Authentic PHAD THAI recipe
October 26, 2015
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Easy & Delicious PHAD THAI recipe

Phad thai is my favorite thai dish and I am going to share with you the authentic PHAD THAI recipe. I love this sweet/sour/chilli taste. If you want cook simple and tasty meal you will never go wrong with phad thai. Buy few ingredients and cook stir-fried thai noodles every day. It is so simple to cook and so delicious! I tried phad thai 4 years ago on my first visit in Thailand. When I returned home I used to go to thai restaurant and eat phad thai. I was surprised about high price in restaurant. I know that I can’t compare prices in europe and asia but especially for phad thai you need only few ingredients and 10 minutes to cook. I decided to eat something else in thai restaurant and cook phad thai at home. I used recipe with tamarind concentrate and I was surprised how easy and tasty it was. Now in Chiang Mai is phad thai everywhere and so cheap again 🙂 I cooked phad thai in cooking class here without tamarind sauce. Taste same same but different 🙂 Well there is no specific recipe. Recipe below is from cooking class and is really yummy. Photo was shooted after cooking and one second before I ate it all!

Ingredients:

(2 servings and total time around 15-20 minutes. BUT soak rice noodle in room temperature water at least one hour.)

• 3 tbsp. oil
• 250 grams rice noodle
• 1 tsp. small dried shrimps or fresh (if you don’t like shrimps don’t add any)
• 50 grams chicken – small slices (for veg. shrimps)
• 20 grams Chinese chive or spring onion
• 1 tsp. sugar
• 2 tbsp. fish sauce (or soy sauce)
• 2 tbsp. oyster sauce (A lot of recipes use tamarind concentrate. If you use tamarind concentrate then give twice more sugar. Tamarind has sour taste)
• 1 egg
• 30 grams bean sprouts or cabbage
• 1 tbsp. chopped garlic
• 50 grams yellow tofu coated with turmeric (or normal tofu), cut into 1 cm width cube
• ½ cup water
• Topping: grounded peanut, chilli, lime (if you want you can give fresh bean srout and spring onion too)

Instruction:

Soak rice noodle in water (room temperature) at least one hour.

1. Heat the oil over low heat, add garlic and fry until fragrant
2. Add dried shrimps, chicken, tofu and stir until the chicken is cooked
3. Put chicken and tofu aside in pan and put egg in and spread
4. Mixed egg with rest in pan
5. Move all aside of pan
6. Add noodles and water, stir until tender
7. Season with fish sauce, oyster sauce and sugar
8. Add the bean sprouts and Chinese chives (or spring onion)
9. Turn off the heat
10. If it is sticking together then cut them little bit for better serving
11. Serve with fresh lime aside, topping with grounded peanut and chillies (if you have also bean sprout and spring onion)