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Ingredients |
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3 cups narrow rice noodle |
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½ sliced chicken meat, small strip |
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4 shrimps |
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2 eggs |
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1/3 cup soya bean curd, cut into small sliver |
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1 tablespoon pickled white radish, chopped |
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½ cup cooking oil |
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1 teaspoon garlic, chopped |
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1 teaspoon shallot or onion, chopped |
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1 teaspoon ground dry red chilli or paprika |
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4 tablespoons sugar |
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4 tablespoons fish sauce |
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4 tablespoons vinegar |
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½ cup bean sprouts |
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1/3 cup spring onion, chopped to 1½ -in. lengths |
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1 lime, for garnishing |
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¼ cup carrot, for garnishing, sliced thinly |
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¼ cup cabbage, for garnishing sliced thinly
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2 tablespoons ground roasted peanut |
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Phat Thai
Directions
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 dry red chilli and stir well. Pour in the noodles,
stir-fry until mixed well, add spring onion, ¾ of half
a cup of bean sprouts (the remainder, chipped both ends,
used for garnishing) and stir –fry until cooked. Spoon
onto platter. Garnish with ground roasted peanuts, bean
sprouts, carrot, cabbage and sliced lime. |
