Phad Thai Noodles

Jan 20

Phad Thai (or Pad Thai or Phat Thai) has got to be the favorite Thai dish in our family. When we went to Bangkok a few years back, Phad Thai was always in our buffet. I also found out this dish is listed at number 5 on World’s 50 most delicious foods readers’ poll compiled by CNN Go in 2011. The distinct flavor of Phad Thai is due to the tart Tamarind and lime flavor. I once bought a pack of “Pad Thai” flavor mix because I thought it was more convenient to cook it that way. But there is nothing like cooking from scratch.

Fortunately, Chef Tum Supawade Lungtip of Jatujak Thai Restaurant showed the secrets of this popular dish. Most of the ingredients can be found at your supermarket shelves.

1 1/3 tablespoons light Thai soy sauce
2 teaspoons Thai black soy sauce
1/4 cup tamarind paste
1-2 tablespoons tamarind powder (sinigang powder)
1/2 cup sugar
2 teaspoons black pepper
2 tablespoons white vinegar
1 1/3 tablespoons garlic powder
5 tablespoons Thai fish sauce
1/2 cup peanut oil
1/4 cup minced shallot
500 grams chicken breast (cut into bite-sized pieces)
4 pieces eggs
1/2 kilo dried rice stick noodles (small size, approximately 1/8- inch wide; soaked in cold water at least 3-4 hours, do not drain before using)
8 stalks spring onion (cut into 1 1/2 inch lengths)
4 cups bean sprouts
1 tablespoon ground dried shrimp
1 tablespoon ground Thai chili (optional)
1/4 cup ground roasted peanut
1-2 limes (cut into wedges)

Preparation (Phad Thai):

1. Combine light soy sauce, black soy sauce, tamarind paste and powder, sugar, black pepper, vinegar, garlic powder, and fish sauce in a bowl. Mix thoroughly and set aside.

2. Heat a non-stick wok (or frying pan) over high heat and add peanut oil.

3. Heat oil for 1 minute and add shallots, stir-frying for 1 minute or until golden brown. Add the chicken and stir-fry for 8 minutes, or until fully cooked.

4. Make a space in the middle of the wok (by pushing the chicken to the sides) and add the eggs until scrambled.

5. Add the rice noodles and the sauce mixture. Use chopsticks to stir the noodles and ingredients together. Get the spatula under the noodles, lift them up and flip them over (this will keep the noodles from breaking).

6. Continue using the chopsticks and spatula, flipping and stirring the noodles for 6-8 minutes, or until they’re soft.

7. Add the spring onions and stir for 2 minutes. Add the bean sprouts and stir constantly for 30 seconds.

8. Turn off the heat and add the ground dried shrimp. Sprinkle Thai chili on top (if desired), and serve hot with ground peanuts, fresh lime wedges, fresh bean sprouts, chives, or green onions.

Thanks to Maya Kitchen for the recipe.

For more information, log on to www.themayakitchen.com or [email protected] or visit The Maya Kitchen Culinary Center every Tuesday to Saturday at 8F Liberty Building, 835 A. Arnaiz Avenue (Pasay Road), Makati City or call 8921185 / 892-5011 local 108.

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Noemi Lardizabal-Dado (354 Posts)

Noemi, Editor of Blog Watch and features editor of Philippine Online Chronicles is a 55 year old mother to three kids and is married to Atty. Luis H. Dado. She loves being a full time mother and homemaker after retiring as a Researcher/Consultant from the UP Institute for Small Scale Industries in 1987. Now that her children are all college graduates, she devotes her time to grief support, blogging, new media events and using her blogs to promote online advocacies. Her personal blog is at aboutmyrecovery.com, which garnered numerous awards such as Best Website, Blog Category during the 9th and 10th Philippine Web Awards. Her blog also won in the Blog- Personal Category of the DigitalFilipino.com Web Awards 2007 and Globelines Broadband Family Blog Award (in honor of family-oriented blogging) 2007 Philippine Blog Award. Globe also recognized her as Digital Elder in the 2009 Philippine Blog Award.


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