Phat Thai
Ingredients
(Serves Two)
1/3 cup vegetable oil
1 tbsp chopped garlic
1/4 cup beancurd, pressed and cut into small pieces
2 cups (a packet) of Chanthaburi rice-flour linguini (ask for “Phat Thai Noodles”; soak them for a few minutes to make them pliable, then drain well)
1-2 tbsp fish sauce
1-2 tbsp palm sugar (nam taan beep)
2 tbsp ground peanuts (unsalted)
1 tsp thai chilli flakes (phrik porn)
1-2 tbsp white vinegar or tamarind juice
1 cup bean sprouts, roots removed
For garnish
1 onelette, cut into julienne strips
1 tbsp red spur chillies, julienned
1 tbsp spring onion, julienned
2 lime wedges
Method
- For best results, this dish should be cooded in a wok. Prepare all your ingredients in advance and have them ready beside you. Heat up some oil in a wok until almost smoking.
- Toss in the chopped garlic and beancurd and stir – fry until the garlic turns transparent (don’t allow it to brown) then add the prawns and stir - fry quickly (be careful not to overcook them).
- When the prawn meat begins to turn white, toss in the linguini and stir – fry for a minute or two before adding the fish sauce, palm sugar, chilli flakes and vinegar (or tamarind juice).
- Stir – fry until the noodles are al dente then add the peanuts and mix in well.
- Finally, add the bean sprouts, quickly mix them in and then remove the wok from the heat.
- Transfer to two bowls or plates, garnish, and serve with a lime wedge and a few fresh bean sprouts on the side.
Thai-Style Shanghai Noodles
Ingredients
2 cups Shanghai noodles (made from mung-bean flour)
1/2 cup sliced lean pork
1/4 cup water
2 tsp sesame oil
1 tbsp finely chopped ginger
1 tbsp finely chopped garlic
1 tbsp finely chopped red spur chillies
1 1/2 tbsp vegetable oil
2 1/2 tbsp Maggi sauce
1 tbsp lime juice
2 tbsp finely chopped
coriander
method
- Bring a pot of water to the boil and cook the noodles until soft.
- Drain the noodles, transfer to a bowl and mix in the sesame oil.
- Bring the 1/4 cup of water to the boil and cook the pork. Set aside, reserving the liquid.
- Pour the vegetable oil into a wok or pan and stir-fry the garlic, ginger and chillies.
- When the spices are fragrant, add the water in which the pork was cooked and simmer for another two to three minutes.
- Add the Maggi sauce, turn off the heat and stir in the lime juice.
- Serve the sliced pork on a bed of noodles, pour on some of the sauce and gamish with chopped coriander.
Recipe courtesy of Nestle Consumer Centre.
