Sue Frause and husband Bob attended a Thai cooking class at Blue Elephant Cooking School in Bangkok, Thailand, and brought us back this fabulous recipe for Phad Thai, Thailand’s classic noodle dish.
Editor’s Note: Ingredients like fish sauce and rice vinegar are not readily available at most grocery stores. For items like tamarind juice, you’ll likely have to go to an Asian grocery.
Recipe courtesy Blue Elephant Cooking School
1 chicken egg
2/3 cup (80 grams) dried rice noodle (soaked in cold water for 20 minutes)
2 Tbsp vegetable oil
1 clove garlic (finely chopped)
1 piece shallot (finely chopped)
1 Tbsp tofu (small diced)
1 Tbsp ground roasted peanut
1 Tbsp sweet turnip (finely chopped) or white radish
1/2 Tbsp dried shrimp powder
2 stems spring onion (1″-long cut)
1/3 cup (40 grams) bean sprout
1 Tbsp sugar
1 Tbsp fish sauce
1/2 Tbsp rice vinegar
1 Tbsp tamarind juice
1/4 tsp chili powder
Half piece of lime
1. Finally chop garlic and shallots. Set aside.
2. In a wok on low heat: add the oil and stir fry shallots and garlic until an aroma develops.
3. Add prawns and gently stir. Add tofu and sweet turnip and then add egg.
4. Add noodle; stir fry until noodle is soft.
5. Add seasoning: sugar, fish sauce, rice vinegar and tamarind juice. Stir gently until well mixed.
6. Add dried shrimp powder, roasted ground peanuts and chili powder and stir well. Follow by bean sprout and spring onion. Turn off heat.
Transfer to serving dish. Garnish with a lime piece and coriander leaves.
Be sure to check out Sue’s story about cooking at Blue Elephant Cooking School in Bangkok.