If you’ve never tasted Phad Thai – or Thai Noodles – before, then you’re life has been missing something vital and imperative. It is the quintessential Thai meal, if ever there was one; like bangers and mash to the British, sushi and sashimi to the Japanese, or Swedish meatballs to Ikea shoppers. Although the best place to sample this dish is fresh from a Bangkok street vendor in Thailand itself, probably for the equivalent of 50 cents, your local Thai restaurant will undoubtedly carry this dish too, though likely for 20 times the price. Better yet, dust off your kitchen wok, hunt down some fish sauce and other easy to find ingredients and try your hand at this very simple meal. For a bit of extra burn of the esophagus and for a more authentic Thai feel, try adding the peppers.
300 g rice noodles (prepared as per package instructions)
3 tbsp oil
1 tbsp chopped garlic
1 cup tofu, chopped into small pieces
1-2 red chilli peppers, thinly sliced (optional)
2 eggs, beaten
3 tbsp roasted peanuts, chopped
3 tbsp roasted cashews
1/4 cup chives, chopped into 1 inch pieces
1 cup bean sprouts
2 limes, cut into wedges
Chicken stock or water
3 tbsp sugar
3 tbsp fish sauce
1 tbsp soy sauce
1. Heat oil in a wok and fry the garlic and tofu until garlic browns. Add the chilli peppers and stir for a minute before adding the noodles.
2. Add rice noodles (already prepared, soaked). Keep stirring on high heat.
3. Add the chicken stock (or water) and stir fry for 3-4 minutes, until noodles soften further.
4. Turn down the heat and add the sauce ingredients and stir well to combine.
5. Add the eggs and stir fry until eggs are cooked and well combined with the noodle mixture. Stir in chopped peanuts and cashews and stir.
6. Add the bean sprouts and stir together for 30 seconds.
7. Turn off the heat and serve garnished with limes wedges.