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| PHAT THAI - FRIED NOODLES THAI STYLE |
| Yields: 3 servings |
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| Ingredients |
300 g narrow rice noodle
1/2 kg bean sprouts
3 eggs
50 g pork, cut into small slivers
50 g white radish, chopped, pickled
1 cake soybean curd, cut into small slivers
1/2 C peanuts, ground, roasted
1 t chilies, ground, dried
1 T shallots, chopped
1 T garlic, chopped
1/2 C cooking oil
4 T sugar
3 T fish sauce
4 T tamarind juice or vinegar
50 g Chinese leek leaves
1/2 banana blossom
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| Note |
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Fried noodles require a lot of oil; however, it is possible to use less than indicated above by adding small amounts from time to time to keep the noodles from drying instead of adding all the oil at once. |
| METHOD |
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Heat 3 tbsp. oil in a frying pan and sauté garlic and shallots.
When yellowed, add noodles with just enough water to soften them and fry, turning constantly with spatula to prevent sticking. Then move noodles to side of pan or remove from pan.
Put 3 tbsp. oil into pan. When hot, fry the pork, pickled white radish, bean curd, and dried chilies, and then return the noodles, mix thoroughly and move to the plate.
Put 2 tbsp. oil into the pan. When heated, break 3 eggs into the pan and scramble with spatula, spreading egg in a thin layer over the pan. When set, return the noodles and mix together Add half the bean sprouts and the Chinese leek leaves and turn to mix together. Spoon onto plates and sprinkle with ground peanuts.
Serve with bean sprouts, banana blossom, Chinese leek and Indian pennywort.
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