Phat Thai (Fried noodles with shrimps)

Sheila Zhang
very easy
3 1
50 mins
50 mins


Servings: 4
  • 400 g Rice ribbon noodles
  • 1 piece(s) (approx. 10 g) Tamarind Paste
  • 4 Shallots
  • 2 Garlic cloves
  • 2 red chillies
  • 150 g Mung bean seedlings
  • 2 Spring onions
  • 2-3 stem(s) Thai Basil
  • 300 g Chicken filet
  • 200 g raw shrimps (without shell)
  • 4 TABLESPOONS roasted peanut kernels
  • 2 TABLESPOONS oil, 2-3 tablespoons soy sauce
  • 2 TABLESPOONS Fish sauce
  • 1 piece(s) (5 g) Palm sugar (alternatively brown sugar)
  • 3 Eggs
  • 1 Organic Lime


  1. 1

    Pour boiling water over the pasta, soak for 20-25 minutes. Soak tamarind paste in 5-6 tbsp. hot water for about 10 minutes.

  2. 2

    Peel shallots and garlic and dice finely. Wash the chilli and cut into thin rings with the seeds. Sort the sprouts, wash and drain. Clean and wash spring onions and cut them into thin rings.

  3. 3

    Wash the basil, shake dry and pluck the leaves. Rinse the meat, dab dry and cut into pieces. Rinse shrimps and pat dry.

  4. 4

    Drain the pasta. Coarsely chop the nuts, roast them in a wok or large pan without fat. Remove. Heat the oil in the wok. Fry the meat for 3-4 minutes while turning. Fry the prawns, shallots, garlic and chilli briefly.

  5. 5

    Fold in the noodles and continue frying for 3-4 minutes.

  6. 6

    Crush tamarind with a spoon. Mix with soy sauce, fish sauce and sugar, stir into the noodles. Whisk the eggs, add them and let them set while stirring.

  7. 7

    Fold in the seedlings and spring onions. Wash the lime and cut off 4 thin slices. Squeeze the rest of the lime over the noodles. Serve and sprinkle with peanuts and basil.

Nutrition Facts

710 kcal
89 g
18 g
44 g