Phad thai is probably one of the most popular dishes in Thailand, prepared in homes throughout the country as well as at countless street stalls. It combines the essential Thai flavours of sweet, sour, hot and spicy.
| Easy entertaining |
| Preparation time 50 minutes |
| Serves 4 |
225 g (8 oz) wide dried rice noodles
450 g (1 lb) raw prawns (green shrimp)
2 tablespoons salt
3 tablespoons groundnut (peanut) oil
3 tablespoons coarsely chopped garlic
3 tablespoons finely sliced shallots
2 large, fresh red or green chilli peppers, deseeded and chopped
2 eggs, beaten
2 tablespoons lime juice
3 tablespoons fish sauce (nam pla)
1 tablespoon Sweet Chilli Sauce (see here)
1 teaspoon sugar
½ teaspoon ground black pepper
175 g (6 oz) (1½ cups) bean sprouts
TO GARNISH:
1 lime, cut into wedges
3 tablespoons coarsely chopped fresh coriander (cilantro)
3 spring onions (scallions), sliced
3 tablespoons coarsely chopped roasted peanuts
1 teaspoon dried chilli flakes
1 Soak the rice noodles in a bowl of warm water for 25 minutes, then drain them in a colander or sieve.
2 Peel the prawns, make a slit down the back of each one and pull out the fine digestive cord with the tip of the knife. Wash the prawns in cold water with a tablespoon of salt, then drain and repeat. Rinse well and pat dry with kitchen paper.
3 Heat a wok or large frying pan over a high heat until it is very hot, then add 1 tablespoon of the oil. When it is very hot and slightly smoking, add the prawns and stir-fry for about 2 minutes. Remove from the pan and set aside.
4 Re-heat the wok, add the remaining oil, then add the garlic, shallots and chilli peppers and stir-fry for 1 minute. Now add the drained noodles and stir-fry for another minute.
5 Add the beaten eggs, lime juice, fish sauce, chilli sauce, sugar and black pepper and stir-fry for 3 minutes. Return the prawns to the wok, toss in the bean sprouts and stir-fry for 2 minutes.
6 Turn the mixture on to a platter, garnish with the lime wedges, coriander, spring onions, peanuts and chilli flakes and serve at once.