Thai Fried Noodles

Name: Thai Fried Noodles
Yield: Serves Four to Six
Cuisine: Thai
Ingredients: 16 raw tiger prawns (jumbo shrimp); 350 g/12 oz rice noodles; 30 ml/2 tbsp tamarind juice, made by mixing tamarind paste with warm water; 15 ml/1 tbsp dark soy sauce; 30 ml/2 tbsp Thai fish sauce; 50 g/2 oz/½ cup roasted peanuts, coarsely ground; 5 ml/1 tsp granulated sugar; 1 large bunch garlic chives, about 115 g/4 oz, cut into 5 cm/2 in lengths; 225 g/8 oz/2½ cups beansprouts; 50 g/2 oz fried tofu, cut into small slivers; 2.5 ml/½ tsp dried chilli flakes; 30 ml/2 tbsp pickled mooli (daikon); 2 eggs, lightly beaten; 15 ml/1 tbsp dried shrimp, rinsed; 45 ml/3 tbsp vegetable oil; 15 ml/1 tbsp chopped garlic; lime wedges; fresh coriander (cilantro) leaves

Preparation info

Serves
Four to Six

Difficulty
Medium

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

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

Ingredients

16 raw tiger prawns (jumbo shrimp)
350 g/12 oz rice noodles

Asia
Thailand
Fish course
Pescatarian
South East Asia

Method

Peel the prawns, leaving the tails intact. Carefully cut along the back of each prawn and remove the dark vein.
Place the rice noodles in a large bowl, add warm water to cover and leave to soak for 20–30 minutes, then drain thoroughly and s