Phat thai:
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| VASVARI -- JR. FPTV93A | ||
| 8 | ounces | Flat Thai noodles -- (gwit |
| Dio | ||
| 4 | tablespoons | Vegetable oil |
| 2 | tablespoons | Chopped garlic |
| ¼ | pounds | Ground pork |
| ½ | cup | Peanuts -- chopped or |
| Crushed | ||
| ¼ | cup | Dried shrimp |
| 2 | tablespoons | Radish -- chopped sweet |
| Pickle | ||
| ¼ | pounds | Tofu -- cut into 1/2\" cubes |
| 2 | tablespoons | Fish soy -- (nam pla) |
| 2 | teaspoons | Sugar |
| 1 | teaspoon | Red pepper flakes |
| Juice of 1/2 lime | ||
| 3 | Green onions -- 1\" lengths | |
| 1 | cup | Bean sprouts |
| 3 | tablespoons | Fish soy |
| 2 | tablespoons | Chili peppers* |
| Sugar (opt'l) | ||
| Lime wedges | ||
| SEASONINGS----- | ||
| CONDIMENTS----- | ||
Directions
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*Finely slivered fresh red and green I haven't tried this recipe yet, but it comes from a pretty reliable cookbook called Practical Thai Cooking. Boil noodles in lightly salted water for 7 min. or until al dente. Drain. Heat oil in wok/frying pan over medium heat. Add garlic and stir-fry until color changes. Add the pork and stir-fry for 3-4 min. Add the noodles, stir well, and add all the Seasonings.
Stir-fry for 5-7 min., being careful not to break the noodles.
Transfer to serving dish and serve with the Condiments on the side.
Enjoy! Ann Zimmerman FROM: R VASVARI, JR. (FPTV93A) Recipe By :