thai-style fried noodles [phat thai]

 

phat thai

phat thai

  • 4 cups thin rice noodle,  soaked for 3 minutes 
  • 50 grams pork,  cut into small pieces 3 eggs 
  • 1 piece beancurd, diced
  • 250 grams bean sprout 
  • 50 grams Chinese chives, cut inlo short length
  • 1 tbsp chopped shallot
  • 1 tbsp chopped garlic
  • 3 tbsp chopped salted Chinese radish
  • 1 tsp chili powder 
  • 1/4 cup ground roasted peanut
  • 4 tbsp sugar 
  • 3 tbsp fish sauce 
  • 4 tbsp tamarind juice or vinegar
  • 1/4 cup water 
  • 8 tbsp cooking oil 
  • fresh vegetables: bean sprouts, Chinese chives, banana bud, Indian pennyworth and wedges of lime 
  1. Fry shallot and garlic in 3 tbsp of oil over med heat until fragrant. Add noodles and water, stir until tender. Season with sugar, fish sauce and tamarind juice. Stir well, then push the noodles to the side of the wok. 
  2. Add 3 tbsp of oil to the same wok, add pork, salted Chinese radish, beancurd and chili powder. Saute until the pork is done, toss well with the fried noodles, then push the mixture back to the side of the wok again.
  3. Put 2 tbsp of oil into the wok, break the eggs in and stir until done. Toss again with the noodles, add the bean sprouts and Chinese chives. Stir until everything is done.
  4. Transfer to a serving dish, sprinkle roasted peanuts on top. Serve with fresh vegetables. 

Serves  4