Pat Thai
(Yield: 3 Servings)
Ingredient:
1 package of narrow rice noodle
12 shrimps*
2 eggs
1/3 cup soya bean curd, cut into small sliver
1 tablespoon pickled white radish, chopped
1/2 cup cooking oil
1 tsp garlic, chopped
1 tsp shallot or onion, chopped
1 tsp ground dry red chilli or paprika
4 tsps sugar
4 tbsps fish sauce
4 tbsps vinegar
2 tbsps ground roasted peanut
1/2 cup bean sprouts
1/3 cup spring onion, chopped to 1 1/2 -in lengths
1 lime, for garnishing
1/4 cup carrot, for garnishing, sliced thinly
1/4 cup cabbage, for garnishing sliced thinly
Preparation:
1. Fry the chopped garlic and onion until tured yellow. Add chicken and fry until
cooked. Pour in the shrimp, picked white radish,soya bean curd.
2. Break the eggs into the pan and scramble. Add sugar, fish sauce, vinegar, ground
dry red chilli and stir well. Pour in the noodles, stir-fry until mixed well, add spring
onion, 3-4 of half a cup of bean sprouts (the remainder, clipped both ends, used for
garnishing) and stir-fry until cooked.
3. Spoon onto platter. Garnish with ground roasted peanut, bean sprouts, carrot,
cabbage
* Chicken, pork, or beef can be substituded in place of shrimp.
