Wednesday, June 30, 2010

Phat-Thai (Stir-fry Noodles Thai's Style)

Phat Thai is made with rice noodles and it's considered one of the national dishes of Thailand.Phat Thai is a simple stir-fry dish ,that has a fascinating flavor and texture.Most of the Thai's kitchen must have this basic ingredients: fish sauce,cilantro and lime for their cooking.In New York or US and A ,Thai's food is getting so popular in the last 20 years .American loves Thai's food compare with others South East Asia region food. I can see many Thai's restaurant in New York City.I guess it's a trend coz it's cool and hip to have Thai's food when eating out.. It's sort of Thai-American food..I think the taste and flavor were adjusted to suit American taste,not too hot or too spicy or too pungent..Most of the food is on mild and sweetness side .For me I like my Phat Thai hot and spicy,the spicier the better!! I can get the kick out of it! Here is my simple version of Phat Thai...

1/2 pack dry rice noodle,about 1/2 lb,soaked in warm water for 30 minutes or until soft.Drained and set aside.( thin dry noodle,about 1/4 inch width,Elephant brand or any brand)
1 x-large white cuttlefish,thawed,clean and sliced(or use shrimp)
1 large boneless chicken breast,about 400 gm ,sliced(or use pork)
1 large onion,peeled and sliced
3 large egg
1 lb mung bean sprout,washed
4-5 cloves garlic,peeled and chopped
2 red fresh pepper(chili) ,sliced
1 stalk cilantro,washed and cut
1 cup roasted crushed peanut
2 lime,cut wedges or 1/2
2 tbsp thick soy sauce or caramel soy sauce
3-4 tbsp fish sauce
1 tbsp chicken bouillon powder
1 tbsp white pepper powder
2 tbsp corn or vegetable oil
2 tbsp chili paste or sambal chili
1:Heat large pan or wok with 1 tbsp oil at high heat.Crack in eggs, stir to scramble and break up.Remove from wok and set aside on a plate.Add in 1 tbsp oil and garlic ,stir-fry until fragrant or lightly golden brown.Add on sliced chicken and cuttlefish,cook for 1-2 minutes until the cuttlefish curl.Removed and set aside with eggs.
2:Toss in soft noodle and all the seasoning .Stir briefly with chop stick and spatula for about 5 minutes.Toss in scramble eggs ,cuttlefish and chicken in the wok together and cook until noodles are heated through.Check the seasoning.
3:Toss in beansprouts,onion and some crushed roasted peanut,mix well with noodles.Remove noodles from heat.Dish out,top with some roasted peanut,cut chili ,lime and cilantro before serve warm.


ann low said...

I love to eat this, you have fried it so nicely, looks very delicious!

Recipeswap said...

Loves the colors,looks delish!

Kristin (Book Sniffers Anonymous) said...

Mmm my favorite. This looks amazing! I will agree with you that in restaurants it does tend to be sweet. Not that I have ever had it the traditional way but I can definitely see what you mean. I would love to try the spicier version.

Dawn said...

This is my favorite too. Will have to try making it again. Thanks for the recipe! :)

My Asian Kitchen said...

Anncoo & n33ma:
Thank you:)

thank you:)usually I try not to add in sugar when cooking thai's food..Hope you like it:)

U welcome..hope you like it..let me know how it's ..

Unknown said...

Now that is a tasty looking noodle dish with some great flavours!

Cheah said...

This dish looks very tempting, done very well!

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Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917atyahoodotcom. To know more about my life or my kitchen you can always hop over to my other 2 blog.