Phat-thai
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | ounces | Narrow rice noodles -- |
| Soaked & drained | ||
| 3 | tablespoons | Cooking oil |
| 1 | tablespoon | Garlic -- chopped |
| 1 | Egg | |
| 4 | tablespoons | Firm yellow bean curd -- |
| Diced | ||
| 3 | ounces | Prawns -- shelled & |
| Deveined | ||
| ½ | tablespoon | Pickled Chinese radish |
| 3 | tablespoons | Sugar |
| 2 | tablespoons | Fish sauce |
| 4 | tablespoons | Vinegar |
| ½ | tablespoon | Paprika |
| 2 | tablespoons | Roasted peanuts -- chopped |
| 6 | ounces | Bean sprouts |
| ⅓ | cup | Spring onions -- cut in 1\" |
| Lengths | ||
| ¼ | teaspoon | Ground chili |
| 1 | Fresh lime -- sliced | |
Directions
In a large frying pan, heat oil over medium-high heat, sauté the garlic and pickled radish for 1 minute; then, add the egg and keep stirring, Add the prawns, beancurd and the noodles; then, season with sugar, fish sauce, vinegar, paprika and 1 tbsp. peanuts. Toss and cook for 10 minutes, until the noodles turn soft. Then, add the spring onions, ground chili and half of the bean sprouts, and remove from heat. Garnish with 1 tbsp. of chopped roasted peanuts.
Serve with the remaining bean sprouts with the lime on the side.
Recipe By : The Elegant Taste of Thailand File