Thai Fried Noodles
Nov. 26th, 2011 08:06 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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cookbookCurries of the World
Mridula Baljekar
Phat Thai, as this dish is known, has a fascinating flavour and texture. It is made with rice noodles, combined with shellfish and beancurd, a range of vegetables and ground peanuts, and is considered one of the national dishes of Thailand.
serves 4-6
250g/12oz rice noodles
45 ml/3 tbsp vegetable oil
15ml/1 tbsp chopped garlic
16 raw king prawns (jumbo shrimp), peeled, tails left intact and deveined
2 eggs, lightly beaten
15ml/1 tbsp dried shrimps, rinsed
30ml/2 tbsp pickled white radish
50g/2oz fried beancurd or tofu, chopped
2.5ml/½ tsp dried chilli flakes
115g/4oz garlic chives, cut into 5cm/1in lengths
225g/8oz/1 cup beansprouts
50g/2oz/⅓ roasted peanuts, coarsley ground
5ml/1 tsp granulated sugar
15ml/1 tbsp dark soy sauce
30ml/2 tbsp fish sauce
30ml/2 tbsp tamarind juice or 5ml/1 tsp concentrated tamarind pulp
30ml/2 tbsp fresh coriander (cilantro) leaves and 1 kaffir lime, to garnish
1 Soak the noodles in a bowl of warm water for 20-30 minutes, then drain.
2 Heat 15ml/1 tbsp of the oil in a wok or large pan. Add the garlic and fry until golden. Stir in the prawns and cook for 1-2 minutes until pink, tossing from time to time. Remove and set aside.
3 Heat another 15ml/1 tbsp of oil in the pan. Add the eggs and tilt the wok to spread them into a thin sheet. Stir to scramble and break the egg into small pieces. Remove from the pan and set aside with the prawns.
4 Heat the remaining oil in the same pan. Add the dried shrimps, pickled radish, beancurd or tofu and dried chillies. Stir-fry briefly. Add the soaked noodles and stir-fry for 5 minutes.
5 Add the garlic chives, half the beansprouts and half the peanuts. Season with the granulated sugar, soy sauce, fish sauce and tamarind juice or pulp. Mix well and cook until the noodles are completely heated through.
6 Return the prawn and egg mixture to the pan and mix with the noodles. Serve garnished with the rest of the beansprouts, peanuts, coriander leaves and kaffir lime wedges, if using.
Mridula Baljekar
Phat Thai, as this dish is known, has a fascinating flavour and texture. It is made with rice noodles, combined with shellfish and beancurd, a range of vegetables and ground peanuts, and is considered one of the national dishes of Thailand.
serves 4-6
250g/12oz rice noodles
45 ml/3 tbsp vegetable oil
15ml/1 tbsp chopped garlic
16 raw king prawns (jumbo shrimp), peeled, tails left intact and deveined
2 eggs, lightly beaten
15ml/1 tbsp dried shrimps, rinsed
30ml/2 tbsp pickled white radish
50g/2oz fried beancurd or tofu, chopped
2.5ml/½ tsp dried chilli flakes
115g/4oz garlic chives, cut into 5cm/1in lengths
225g/8oz/1 cup beansprouts
50g/2oz/⅓ roasted peanuts, coarsley ground
5ml/1 tsp granulated sugar
15ml/1 tbsp dark soy sauce
30ml/2 tbsp fish sauce
30ml/2 tbsp tamarind juice or 5ml/1 tsp concentrated tamarind pulp
30ml/2 tbsp fresh coriander (cilantro) leaves and 1 kaffir lime, to garnish
1 Soak the noodles in a bowl of warm water for 20-30 minutes, then drain.
2 Heat 15ml/1 tbsp of the oil in a wok or large pan. Add the garlic and fry until golden. Stir in the prawns and cook for 1-2 minutes until pink, tossing from time to time. Remove and set aside.
3 Heat another 15ml/1 tbsp of oil in the pan. Add the eggs and tilt the wok to spread them into a thin sheet. Stir to scramble and break the egg into small pieces. Remove from the pan and set aside with the prawns.
4 Heat the remaining oil in the same pan. Add the dried shrimps, pickled radish, beancurd or tofu and dried chillies. Stir-fry briefly. Add the soaked noodles and stir-fry for 5 minutes.
5 Add the garlic chives, half the beansprouts and half the peanuts. Season with the granulated sugar, soy sauce, fish sauce and tamarind juice or pulp. Mix well and cook until the noodles are completely heated through.
6 Return the prawn and egg mixture to the pan and mix with the noodles. Serve garnished with the rest of the beansprouts, peanuts, coriander leaves and kaffir lime wedges, if using.