Saturday, January 2, 2010

Phad Thai fried Noodles

Phad Thai (ผัดไท)

Phad Thai is a fried noodle dish that is perhaps the most well known and beloved Thai streetfood dish in the world as far as foreigners are concerned. It is also probably one of the most popular fastfoods amongst the Thais too. Phad Thai foodstalls are seen on the streets all over Thailand's towns and villages. Phad Thai is a rather sweet tasting chewy fried noodle dish served with beansprouts, omellete, dried or fresh shrimps, tofu, and a slice of Kaffir Lime, which is then squeezed over the noodles to compliment the sugary sweetness with some sourness. Ground peanuts are also sprinkled over the dish as a condiment, along with chilli powder. Traditionally, the classic Phad Thai is made using band noodles but it can also be served with glass noodle too.

You will need a wok to make Phad Thai noodles.

If with glass noodles, you must order "Phad Thai Wun Sen"   (ผัดไทวุ้นเส้น) Wun means jelly and sen means "line" but is used as a term to describe the type of noodle. All noodles are referred to as "Sen" - flat band noodles are called "Sen lek, or Sen jant", wide band noodle is "Sen yai", yellow egg noodle is called "Sen bamee", rice noodle "Sen Mee" and glass noodles are "wun Sen".
 Pic Left; Phad Thai Hor Khai - Phad Thai wrapped in egg.
Another version of Phad Thai is "Phad Thai Hor Khai" (wrapped in egg). This is a bit more of an art to make, so i recommend that you get the phad Thai noodles off to a tee first before attempting this one.

How to make Phad Thai Video;

Alternative method for if you can't find all the ingredients;
  • 1 (8 ounce) package rice noodles
  • 1 1/2 teaspoons vegetable oil
  • 1 onion, diced
  • 1 teaspoon minced garlic
  • 12 medium fresh shrimp, peeled and deveined
  • 1 tablespoon ketchup
  • 1 tablespoon fish sauce
  • 1 tablespoon white sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon white wine vinegar
  • 2 eggs, lightly beaten
  • 1/4 pound bean sprouts
  • 1/2 cup unsalted dry-roasted peanuts, chopped
  • 1/4 pound bean sprouts
  • 1 lemon, sliced
  • 1/2 cup chopped peanuts
  • 1/4 cup coarsely chopped cilantro
Squid Brand Fish Sauce, 24-Ounce Bottle (Pack of 2)

1. In a medium bowl, soak the noodles in cold water for 15 min; drain. Cover noodles with hot water, and soak for 15 minutes; drain. Rinse with cold water, drain, and set aside.
2. Heat oil in a wok or large heavy skillet over medium heat. Saute onion and garlic until onion is soft and translucent, about 5 minutes. Add shrimp, and cook until pink. Stir in ketchup, fish sauce, sugar, lemon juice and vinegar. Pour in the beaten egg, and cook without stirring until egg is partially set. Add drained noodles, 1/4 pound bean sprouts, and 1/2 cup peanuts. Mix while cooking until noodles are tender.

You can see how the Thais make it in this video taken on a floating market in Samu Prakarn, Thailand. It is amazing how the Thais make everything so compact, quickly and conveniently, with a very inventive manner, which would seldom occur to any westerner. Watch the video and see what i mean.

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