Phat Thai (Thai Noodles sautés)

Method
Fry the chopped garlic and onion until turned yellow. Ajouter le poulet et les faire frire jusqu'à ce que bien cuit. Ajouter les crevettes, radis blanc mariné et de soja caillé, puis ajouter les oeufs et scramble, Mettez en sucre, sauce poisson, le vinaigre, jus de tamarin et faire sauter jusqu'à ce que bien mélangé, then add the spring onion and half a cup of bean sprouts (the rest is for garnishing) and stir-fry until cooked. Garnish with ground roasted peanuts, ground dry red chili, bean sprouts, a lime wedge and the remainder of the spring onion.

Ingredients

  • 3 cups narrow rice noodles (Sen Lek) soaked in warm water till flexible
  • Cup sliced chicken meat, small trips
  • 4 shrimps
  • 2 eggs
  • ½ cup cooking oil
  • 1/3 cup soya bean curd, cut into small silvers
  • 1 tablespoon pickled white radish (Chai-Po), chopped
  • 1 teaspoon garlic, chopped
  • 1 teaspoon shallots or onion, chopped
  • 1 teaspoon ground dry red chili or paprika
  • 4 tablespoons sugar
  • 4 tablespoons fish sauce
  • 2 tablespoons tamarind juice (substituted by vinegar)
  • 1/3 cup spring onions, chopped to 1 ½ in. lengths
  • 1 lime. For garnishing, 2 tablespoons ground roasted peanuts.