Phad Thai is found at street stalls everywhere and is probably the most popular Thai dish among Western travelers.
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Ingredients:
8 ounces rice noodles
3 tablespoons vegetable oil
3 garlic cloves, minced
1/4 cup fish sauce
1/4 cup sugar
2 tablespoons tamarind juice
1 tablespoon paprika
1/2 cup fried tofu
1/4 cup dried shrimp (optional)
2 tablespoons dried unsalted turnip, cut small
1 egg, beaten
1/4 cup chives, chopped in 1-inch lengths
1/4 cup ground roasted peanuts
1 cup bean sprouts
1 lime, quartered
4 banana flower slices
Directions:
Soak the rice noodles in cold water for 30 minutes, or until flexible but not totally soft. Drain, and set aside. Heat a wok and add oil. Add garlic and (optional) dried shrimp; stir-fry. Add noodles and stir-fry until translucent. If the noodles stick, reduce the heat.
Add fish sauce, sugar tamarind juice (or white vinegar), and paprika. Stir-fry until thoroughly combined. Stir in the tofu, turnip, and egg. Cook on high heat until egg sets. Stir-fry mixture thoroughly and continue cooking over medium-high heat for about two minutes until most liquid is reduced. Mix in the chives and bean sprouts.
Pour onto the serving plate and sprinkle with peanuts. Serve hot with a banana flower slice and a wedge of lime on the side, raw chives and bean sprouts on top.
Servings: Serves three or four
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