Patara phad Thai (Thai-style stir-fried rice noodle)

by Chef Chimkit Khamphuang @ 25 Aug 2017

Cooking oil, for stir-frying
20g minced shallots
120g rice noodles, soaked
30g sugar
20ml (each) fish sauce and soup stock
10ml (each) assam water (tamarind water) and shrimp sauce
50g beansprouts
10g garlic chives
2 whole eggs, lightly beaten
10g (each) ground peanuts and
ground red chillies
Lemon wedge, beansprouts and spring onions, for garnishing
• Heat wok with cooking oil over a high heat until hot. Add in minced shallots and stir-fry until fragrant. Add in soaked rice noodles and season to taste with sugar. Mix well. Add in fish sauce, soup stock, assam water and shrimp sauce. Mix well and push the stir-fried rice noodles to the          sides of the wok. Reheat wok with cooking oil until hot. Add in beansprouts, garlic chives and beaten whole eggs; mix well with the stir-fried rice noodles. Ladle the stir-fried rice noodles onto a serving plate. Spoon the ground peanuts and ground red chillies on the sides. Garnish with a lemon wedge, beansprouts and spring onions. Serves 1

Patara phad Thai (Thai-style stir-fried rice noodle)

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