Phad Thai


Fried Noodles "Thai Style"
Phad Thai is a single-plate dish, made from narrow dried rice noodles. The noodles,complete with seasoning, look good enough to tempt just about anyone. They have already tempted numerous Thais and foreigners throughout the ages.

The noodles are usually fried with prawns and crab, though other types of meat like chicken, pork or seafood,can also be used.

INGREDIGENTS (4 persons)

  1. 300 g. narrow noodles

  2. 2 tbs. cooking oil

  3. 2 eggs

  4. 8 tbs. Phad Thai sauce (standard resource)

  5. 2 tbs. peanuts, ground

  6. 1 tbs. dried shrimps, ground

  7. 30 g. tofu, deep fried

  8. 120 g. bean sprounts, cleaned

  9. 30 g. spring onions

  10. 2 lime, cut into half
PREPARATION
  • Heat oil in wok and fry eggs while stirring constantly. Add noodles, Phad Thai sauce, peanuts, shrimps, turnip and tofu.
  • Arrange on plate and serve with bean sprouts, spring onions and lime

Delicious!!!

Comments

Post a Comment

Popular posts from this blog

Gaeng Jued Woon Sen

Image
Glass Noodle Soup with Minced Pork Gaeng Jued is a clear soup which is soothing for the throat. Normally,however, the Thai version of Gaeng Jued is a mixture of different fods, and is not really a clear soup at all. Woon sem or glass noodle is made from soya bean. The dish is suitable for weight watchers as it contains no fat at all TIP    Cut the glass noodles in small pieces after soaking, which will make them easier to eat. INGREDIGENTS (4 persons) 50 g.       glass noodles, soaked 15 minutes in cold water 1 l.          chicke stock (standard recipe) 1 l.          white soy sauce 150 g.     pork, minced 1 tbs.      fish sauce 1/2 tbs.   sugar 5            Chinese mushrooms, soaked 2 hours and sliced 1            onion, sliced 1/4 tbs.   white pepper powder 1             spring onion, sliced PREPARATION Shape small balls of pork meat and boil them in the chicken stock. Add noodles, mushrooms, onion and season with soy sauce, fish sauce, sugar and pepper.
Read more

Tod Man Goong

Image
Deep Fried Prawn Patties Tod Mun Goong is usually prepared as a starter or snack, as the patties are small in size and convenient to eat. While Thod Mun Goong is not very hot, it is really delicious, making it a huge favourite. It can be obtained from street stalls and five star restaurants alike. Besides being made of prawn, Tod Mun can also be made from fish (Tod Mun Pla) or banana flower bud (Tod Mun Hua Plee). TIP Serve this dish immediately after frying. The pork fat will ensure a moist and tasty patty. INGREDIENTS (4 persons) 400 g.     prawn meat, minced 100 g.     hard pork fat, minced 10 g.       salt 50 g.       breadcrumbs 200 g.     cooking oil 100 g.     white vinegar 50 g.       sugar 3             shallots 1             cucumber, small, sliced 1             red chili, sliced PREPARATION Mix prawn meat and pork fat, season with salt. Form either small or medium size patties, cover in breadcrumbs and deep fry until done. For the dip, bring vinegar an
Read more

Gai Phad Med mamuang

Image
Fried Chicken with Cashew Nuts Gai Phad Med Mamuang, whose flavour comes entirely from the roasted cashew nuts, is a favourite among both Thais and foreigners. The texture is a little on the soft side, while the smell comes from the chicken, which is fried until they turn golden. While adding chicken, turn the heat up to maximum. Grandmother's secret recipe includes the addition of boiled chicken soup while frying, which is makes it sweet and frarant. TIP If you do not have cashew nuts on hand, use whole unsalted almonds or peanuts instead. INGREDIENTS 600 g.     chicken breast, diced 3 tbs.      cooking oil 120 g.     cashew nuts, deep fried 1             onion, diced 6             dried chillies, deep fried and cut 3             spring onions 3 tbs.      oyster sauce 1 tbs.      sugar 1 tbs.      white pepper powder 3 tbs.      chicken stock 1 tbs.      black soy sauce 1 tbs.      fish sauce PREPARATION Heat the cooking oil in a wok and stir-fry the
Read more