Chicken: Classic Thai Noodles

posted by BarbCA 03-05-100 9:33 AM

Classic Thai Noodles (Phat Thai)

Stir Fried Noodles:
8 ounces dried rice-stick noodles
1/4 pound medium shrimp
1/4 pound boneless pork or chicken
4 tablespoons Thai fish sauce
6 tablespoons distilled white vinegar
6 tablespoons sugar
1 tablespoon catsup
3 tablespoons oil
8 cloves garlic, pounded to a mash or crushed and chopped
2 tablespoons small dried shrimp (optional)
1/2 cup pressed bean curd (optional)
2 tablespoons shredded salted radish (optional)
2 eggs (optional)
1/2 tablespoon Thai chile powder or other ground red chile to taste
4 scallions, including green tops angle-cut into 1 1/2 inch pieces.
1 1/2 cups bean sprouts
1/3 cup roasted, unsalted peanuts, crushed in a mortar or finely chopped.

2 cups bean sprouts
1/3 cup roasted, unsalted peanuts crushed or finely chopped
Lime or lemon wedges
6 to 8 small Thai chiles finely sliced, or Chiles-in-Vinegar Sauce

Soak the rice sticks in a large bowl of warm water until they are soft, about 15 minutes.
Meanwile, rinse and peel the fresh shrimp but leave the tails on. Slice them partway through along the back to butterfly and devein. Slice the pork or chicken into bite-size strips.

In a small mixing bowl, combine the fish sauce, vinegar, sugar, and catsup. Stir to dissolve sugar.
Drain the noodles and set them aside in a colander.

Place all the stir-fry ingredients within easy reach of the cooking area. Arrange the condiments on a serving platter, or put them into individual bowls, and set them on the table so they will be ready when the noodles are hot out of the wok.

Set a wok (or large skillet) over medium-high heat. When it is quite hot, add the oil. Rotate the wok a bit so the oil coats the sides. when the oil is hot, add the garlic and stir-fry a few seconds before adding the shrimp, pork or chicken and dried shrimp. Stir-fry until the shrimp, pork or chicken lose their raw color, about 1 minute.

Stir in the sauce mixture and bring it to a boil. Add the noodles and gently toss them in the sauce. Stir fry until the noodles absorb the sauce, about 2 minutes.

Mix in the salted radish and pressed bean curd.

Break the eggs into the wok. Break up the yolks a bit, then mix the eggs down under the noodle mixture. cook withour stiring for 15 seconds, then stir-fry until the ingredients are well blended.

Add the Thai chile powder and the scallions. Stir-fry until the scallions are cooked through and crisp-tender, about 1 to 2 minutes. Stir in the bean sprouts and peanuts until mixed well.

Transfer to a serving platter and serve immediately.

Chilies-in-Vinegar Sauce:
1/2 cup distilled white vinegar
1/2 tablespoon Thai fish sauce
12 small Thai chiles

Combine all the ingredients in a small serving bowl. Let stand for 15 to 20 minutes for the flavors to develope.
Recipe from: True Thai by Victor Sadsook

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