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Stir Fried Thai Noodles (Pad Thai) Recipe

Stir Fried Thai Noodles (Pad Thai) is a popular Thai Main
Author :
 
On :
Friday, 29 July, 2016
Category :
Non-Vegetarian Recipe
Course :
Main Recipe
Cuisine :
Thai Recipe
Technique :
Stir Fry Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 4 based on 100 votes
4

Phad Thai or Pad Thai or Pat Thai is the Thai version of stir- fried noodles. Traditionally the flat rice noodles are stir fried with egg, flavoured with fish sauce, tamarind juice and garnished with peanuts and crunchy dried shrimps, adding a crunch to the dish. The recipe here also has a some Tofu and Prawns adding protein to the dish, making it balanced, wholesome and healthy.
Phad Thai is extremely popular as a street food in Thailand and globally it is the best known Thai food.

Ingredients

  • 150g - flat Rice noodles
  • 4 tbsp - palm Sugar
  • 2.5 tbsp - fish sauce
  • 2.5 tbsp - Tamarind juice
  • 1.5 tsp - chilli powder
  • 150g - Bean sprouts
  • 250g - tiger Prawns
  • 100g - Tofu
  • 1/3 cup - Spring onion greens, chopped
  • 2 tbsp - pickled while radish
  • 2 tbsp - crushed Peanuts
  • dried shrimps - few
  • 2 - eggs
  • 2 - Shallots
  • 4 tbsp - oil | 1/2 cup - water or Chicken stock
  • How to Make Stir Fried Thai Noodles (Pad Thai):

    1. Soak rice noodles in water till softened. Drain and reserve.
    2. Mix palm sugar, fish sauce, tamarind juice and chilli powder together. Heat stirring till sugar is dissolved.
    3. Heat 1 tbsp of oil in a pan, fry prawns, add little of the above sauce and keep aside.
    4. Heat 2 tbsp oil. Fry the tofu.
    5. Add sliced shallots, chopped radish and noodles.
    6. Add the remaining sauce and little water or stock.
    7. Add peanuts and dried shrimps.
    8. Stir fry till well combined. Push it to a side of the pan.
    9. Pour remaining oil on the empty side and add unbeaten egg.
    10. Stir till lightly cooked. Flip the noodles over it.
    11. Add bean sprouts and spring onions and stir briefly.
    12. Transfer to serving plate.
    13. Garnish with fresh bean sprouts and spring onions. Serve hot.





     

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