Cooking Thai Stir Fried Noodles, Phad Thai
|Rice noodles||100 Gram (Thin)|
|Cooking oil||3 Tablespoon (Soya bean)|
|Chopped red shallots||1 Teaspoon|
|Pork||20 Gram, minced|
|Dried shrimp||1 Tablespoon, rinsed|
|Firm bean curd||10 Gram, diced|
|Chopped salted chinese radish||3 Teaspoon|
|Tamarind water/Tamarind juice||1 Tablespoon|
|Chinese chives||50 Gram, cut 1 inch strips|
|Crushed roasted peanuts||2 Tablespoon|
|Roasted chili powder||1 Teaspoon|
|Bean sprouts||1⁄4 Cup (4 tbs)|
|Thai fish sauce||1 Tablespoon|
Soak noodles in water for 5 minutes until soft then drain.
Heat oil in a wok over medium heat and stir fry shallot and the roasted chili powder until fragrant and color changes.
Add pork, stir until cooked then add bean curd, dried shrimp and salted Chinese radish.
Push the mixture to the back side of the wok.
Add noodles and toss them well then add the sugar, fish sauce and tamarind mixture, stir well.
Break in egg and stir until done.
Add Chinese chives and bean sprouts stir 30 seconds add peanuts and serve.
If you would like to learn how to cook Thai food from Chef Chanrat Karatna at his Thai cooking school in Chiang Mai Thailand, contact us at
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