Friday, April 1, 2011

Phat Thai

I have veered off for a moment: Phat Thai, a general fav.
you need 1 lb package of "rice sticks" soaked till transclucent
1 package of extra firm tofu chunked
1-2 c finely chopped peanuts
2 c fresh beansprouts, rinsed
fresh shrimp, peeled, deveined, tail on (1/2 lb)
4 eggs
garlic and shallots 2T each minced
garlic tops (sub: 1 bunch green onions, cut in 2" lengths)
for the sauce: 3/4 c vinegar, 3/4c fish sauce, 1/3 c dk brown sugar, 2T dark soy sauce
bring to boil in wok, let cool.
to make Phat Thai
stir fry garlic and shallots in 1/4c oil remove half for second half of noodles,keep flame on and stir in tofu till browning, then place drained noodles in wok, stiring to combine with oil, make sure all noodles are covered. Add 2 eggs in middle of noodles and stirfry till all is coated, add about 1/3 cup of sauce stir fry till all coated if noodles a little dry add a little water and continue to stir fry. add peanuts, and 1/4 of bean sprouts, and 1/2 of greens continue to stir fry till greens wilt. remove and serve with chilis, lime wedges, extra peanuts. Stir fry the second batch the same. you will have some extra sauce. reserve in fridge for next time. :)


  1. our 4 couples came over and we doubled the ingredients with the exception of tofu, used one pack, and no shrimp. the couples made their own servings to share! it worked out beautifully

  2. and tasted more beautifully than it worked :) thanks again!

  3. It is very best dish to prepare in parties. I made it before three days, really very yummy and delicious dish.
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