28 Jun The Key to a Perfect Phad Thai
At Ghin Khao Thai Food restaurant, 242 Swanston St, Melbourne, we serve authentic “Thai style” Phad Thai is served throughout the day 365 days of the year. Ghin Khao Thai Food restaurant also serves a number of exciting variations of Phad Thai, including (i) Phad Thai served as a warm salad with shredded green papaya (no noodles), (ii) Phad Thai where noodles are replaced with either fried rice, mung bean vermicelli (woonsen) or Italian spaghetti, or (iii) Phad Thai simply served without noodles.
INGREDIENTS
60 g Thin flat rice noodles
5 pcs Fresh prawns (medium size)
1 Egg
15 g Tofu (hard), diced small
5 g Salted turnip, chopped
5 g Dried shrimp
10 g Peanuts, roasted & ground coarsely
50 g Bean sprouts
10 g Garlic chives, chopped 2 cm lengths
20 ml Vegetable oil
METHOD
- The key to perfect Phad Thai is a hot wok, to give the outside of the noodles a crunchy texture, while leaving the vegetables crisp & fresh. Our commercial grade woks run in excess of 300 degrees celcius.
- Prepare each serve separately.
- Prepare sauce beforehand by combining 40 ml Petchaboon tamarind juice, 120 g palm sugar, 60 g white sugar & 30 ml fish sauce in a saucepan. Simmer for 15 min until a thick syrup is created, then set aside.
- Soak rice noodles in cold water for 15 min then drain & set aside. Don’t let the noodles get too soft!
- Fry the prawns in a hot wok, then add noodles and stir-fry till warm. Push the noodles to the side and break in an egg, sauté until nearly cooked, then toss into noodles.
- Next, mix in salted turnip, dried shrimp, bean curd & peanuts, followed by c. 3 tbsp of the sauce.
- Finally, add bean sprouts & garlic chives, toss to mix well, then serve immediately on a warm plate.
- Garnish with fresh bean sprouts, garlic chives, ground peanuts, roasted chilli flakes and a wedge of lemon.
Serves 1