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Phat Thai (Thai Fried Noodle)
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Phat Thai (Thai Fried Noodle)
This noodle dish can be served as a side or an entree.
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3 cups narrow rice noodle
1/2 cup sliced chicken meat, small strip
4 shrimp
2 eggs
1/3 cup soya bean curd, cut into small silvers
1 Tbsp pickled white radish, chopped
1/2 cup cooking oil
1 tsp garlic, chopped
1 tsp shallot or onion, chopped
1 tsp ground dried red chilli or paprika
4 Tbsp sugar
4 Tbsp fish sauce
4 Tbsp vinegar
1/2 cup bean sprouts
1 lime for garnishing
1/4 cup carrot, for garnishing, sliced thinly
1/4 cup cabbage, for garnishing sliced thinly
2 Tbsp ground roasted peanut
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Method
Fry the chopped garlic and onion until turned yellow. Add chicken and fry until cooked. Pour in the shrimp, pickled white radish, soya bean curd. Break the eggs into the pan and scramble. Add sugar, fish sauce, vinegar, ground dried red chilli and stir well. Pour in the noodles, stir fry until mixed well, add spring onion, 3/4 or half a cup of bean sprouts ( the remainder, clipped both ends, used for garnishing) and stir-fry until cooked. Spoon onto a platter, Garnish with ground roasted peanut, bean sprouts, carrot, cabbage and sliced lime.
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