Phad Thai is a traditional rice noodle dish available at street stalls and restaurants in Thailand. Its unique mix of sweet, savoury, tangy and spicy flavours has made it a popular favourite in Singapore too.
Ingredients:
Tamarind Purée - 1 and 1/2 tablespoons
Oyster Sauce - 1/2 tablespoons
Fish Sauce - 2 tablespoons
Palm Sugar or Brown Sugar - 2 to 3 tablespoons
Ground Peanuts - 1/4 cup
Garlic
Spring Onion or Chives - cut into 3 cms/ 1 1/4 pieces
Beansprouts - 1 and 1/2 cup
Firm Tofu (Tau Kwa) - 1 pack (thinly sliced)
Chicken (Breast or Thigh) - 120g to 150g
Prawn - about 10 to 12 prawns
Fresh or Dried Rice Noodles - 125g
Lime Wedges (according to preference)
Ground Chilli, Crushed Red Pepper or Cayenne Pepper - 1 to 2 tablespoons
Cooking Method:
To make the Phad Thai sauce, add tamarind purée, brown sugar, fish sauce and oyster sauce in a small bowl and mix together.
Add some oil into the pan.
Add the onion.
Add the garlic and stir-fry till fragrant.
Add the chicken.
Add the prawns.
Cook till ingredients are fully cooked.
Add the beansprouts and firm tofu.
Add the spring onion and stir till all the ingredients and flavours are mixed together.
Add the eggs. Once the eggs are cooked, mix together with all the ingredients.
Add the rice noodles and mix evenly and cook for 2 minutes.
Add the Phad Thai sauce and some salt and pepper.
Add crushed red pepper, ground chilli or cayenne pepper and ground peanuts. Mix everything together.
Garnish with more spring onion. Add more crushed red pepper or ground chilli if you desire a stronger, spicy flavour. For a tangy flavour, add a dash of lime.
Dish is ready to be served.
Enjoy your Phad Thai!