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Phat Thai - Favorite Fried Vermicelli
Thai Noodle - Phat Thai
(Cooking time 3 minutes, serve 5)
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The Ever Popular Phat Thai |
Method
- Heat 1 tbsp oil. Pour beaten eggs,
and make thin sheets of omelet.
- Roll the omelet like that of a Swiss
roll.
- Transfer the rolls to a chopping
board, cut into thin strips.
- Heat the remaining 1 tbsp oil,
stir
fry onion and garlic till fragrant.
- Add in the prawns and stir briskly
till they just turn red.
- Add the noodle, sauce mixture (A)
and stir fry briskly for another 1 - 2 minutes until hot.
- Add in rolled egg.
-
Serve hot.
Phat Thai is a very popular
noodle in Thailand. You can get it anywhere in Thailand; in the
coffee shop, at the back allies; at the restaurants or at home. Why not
cook phat Thai of your own,
it is very simple and delicious.
Fish sauce is approximately a Thai version of Chinese type of soy sauce.
It has an additional element of fish. Maybe you may need a little extra
time to acquire the taste. But I can safely predict that once you
acquire the taste, you would find it quite indispensable!!
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Phat Thai
Ingredients
- 500 g fresh Thai
rice vermicelli.
Do not wash the Thai noodle before cooking.
It is clean. It will become too soft after washing
- 8 fresh prawns, shelled, de-veined
- 2 tbsp peanut oil
- 2 eggs, beaten lightly
- 200 g minced chicken
- 1 large onion, sliced
- 3 pips garlic, chopped
- 50 g peanuts, roasted and ground
coarsely
- 1 cup bean sprouts
- 2 stalks
coriander
leaves
(A) Sauce Mixture for phat Thai
- 2 tbsp chili sauce
- 2 tbsp
soy sauce
- 1 1/2 tsp fish sauce
- 1 tbsp tomato sauce
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