Ingredients
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1 lb, thin (sen lek) Rice Noodles
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½ tsp Ground Thai Chili
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2 oz Palm Sugar
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1.5 oz Fish Sauce
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2 oz Chicken broth
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1.5 oz Lime Juice
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2 oz Peanut Oil
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½ oz Garlic
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1 oz Shallots
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4 oz Chicken
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8 oz Shrimp
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2 Large Egg
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4 oz Firm Tofu
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4 oz Bean Sprouts
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2 oz Unsalted Roasted Peanuts
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Lime
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3 oz Green Cabbage
Directions
This is without a doubt the most common Thai recipe found in the United States, although it may be spelled differently on menus (it is often called pad Thai). In Thailand, street vendors make phat Thai to order in woks and gain loyal customers if they make it well.
Steps
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1
Done
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Soften the rice noodles by soaking them in 1 gallon of hot water for at least 15 minutes before starting the recipe. |
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2
Done
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Combine the ground Thai chili, palm sugar, fish sauce, chicken stock, and lime juice in a small mixing bowl; mix and set aside. |
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3
Done
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In a wok or large sauté pan, heat peanut oil over a high flame. Add the garlic and shallots once the oil is very hot (and be prepared to add the next ingredients almost immediately). |
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4
Done
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As soon as the garlic and shallots start to color (this will happen almost instantly), add the slices of chicken. Stir to fry them in the oil until the chicken is almost cooked (about 1–2 minutes). |
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5
Done
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Add the shrimp and stir-fry for 30 seconds; add the egg, while mixing constantly to cook. |
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6
Done
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Once the egg is cooked, add the tofu and soaked rice noodles. Toss everything to mix the ingredients and break the egg into smaller pieces. |
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7
Done
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Add the combined liquids and continue to toss all of the ingredients together, scraping the sides of the pan to pull off any bits that may have gotten stuck. |
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8
Done
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Add the bean sprouts to the pan, and toss to mix. Transfer the contents to serving dishes, and garnish with lime wedges and sliced cabbage. |
