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| 417a8f | Tim Prendergast | 2025-08-23 02:15:22 | 1 | # Phad Thai |
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| 3 | ## Ingredients |
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| 5 | - 250g Rice Noodles (2/3 of package approx.) |
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| 6 | - Peanut/vegetable oil for fryting (2-3 tbsp) |
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| 7 | - Crushed clove of garlic |
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| 8 | - 5 Green onions |
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| 9 | - 1lb cubed chicken |
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| 10 | - block of (extra) firm tofu cut into 1cm cubes |
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| 11 | - 1tbsp brown sugar |
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| 12 | - 3tbsp fish sauce |
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| 13 | - chili to taste |
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| 14 | - 1tbsp ketchup (or tamarind paste) |
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| 15 | - Juice of 1 lime |
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| 16 | - 2 beaten eggs |
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| 17 | - 3/4 cup of bean sprouts |
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| 18 | - 3/4 cup chopped cilantro |
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| 19 | - 1/4 cup chopped peanuts |
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| 20 | ||||
| 21 | ## Preparation and Cooking |
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| 23 | 1. Heat oil in wok add garlic and 1/2 of the green onions on medium heat |
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| 24 | 2. Add in tofu and chicken |
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| 25 | 4. While tofu and chicken cook, prepare phad thai sauce by combining brown sugar, fish sauce, ketchup (or tamarind), and chili. |
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| 26 | 3. Simultaneously prepare rice noodles by submersing in bowl of recently boiled water |
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| 27 | 5. As the chicken approaches being cooked (10 min), add in the sauce |
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| 28 | 6. Begin frying beaten egg in another pan |
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| 29 | 7. Bring all ingredients together in wok-- stir in drained noodles, sprouts, cilantro, peanuts, lime juice, and fried egg as it becomes available. |
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| 30 | 8. Serve immediately with lime wedges |
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| 31 | ||||
| 32 | ## Variation |
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| 34 | Instead of chicken, use raw peeled shrimp. Add shrimp in to wok just before the sauce is added. They cook fast, and should be mostly cooked before the sauce is added |