Phat-thai - 2 Recipe
Yield: 2 servingsRecipe by luhu.jp
Ingredients:
7 ounce: Narrow rice noodles, soaked
2 tbsp: Fish sauce,
3 tbsp: Cooking oil,
4 tbsp: Vinegar,
1 tbsp: Garlic, chopped
1/2 tbsp: Paprika,
1: Egg,
2 tbsp: Roasted peanuts, chopped
4 tbsp: Firm yellow bean curd, diced
6 ounce: Bean sprouts,
3 ounce: Prawns, shelled & deveined
1/3 cup: Spring onions, cut in 1" len
1/2 tbsp: Pickled chinese radish,
1/4 tsp: Ground chili,
3 tbsp: Sugar,
1: Fresh lime, sliced
Directions:
Recipe by: The Elegant Taste of Thailand In a large frying pan, heat
oil over medium-high heat, saut
the garlic and pickled radish for 1
minute; then, add the egg and keep stirring, Add the prawns,
beancurd and the noodles; then, season with sugar, fish sauce,
vinegar, paprika and 1 tbsp. peanuts. Toss and cook for 10 minutes,
until the noodles turn soft. Then, add the spring onions, ground
chili and half of the bean sprouts, and remove from heat. Garnish
with 1 tbsp. of chopped roasted peanuts.
Serve with the remaining bean sprouts with the lime on the side.
Source from luhu.jp
oil over medium-high heat, saut
the garlic and pickled radish for 1
minute; then, add the egg and keep stirring, Add the prawns,
beancurd and the noodles; then, season with sugar, fish sauce,
vinegar, paprika and 1 tbsp. peanuts. Toss and cook for 10 minutes,
until the noodles turn soft. Then, add the spring onions, ground
chili and half of the bean sprouts, and remove from heat. Garnish
with 1 tbsp. of chopped roasted peanuts.
Serve with the remaining bean sprouts with the lime on the side.
Source from luhu.jp