How To Cook Phat Thai Noodles

      Khun Lek cooks Phat Thai

Where ever you go it would appear that the very tasty snack of Phat Thai noodles is well known and high up in the popularity stakes in Thai restaurants all over the world. The dish has always been a huge favourite with the small street cafes and street cart food vendors in Thailand and eaten more as a snack dish rather than a main dish, rather like a nice lunch. The Thais like to snack and are more prone to eating little and often rather than larger main meals during the day. Incidentally some of the most amazing Thai food is to be found in the small street cafes and roadside food vendors. As a snack Phat Thai noodles are just right and encapsulate that perfect balance that is just so Thai of hot (spicy), sweet, sour, salty and bitter. It seems  that where ever you have Phat Thai noodles and who ever cooks them appear to have their own unique style of making the dish, this is why the Thai  will have various favourite vendors they visit at lunch or on the way home that they know the style is precisely to their liking. Khun Lek the principal chef of Thai Gourmet also has her own style of cooking Phat Thai handed down from her mother before her, so get the wok out and cook along with Khun Lek.

Cook Phat Thai Noodles with Khun Lek                 

  •  2  tablespoons of oil,
  •  4 shallots finely chopped
  •  2 tablespoons of salted radish finely chopped
  •  2 tablespoons of fish sauce
  •  2 teaspoons of palm sugar
  •  100 grams of rice stick noodles
  •  4 eggs beaten
  •  50 grams of bean sprouts
  •  2 tablespoons of chopped garlic chives
  •  2 tablespoons of crushed peanuts
  •  1 piece of Tofu
  •  1 tablespoon of lemon juice
  •  1 teaspoon of chilli powder
  •  1 teaspoon of rice vinegar
  •  1 tablespoon of granulated sugar
  •  1 tablespoon of tamarind juice
  •  6 spring onions

                                                                                                             Method:

Heat the oil in a wok. Gently stir fry garlic and the shallots until golden. Depending on what type of meat or fish you are having  and in the case of the above picture here prawns, add the prawns, salted radish, crushed peanuts and tofu whilst continuing to stir fry. At this stage the heat now needs to be reduced and then add the fish sauce, lemon juice, Palm sugar, granulated sugar,tamarind juice, rice vinegar, chilli powder  stirring to dissolve. Afterwards add the noodles and stir briefly. Push the contents to one side adding a little bit more oil if required, add the beaten eggs and once they begin to set, gently scramble them, but still keeping them to one side. Serve on a plate with bean sprouts, chopped up spring onions and peanuts.

Where To Get Ingredients

Speaking largely from a UK perspective a lot of these ingredients can be purchased in ordinary super markets, but you will need to go to to the specialist Asian super markets for the authentic ingredients. If possible a specialist ingredients shop with Thai proprietors is best as they usually have everything that you need, but if not then Chinese and Indian shops stock a lot of what you will require. Khun Lek who is based in the South west of England recommends a place near Bath to her local clients called Ban Thon. They are suppliers of genuine Thai food in a place called Weston near Bath in the high street BA1 4BY. To everybody else I am sure you have your own specialised places in your town or city by now. Have great fun cooking Phat Thai….. delicious as the Thai would say (aroy maak อร่อยมาก) Khun Lek can be contacted for Thai catering events and special occasions along with Thai cookery tuition at www.thaigourmetfoodcaterers.co.uk

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