Phad Thai

Different regions of our tongue detect different flavours – Sweet, spicy, salty, sour – Resulting in an interesting combination known as “Umami”. The delicious taste that keeps you longing for more, and wanting for more. All of that and much more is packed in this traditional Thai flat noodle dish. Phad thai is a popular street food dish all over Thailand.

Ingredients :

  1. Flat noodles 200 gms , boiled and drained
  2. Firm tofu 1 Block, cut into cubes.
  3. Protein ( chicken strips  and/or shrimps and/or eggs)
  4. Green morning glory leaves with a soft stem – a big bunch, thoroughly washed and roughly chopped.
  5. Green moong bean shoots or sprouts- 1 cup full
  6. Vegetable oil 2 table spoons 
  7. Roasted peanuts handful
  8. Garlic 3 pods, finely chopped
  9. Green chilli 2 med sized , chopped finely
  10. Green spring onions 
  11. Red chilli flakes 1/2 tsp
  12. Tamarind paste 1 tsp / Alternatively, use White Vinegar 1 tbsp 
  13. Brown sugar 2 tsp 
  14. Light soya sauce  2 tsp
  15. Dark soya sauce 1/2 tsp
  16. Mushroom sauce 2 table spoons
  17. Lime wedge

Method :

1 . Keep all the ingredients ready and at arms length. This recipe moves fast. And it’s all about the noodle mainly, not what protein you add or how much veggies you add. However traditionally either phak-boom ( morning glory) or phak-khana ( Chinese broccoli ) is used along with moong shoots.

2. Take a large wok on medium flame, add the oil and the chopped garlic with chopped green chillies. Stir a little and add in the diced tofu. I like this cooked to a slight golden colour. ( if using chicken/prawn, add now)

3. Once this is almost done, scrape it to the side of the wok and break two eggs on the other side. Allow it to cook a little then scramble it up with the help of spatula while mixing it with the tofu.

4. In a small bowl, mix in the tamarind paste , chilli flakes, both soya sauces, mushroom sauce, brown sugar with a little water.

5. Increase the flame and tip in the chopped leafy veggies, sprouts and the noodles. Mix in all the sauce mix and give it a nice toss for a minute, till all is mixed well. Do not over cook it. Switch off the flame and taste check.

6. I haven’t added any salt as the soya sauces and mushroom sauces have more than enough ! Though I do enjoy chopped peanuts and some roasted peanut powder sprinkled on top along with chilli flakes. 

Make fresh in small batches. This is not a dish that can be precooked and stored.

Yummilious flat rice noodle Phad Thai should be had with a sprig of green onion along with a wedge of lime on the side !!


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