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Phat Thai |
| (PHAT
THAI) |
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INGREDIENTS : |
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Vegetable oil |
1/3 |
cup |
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Garlic, chopped |
1 |
tbsp. |
|
Pressed beancurd,
sliced into small pieces |
1/4 |
cup |
|
Prawns, fresh and
peeled |
6 |
oz |
|
Chanburi rice linguini,
soaked in water and drained
|
2 |
cups (packed) |
|
Fish sauce |
1 - 2 |
tbsp. |
|
Coconut sugar
|
1 - 2 |
tsp. |
|
Unsalted, toasted
peanuts, chopped
|
2 |
tbsp. |
|
Thai chili flakes
(prik pon) |
1 |
tsp. |
|
White vinegar or
tamarind pulp juice
|
1 - 2 |
tbsp. |
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Bean sprouts, roots
picked |
1 |
cup |
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GARNISHES :
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Omelet julienne |
1 |
|
 |
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Fresh red spur
chili peppers, julienne
|
1 |
tbsp. |
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Spring onion, julienne |
1 |
tbsp. |
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Fresh lime wedges |
2 |
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(2 servings) |
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1.
For best results, this dish should be cooked in a wok, Prepare all
your ingredients in advance and have them ready beside you. Heat
up the oil in a wok until almost smoking.
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2.
Add the chopped garlic and pressed beancurd to the wok. Stirfry
until cooked but not browned; add the prawns and stir quickly.
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3.
Prawns cook very fast so do not over cook them. Once the prawns
are slightly white add the flat thin rice noodle from Chanburi province.
This noodle has to be soaked in water to make it pliable but not
soggy, and drained before use.
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4.
While stirfrying the noodles, season this dish with fish sauce,
coconut sugar, chili flakes and vinegar. The liquid from the prawns
and seasoning sauces will make the noodle soft yet " al dente"
. Add peanuts and toss to mix well.
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5.
Finally add the bean sprouts and quickly toss in the hot wok to
warm them up but do not over cook them. Garnish the dish on top
with a julienne thin omelet, red spur chili peppers and julienne
spring onions with a few fresh bean sprouts and a lime wedge on
the side.
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Tips… |
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This dish is very famous in Thailand and the world over. It's
a great lunch item and our national pasta dish. Chanburi noodles
are easily found in most Asian grocery stores, they come dry
packed in a bundle wrapped in plastic. Ask your Thai or Asian
grocer for phat thai noodles. Eating and seasoning tips: Westerners
usually season their pasta dishes with salt, pepper and parmesan
cheese but each phat thai dish is seasoned by the diner with
fish sauce for saltiness, sugar for sweetness, lime juice
for sourness, chili flakes for spiciness and peanuts for crunchiness.
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