PHAT THAI

PHAT THAI Thai-style stir-fried noodles with prawns

Ingredients for phat thai chili paste
66 grm. Dry red big chili, soaked
83 grm. Deep-fried shallot
57 grm. White fermented soya bean
135 grm. Water
200 grm. Cooking oil
Preparation
- Mix red big chili, shallot, water, cooking oil and fermented soy bean into blender. Blend until smooth; then add and stir in a pan.

Ingredients for phat thai sauce
175 grm. Tamarind juice
175 grm. Fish sauce
500 grm. Palm sugar
Preparation
- Mix all together and simmer. Skim until clear and caramelize.

Ingredients for phat thai (1 portion)
90 grm. Small dry noodle
50-80 grm. Bean sprout
10 grm. Chinese spring onion
8 grm. Dry shrimp, deep-fried
1 Chicken egg
10 grm. Tofu, deep-fried
25 grm. Phat thai chili paste
57 grm. Phat thai sauce
5 grm. Deep-fried shrimp
10 grm. Ground peanut
50 grm. Blue river prawn, deveined
Condiment with lime and banana blossom
Preparation
- Heat oil then put phat thai paste, egg, blue river prawn; then add noodle and seasoning with phat thai sauce and Chinese spring onion, bean sprout. Stir well.
- Serve with lime juice, bean sprout, and banana blossom.