This is not your truly authentic phat thai but it is a delicious version which does not involve the tedious task of making tamarind paste. I have integrated some veggies to make it a more rounded meal and left out the tofu which no one in my family, but myself, likes.
I used snow peas, red peppers (thinly sliced) and the two necessities: green onions and bean sprouts. I chose those veggies because they have a similar cooking time so I could throw them all in together making it a bit of a no brainer - my brain doesn't work at full capacity when I am on vacation.
I always use uncooked peanuts in my recipes and dry fry them over medium heat BUT.... Bulk Barn was out of raw peanuts for 3 weeks!!! Going in the opposite direction I used lime-chilli peanuts, we loved it but feel free to use plain peanuts if that is all you have.
MY PHAT THAI
SAUCE:
3 TBSP CHICKEN BROTH
3 TBSP FISH SAUCE
3 TBSP BROWN SUGAR
2 TBSP VINEGAR
1 TBSP SOYA SAUCE
1 TBSP LIME JUICE
1 PACKAGE OF PHAT THAI RICE NOODLES (thin, medium or thick rice noodles)
½ RED PEPPER JULIENNED
1 PACKAGE OF SNOW PEAS TRIMMED
3 CHICKEN BREASTS THINLY SLICED
2 TBSP OF SOYA SAUCE
JUICE OF HALF A LIME
5 GREEN ONION SLICED
½ CUP OF CILANTRO CHOPPED
½ CUP OF CHILLI LIME PEANUTS CHOPPED
3 CUPS OF BEAN SPROUTS
2 EGGS BEATEN WELL
3-4 TBSP OF VEG OIL
CHILLI FLAKES
LIME WEDGES
MARINATE THE SLICED CHICKEN IN THE 2 TBSP OF SOYA SAUCE AND THE LIME JUICE. COOK THE NOODLES ACCORDING TO THE PACKAGE DIRECTIONS. MAKE SURE NOT TO OVERCOOK THEM AS THEY WILL COOK A LITTLE MORE WHEN ADDED TO THE SAUCE IN THE PAN. MIX THE SAUCE INGREDIENTS TOGETHER IN A SEPARATE BOWL.
HEAT 2 TBSP OF OIL IN A SAUTE PAN OVER MEDIUM HEAT. WHEN HOT, ADD THE CHICKEN AND FRY UNTIL DONE. WHEN DONE, REMOVE FROM THE PAN
ADD THE OTHER 2 TBSP OF OIL. RINSE THE NOODLES WITH COLD WATER AND SEPARATE SO THEY ARE NOT STUCK TOGETHER. ADD THE NOODLES TO THE HOT OIL, THEN THE EGGS AND TOSS WELL. ADD THE SAUCE, THE VEGGIES (2 CUPS OF BEAN SPROUTS, SAVING THE REST FOR A TOPPING) AND CHICKEN. TOSS WELL AND THEN ADD THE GREEN ONIONS, PEANUTS AND CILANTRO. TURN OFF THE HEAT. TOSS WELL AND TASTE TEST.
SERVE WITH RAW BEAN SPROUTS, CHILLI FLAKES, EXTRA PEANUTS AND LIME WEDGES (AND A CHANG BEER IF YOU HAVE ONE).
SAUCE:
3 TBSP CHICKEN BROTH
3 TBSP FISH SAUCE
3 TBSP BROWN SUGAR
2 TBSP VINEGAR
1 TBSP SOYA SAUCE
1 TBSP LIME JUICE
1 PACKAGE OF PHAT THAI RICE NOODLES (thin, medium or thick rice noodles)
½ RED PEPPER JULIENNED
1 PACKAGE OF SNOW PEAS TRIMMED
3 CHICKEN BREASTS THINLY SLICED
2 TBSP OF SOYA SAUCE
JUICE OF HALF A LIME
5 GREEN ONION SLICED
½ CUP OF CILANTRO CHOPPED
½ CUP OF CHILLI LIME PEANUTS CHOPPED
3 CUPS OF BEAN SPROUTS
2 EGGS BEATEN WELL
3-4 TBSP OF VEG OIL
CHILLI FLAKES
LIME WEDGES
MARINATE THE SLICED CHICKEN IN THE 2 TBSP OF SOYA SAUCE AND THE LIME JUICE. COOK THE NOODLES ACCORDING TO THE PACKAGE DIRECTIONS. MAKE SURE NOT TO OVERCOOK THEM AS THEY WILL COOK A LITTLE MORE WHEN ADDED TO THE SAUCE IN THE PAN. MIX THE SAUCE INGREDIENTS TOGETHER IN A SEPARATE BOWL.
HEAT 2 TBSP OF OIL IN A SAUTE PAN OVER MEDIUM HEAT. WHEN HOT, ADD THE CHICKEN AND FRY UNTIL DONE. WHEN DONE, REMOVE FROM THE PAN
ADD THE OTHER 2 TBSP OF OIL. RINSE THE NOODLES WITH COLD WATER AND SEPARATE SO THEY ARE NOT STUCK TOGETHER. ADD THE NOODLES TO THE HOT OIL, THEN THE EGGS AND TOSS WELL. ADD THE SAUCE, THE VEGGIES (2 CUPS OF BEAN SPROUTS, SAVING THE REST FOR A TOPPING) AND CHICKEN. TOSS WELL AND THEN ADD THE GREEN ONIONS, PEANUTS AND CILANTRO. TURN OFF THE HEAT. TOSS WELL AND TASTE TEST.
SERVE WITH RAW BEAN SPROUTS, CHILLI FLAKES, EXTRA PEANUTS AND LIME WEDGES (AND A CHANG BEER IF YOU HAVE ONE).
RSS Feed