009, 7:45 pm
Filed under: Cooking, Food, Seafood

Thai Fried Noodles
by: Kit Chan, The Essential Thai Cookbook

Phat Thai is considered one of the national dishes of Thailand.  Like many of the national dishes of other countries, the flavor and texture varies from region to region, religion and culture, likewise with the Philippine Adobo. One style would be sugary and salty (dried shrimp), while another method would be sugary and spicey, while some have the sugary and sour taste. The Thai Fried Noodles (vegetarian) sold at the cafeteria at work has the right combination.

phat thai3

Ingredients
350g rice noodles
45ml vegetable oil
1tbsp chopped garlic
16 uncooked king prawns, shelled, tails left intact and deveined
2 eggs, lightly beaten
1 tbsp dried shrimps, rinsed
2 tbsp pickled white radish
50g fried bean curd, cut into small livers
½ tsp dried chilli flakes
115g garlic chives, cut into 2in lengths
225g beansprouts
50g roasted peanuts, coarsely ground
1 tsp granulated sugar
1tbsp dark soy sauce
2tbsp fish sauce
2tbsp tamarind juice
2tbsp coriander leaves, to garnish
1 kaffir lime, to garnish

Procedure
Soak the noodles in warm water for 20-30 minutes, then drain
Heat 1 tbsp of oil in a work or large frying pan
Add the garlic and fry until golden
Stir in the prawns and cook for about 1-2 minutes until pink, tossing from time to time
Remove and set aside

Heat another 1 tbsp of oil in the wok.
Add the eggs and tilt the work to spread them into a thin sheet
Stir to scramble and break the egg into small pieces.
Remove from the wok and set aside with the prawns

Heat the remaining oil in the same wok
Add the dried shrimps, pickled radish, bean curd and dried chillies
Stir briefly. Add the soaked noodles and stir-fry for 5 minutes

Add the garlic chives, half the beansprouts and half the peanuts
Season with the granulated sugar, soy sauce, fish sauce and tamarind juice
Mix well and cook until the noodles are heated through

Return the prawn and egg mixture to the wok and mix with the noodles
Serve garnished with the rest of the beansprouts, peanuts, coriander leaves and lime wedges.

phat Thaiphat thai2

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