Phad Thai

Monday, September 26, 2011

(Stir-fried Rice Noodles)

Serves 4


250g dried thick rice stick noodles
2 tbsp oil
3 cloves garlic, crushed
1 tsp chopped red chilli
200g chicken thigh fillets, thinly sliced
100g raw prawn meat, roughly chopped
100g fried tofu, cut into thin strips
75g garlic chives, chopped
2 tbsp fish sauce
2 tbsp lime juice
2 tsp soft brown sugar
2 eggs, beaten
1 cup (90g) bean sprouts
¼ cup (40g) roasted unsalted peanuts, chopped

  1. Soak the rice stick noodles in boiling water for 10 minutes, or until they are soft. Drain and set aside.Heat the oil in a wok or large frying pan. When the oil is hot, add the garlic, red chilli and chicken and stir-fry for 2 minutes.
  2. Add the prawn meat and stir-fry for another 3 minutes. Toss the tofu, garlic chives and rice sticks into the wok, cover and cook for another minute.
  3. Add the fish sauce, lime juice, brown sugar and eggs to the wok and toss well with tongs or 2 wooden spoons until the egg is set. Divide the noodles among 4 serving bowls, sprinkle with the bean sprouts and peanuts and serve immediately.

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