Thai Fried Noodles Recipes

Ingredients :

12 oz rice noodles

3 tbsp vegetable oil

1 tbsp chopped garlic

16 uncooked king prawns, shelled, tails left intact and deveined

2 eggs, lightly beaten

1 tbsp dried shrimps, rinsed

2 tbsp pickled white radish

2 oz fried bean curd, cut into small livers

1/2 tsp dried chili flakes

4 oz garlic chives, cut into 2 inch lengths

8 oz beansprouts

2 oz roasted peanuts, coarsely ground

1 tsp granulated sugar

1 tbsp dark soy sauce

2 tbsp fish sauce

2 tbsp tamarind juice

2 tbsp coriander leaves, to garnish

1 kaffir lime, to garnish

Soak the noodles in warm water for 20-30 minutes, then drain. Heat 1 tbsp of the oil in a wok or large frying pan. Add the garlic and fry until golden. Stir in the prawns and cook for about 1-2 minutes until pink, tossing from time to time. Remove and set aside. Heat another 1 tbsp of oil in the wok. Add the eggs and tilt the wok to spread them into a thin sheet. Stir to scramble and break the egg into small pieces. Remove from the wok and set aside with the prawns.

Heat the remaining oil in the same wok. Add the dried shrimps, pickled radish, bean curd and dried chilies. Stir briefly. Add the soaked noodles and stir-fry for 5 minutes. Add the garlic chives, half the beansprouts and half the peanuts. Season with the granulated sugar, soy sauce, fish sauce and tamarind juice. Mix well and cook until the noodles are heated through. Return the prawn and egg mixture to the wok and mix with the noodles. Serve garnished with the rest of the beansprouts, peanuts, coriander leaves and lime wedges.

Serves 4-6

Phat Thai has a fascinating flavor and texture. It is made with rice noodles and is considered one of the national dishes of Thailand.

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