Phad Thai

INGREDIENTS

  • 1 packet Thai rice noodles
  • 5 prawns (shelled and deveined)
  • 1 egg
  • 1 cup bean sprouts
  • ½ cup chinese chives (cut in 5 cm)
  • ½ cup pressed tofu (cut into 2 cm strips)
  • 1 tbsp dried shrimp
  • 2 tbsp peanut oil
  • 1 shallot sliced
  • 1-2 tbsp fish sauce (adjust to preference)
  • 1 tbsp assam juice / white vinegar
  • 2 tsp palm sugar (adjust to preference)
  • 1 tsp white sugar (adjust to preference)
  • 1 tsp ground dried red chillies (optional)
  • 1 Lime (cut into wedges)
  • 1-2 tbsp crushed roasted peanuts 

To serve on the side

  • Extra sugar
  • Extra crushed roasted peanuts

EQUIPMENT

  • Wok with handle
  • Wok turner (metal)
  • Stove
  • Knife and chopping board
  • Spoons
  • Bowls and small dish

STEPS

  1. Soak 1 packet thai rice noodle in water for 10-15 minutes. Drain and set aside.
  2. In a bowl mix 1-2 tbsp fish sauce, 1 tbsp assam juice / white vinegar, 2 tsp palm sugar and 1 tsp white sugar
  3. Heat wok on stove and add 2 tbsp peanut oil
  4. Add 5 prawns (shelled and deveined) to wok, do a quick sear, remove and set aside
  5. Add 1 shallot sliced, 1 tbsp dried shrimp and ½ cup pressed tofu (cut into 2 cm strips), stir fry until fragrant
  6. Add noodles and a splash water, stir fry until softened.
  7. Add fish sauce mixture and 1 tsp ground dried red chillies (optional), fry on high heat until sauce starts to dry out slightly
  8. Push noodles on the side on the wok, scramble an egg on side of wok and stir fry together with noodle.
  9. Add seared prawns back to the work together with 1 cup bean sprouts and ½ cup chinese chives (cut in 5 cm)
  10. Transfer to plate once everything is cooked, add 1-2 tbsp crushed roasted peanuts
  11. Serve with lime wedges, sugar, ground dried red chillies and crushed roasted peanuts on the side

Interested in getting the ingredients for this recipe?

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