Name: Paht Thai Noodles (Kwaytiow Paht Thai)
Yield: Serves 2 to 4
Cuisine: Thailand
Ingredients: ½ teaspoon dried red chili flakes or chili powder; 8 to 10 medium shrimp (about ¼ pound), peeled and deveined; 1 egg, lightly beaten; 2 cups fresh bean sprouts; 2 tablespoons freshly squeezed lime juice; ¼ cup coarsely chopped dry-roasted peanuts; 2 lime wedges; 3 tablespoons vegetable oil; About ¼ cup water or chicken broth, to prevent noodles from sticking; ¼ pound boneless chicken or pork, cut in bite-sized pieces; 3 tablespoons fish sauce; 1 tablespoon coarsely chopped garlic; 3 green onions, coarsely chopped (about ⅓ cup); 2 tablespoons soy sauce; ¼ pound dried rice noodles, linguine or fettucine width; 2 tablespoons sugar

Preparation info

Serves
2 to 4

Difficulty
Complex

Appears in

Quick & Easy Thai

By Nancie McDermott

Published 2004

About

If you love this dish as much as I do, you will be thrilled to see how easily you can make it in your home kitchen. Our daughter Isabelle has grown up calling paht Thai “pink noodles” since her favorite version at Indra Thai restaurant, in Glendale, California, includes just enough tomato paste to give it a delicious tinge of pink. The classic noodle-shop version calls for a daunting array of ingredients, from pickled white radish and garlic chives to tamarind liquid, dried shrimp, and cris

Ingredients

Asia
Thailand
Dinner
South East Asia
Noodles

Method

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