Phat-thai

Yield: 2 Servings

Measure Ingredient
7 ounces Narrow rice noodles --
\N \N Soaked & drained
3 tablespoons Cooking oil
1 tablespoon Garlic -- chopped
1 \N Egg
4 tablespoons Firm yellow bean curd --
\N \N Diced
3 ounces Prawns -- shelled &
\N \N 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\"
\N \N Lengths
¼ teaspoon Ground chili
1 \N Fresh lime -- sliced

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

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