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Phat Thai
By: John Torode MBE
Course: Main
“You must, must try this! Phat Thai, pronounced Pad Thai, is central Thailand’s greatest snack food.
Sold in hawkers’ markets within Bangkok and in the many towns that surround it, it is never very spicy; the chillies are added at the end, usually by the consumer, sometimes along with other ingredients set out on tables.
To me the special ingredient is pickled turnip, which you can buy from Asian stores, and which gives the noodles that extra sour dimension and crunchy texture.”
Serves: 6
Cooks in: Preparation Time: 30 mins, Cooking Time: 12 mins
Difficulty: Easy
Ingredients
- 600g (1lb 5oz) thick, flat rice noodles
- A bunch of fresh coriander, with roots
- 20 garlic cloves, finely chopped
- 100ml (3½fl oz) vegetable oil
- 20 medium fresh raw prawns, peeled
- 150g (5½oz) pickled turnip, drained and chopped
- 30g (1oz) sugar
- 50ml (2fl oz) concentrated cooking tamarind (from supermarkets)
- 4 eggs, beaten
- 2tbsp oyster sauce
- 50ml (2fl oz) fish sauce
- 100g (3½oz) beansprouts
- 1 lime, juiced
- 1 bunch of spring onions, cut at an angle
- 100g (3½oz) roasted peanuts, crushed
- 3 fresh red chillies, de-seeded and sliced
- Crispy fried onions, to serve
Method
Soak the rice noodles in warm water for 20 mins, then drain and set aside. Pick the leaves from the coriander and set aside. Soak and wash the coriander roots, then pound the roots and garlic together using a mortar and pestle.
Heat the vegetable oil in a wok or deep frying pan over a high heat and when it’s shimmering, then add garlic and coriander roots. Stir for a few moments, then add the prawns and half the pickled turnip.
Cook for 30 seconds, then add the sugar and tamarind. Add the noodles and toss together, then add the eggs and stir-fry for a further 2 minutes.
Add in the oyster sauce and fish sauce and toss them together, then stir-fry for 4-5 minutes. Add half the beansprouts, lime juice, half the spring onions and half the peanuts.
Pile the noodles into a large serving dish and garnish with the remaining pickled turnip, beansprouts, spring onion, roasted peanuts, coriander leaves, chillies and crispy fried onions.
