While the curries were my favorite meals in Thailand, phad thai made it up there as a close second. This one that I made at Sammy’s Organic Cooking School was the best by far. Most likely because I had free reign to add more chilis! I also really liked the crunchiness the peanuts and sprouts added. I will most definitely make this again if I can find dried shrimp! To be honest, I don’t even remember adding that!
|Thai Fried Noodles or Phad Thai|
|Serves 1 to 2 people.|
100 g (3.5 ounces) thin rice noodles
1/2 cup firm tofu, cut into small cubes
1 tbsp dried shrimp
1 tbsp chopped pickled radish
1 tbsp chopped shallot
1/4 cup Chinese chive or spring onion cut an inch long and halved length wise
2 tbsp tamarind juice
1 tbsp fish sauce
1 1/2 tsp palm sugar
3 tbsp cooking oil
3/4 cup water
1 cup bean sprouts
1 tbsp roasted peanut, crushed
pinch of chili powder to taste
In a wok, heat the oil over low heat and fry tofu until it turns to light brown and a bit crispy. Add shallot, dried shrimp and pickled radish and fry until fragrant. Add egg to the side, scramble, then stir all together. Add noodles and water, then turn the heat to medium. When the noodles are soft, season with tamarind juice, fish sauce and palm sugar. Add bean sprouts and chive, stir fry briefly and turn off. Serve warm with fresh bean sprouts and chive on top. For more flavor, sprinkle some ground roasted peanut and chili powder.
I had carrot in my phad thai but it’s not listed in the recipe. Sammy also lists shrimp in his online recipe. Obviously, you can play with ingredients a bit but I wouldn’t mess with the seasonings. They’re too good as is. Don’t worry, you won’t be buying these strange ingredients to make this once. You’ll want it again and again. Trust me.