Cooking Thai Stir Fried Noodles, Phad Thai Recipe Video
Thai Fried noodles is a favorite dish for visitors to Thailand. Now you can learn to cook this dish at home using the online videos
Summary
Preparation Time15 MinCooking Time5 Min
Ready In20 MinDifficulty LevelEasy
Health IndexHealthyServings2
Ingredients
| Rice noodles | 100 Gram (Thin) | |
| Cooking oil | 3 Tablespoon (Soya bean) | |
| Chopped red shallots | 1 Teaspoon | |
| Pork | 20 Gram, minced | |
| Dried shrimp | 1 Tablespoon, rinsed | |
| Firm bean curd | 10 Gram, diced | |
| Chopped salted chinese radish | 3 Teaspoon | |
| Tamarind water/Tamarind juice | 1 Tablespoon | |
| Chinese chives | 50 Gram, cut 1 inch strips | |
| Crushed roasted peanuts | 2 Tablespoon | |
| Roasted chili powder | 1 Teaspoon | |
| Lime wedges | 1 | |
| Sugar | 2 Tablespoon | |
| Egg | 1 | |
| Bean sprouts | 1⁄4 Cup (4 tbs) | |
| Thai fish sauce | 1 Tablespoon |
Nutrition Facts
Serving size
Calories 617 Calories from Fat 298
% Daily Value*
Total Fat 34 g52.5%
Saturated Fat 5.3 g26.6%
Trans Fat 0 g
Cholesterol 112.3 mg37.4%
Sodium 629.5 mg26.2%
Total Carbohydrates 68 g22.5%
Dietary Fiber 4 g15.9%
Sugars 18.1 g
Protein 13 g25.5%
Vitamin A 39.7% Vitamin C 31.9%
Calcium 6.9% Iron 13.6%
*Based on a 2000 Calorie diet
Directions
Soak noodles in water for 5 minutes until soft then drain.
Heat oil in a wok over medium heat and stir fry shallot and the roasted chili powder until fragrant and color changes.
Add pork, stir until cooked then add bean curd, dried shrimp and salted Chinese radish.
Push the mixture to the back side of the wok.
Add noodles and toss them well then add the sugar, fish sauce and tamarind mixture, stir well.
Break in egg and stir until done.
Add Chinese chives and bean sprouts stir 30 seconds add peanuts and serve.
If you would like to learn how to cook Thai food from Chef Chanrat Karatna at his Thai cooking school in Chiang Mai Thailand, contact us at
All Thailand Experiences
Heat oil in a wok over medium heat and stir fry shallot and the roasted chili powder until fragrant and color changes.
Add pork, stir until cooked then add bean curd, dried shrimp and salted Chinese radish.
Push the mixture to the back side of the wok.
Add noodles and toss them well then add the sugar, fish sauce and tamarind mixture, stir well.
Break in egg and stir until done.
Add Chinese chives and bean sprouts stir 30 seconds add peanuts and serve.
If you would like to learn how to cook Thai food from Chef Chanrat Karatna at his Thai cooking school in Chiang Mai Thailand, contact us at
All Thailand Experiences
Comments
Comments: 5 |
Add a Comment
ted bowen says :
..wanna get a wok luv
Posted on: 12 February 2010 - 8:59pm
perceptiveeye says :
Hi Allthai, your stir-fried noodles look perfect to me except the pork addition. Is it ok if I don't use pork? Is it fine if I use lamb or chicken instead of pork ??
Posted on: 11 January 2010 - 2:03am
Petal says :
I bought this pad thai box from a mkt ...and since i never have fish sauce, bean curd etc handy its just been sitting on my shelf. I am wondering if I used your recipe and just omitted those, how will it taste...i mite give it a shot this week ..will let u know ..if you know of any other handy substitutes for these ingredients let me know :)
-P
Posted on: 11 March 2009 - 7:54pm
allthai says :
Hi Petal,
I have to use fish sauce. It doesn't go bad I have a big bottle I have been using for 2 years. It just get a little dark so you noodle will look dark but the flavor will be fine. Omitting the bean curd is fine.
Enjoy,
Randy
Posted on: 12 March 2009 - 9:17pm
shantihhh says :
My favourite chiles come from Warrarut Market in Chiang Mai. They are grown and roasted by hill tribes-so smokey and wonderful. Using date palm sugar makes ahuge difference in Thai cooking not so sweet like white processed sugar.
Shanti/Mary-Anne
Posted on: 6 March 2009 - 2:51pm
Chef
