Phat Thai (Fried noodles with shrimps)
easy
45 mins
45 mins
Ingredients
- 300 g Rice Ribbon Noodles (Asia Shop)
- 2 TEASPOONS Tamarin (tamarind, tamarind paste; in the asian shop)
- 150 g Mung bean sprouts
- 2 Garlic cloves
- 16 (à 25 g; without head, in shell) raw prawns
- 2 TABLESPOONS Oil
- 1 (approx. 180 g) Chicken filet
- 2 spring onions (approx. 30 g each)
- 2 red chillies
- 2 Eggs (size M)
- 2-3 TABLESPOONS Soy sauce
- 3 TABLESPOONS Fish sauce
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 7-10 Tbsp Salt
- 40 g roasted peanut kernels
- 7-10 Tbsp Thai Basil
Directions
- 1
Pour boiling water over the pasta and let it stand for about 15-20 minutes. Pour 5-6 tablespoons of boiling water over tamarin and crush it with a spoon. Rinse bean sprouts and let them drip off
- 2
Meanwhile peel garlic and chop finely. Peel prawns, except for the tail fin, and remove the intestines. Wash the prawns and dab them dry. Heat the oil in a coated pan. Roast the garlic briefly in it. Add the prawns and fry them for 2-3 minutes, turning them over, and remove them.
- 3
Wash the chicken filet, dab dry and cut into small pieces. Put the meat into the hot shrimp frying fat and fry over a high heat for 3-4 minutes, turning. Drain the noodles, rinse briefly with cold water. Clean and wash spring onions and cut them diagonally into rings. Clean, wash and cut the chillies into rings
- 4
Whisk the eggs and put them in the pan with the noodles, chilli, spring onions and bean sprouts. Stir-fry for about 5 minutes. Add prawns, dissolved tamarin, soy sauce and fish sauce and simmer briefly. Season to taste with sugar, pepper and salt if necessary
- 5
Arrange everything, sprinkle with peanuts and garnish with basil
Nutrition Facts
560 kcal
67 g
16 g
39 g
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