Life in Wassenaar
One Family's view of the World
By: Muna Mahdzar Fadaaq

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Monday, 19-Mar-2007 19:00 Email | Share | Bookmark
Phad Thai Noodles

What could be easier than having noodles for dinner.....
It's a bit chilly tonight, and I'm not about to spend too much of my time in the cold kitchen. It was a toss between chinese or thai, and there's no prize in guessing who won.


1 packet dried rice noodles (medium width, about 1/8 inch/3 mm thick)
150g raw headless tiger prawns (if frozen, thoroughly defrosted)
150g boneless chicken breast, sliced
3 tablespoons oil
2 cloves garlic, peeled and crushed
2 medium red chillies, deseeded and finely chopped
1 large onion, thinly sliced into half-moon shapes
2 tablespoons Thai fish sauce
juice 1 large lime (about 2 tablespoons)
2 large eggs, lightly beaten
250g bean sprout
salt and sugar, to taste

For the garnish:
2 heaped tablespoons fresh coriander leaves
2 oz (50 g) natural roasted unsalted peanuts, roughly chopped ( I'm using cashewnuts, instead)
2 spring onions, chopped.

Place noodle in a bowl, making sure they're totally submerged in boiling water. After this time, drain the noodles in a colander and rinse them in cold water.

When you're ready to start cooking, heat the oil in the frying pan or wok over a high heat until it is really hot.

Then, first add the garlic, chilli and red onion and fry for 1-1½ minutes, or until the onion is tender, then, keeping the heat high, add the prawns and chicken meat and fry for a further 2 minutes, or until the prawns have turned pink and the meat are cooked.

After that add the fish sauce and the lime juice, then stir this around for just a few seconds before adding the noodles.

Now toss them around for 1-2 minutes, or until the noodles are heated through.
Next add the beaten egg by pouring it slowly and evenly all over. Let it begin to set for about 1 minute, then stir briefly once more until the egg is cooked into little shreds.
Lastly, turn off the heat and add in bean sprout.
Season well.

Then mix in half the garnish and give one final stir before serving absolutely immediately in hot bowls with the rest of the garnish handed round to be sprinkled over.

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