phad thai

A friend suggested that I make a mirror blog of the existing one I had in friendster for reasons I'd rather not enumerate. However, this would entail copying all that I've written into this new blog, which is toxic! So I'll start making that mirror today. Yay!

Think of this recipe as my way of welcoming ya.

This was what I was doing last night. Haven’t done it in 2 years! I lost the recipe I was accustomed to, and couldn’t quite remember that version to a T. So I googled for a vegetarian version. I got lots of them, but it wasn’t quite as my original recipe. This is the closest that I got. However, it ain’t ovo-lacto-friendly! But I took care of that! ;-)

Phad thais, like in most thai restos, have chicken. But you can make your own alterations – tahong, or mushrooms for instance.

Another alteration is the egg. My original veggie version had the egg scrambled first, sliced up, and then added to the mix. I haven’t tried this version where you add the egg like it was nido soup.

You can also add peanut sauce or use 1tsp peanut oil. Honestly, I haven’t tried it with peanut sauce/oil yet because wala kami nun dito sa bahay. Hehe! Hanggang roasted peanuts lang na binayo. Syempre, wala din po akong lime wedges. Hehe!

The recipe calls for 2 tbsp of paprika (labuyo). I used 4 small pcs which is approximately 1/2 tbsp, They found it so hot na raw. What more if I did 2 tbsp!

Finally, the rice noodles that are best for this is the flat, white/transparent rice noodles. They’re available at your local Supermarket. Cheap lang. You probably just don’t notice it. I haven’t, until I found the need to search for one.

I’m no coke/pepsi fan, pero masarap it with coke or sago with pandan.

Ayos ba? Kung masipag ka, go!


Phad Thai

Ingredients:
8 Oz rice noodles
1/4 cup oil
1/3 cup chopped dry roasted peanuts
6 cloves garlic, finely chopped
2 T paprika
1/3 cup chopped green onions
1/4 cup fish sauce
1/4 cup sugar
2 T tamarind juice or concentrate
1 cup Extra firm tofu, fried in 1 cc cubes
1 egg
1 cup bean sprouts
1/2 pound beheaded, deshelled, deveined, tail removed and otherwise massicred shrimp or thinly sliced boneless chicken breast
1 lime cut into wedges

Soak rice noodles in warm water for 1 hour. Drain
In large wok, heat oil, garlic and meat over medium high heat until meat is cooked
Add rice noodles, stirring often until rice noodles turn translucent
Add fish sauce, tamarind, sugar, and paparika
Stir fry until mixture combined
Stir in tofu & egg. Cook until egg sets
Remove from heat, mix in bean sprouts, chopped onion and peanuts
Lightly dust with more paparika and garnish with lime wedges.