Phat Thai (Fried noodles with shrimps)

Name: Phat Thai (Fried noodles with shrimps)
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 200 g peeled cooked shrimps (fresh or frozen); 400 g Ribbon rice noodles*; 1 piece(s) (approx. 10 g) Tama-bark paste*; 4 shallots, 2 cloves of garlic, 2 red chillies; 150 g Mung bean seedlings; 2 Spring onions; 300 g Chicken filet; 4 TABLESPOONS roasted peanut kernels; 2 TABLESPOONS oil, 2-3 tablespoons soy sauce; 2 TABLESPOONS Fish sauce*; 1 piece(s) (5 g) Palm sugar* (substitute for brown sugar); 3 eggs, 1 organic lime; 7-10 Tbsp Thai basil for garnishing*

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

200 g peeled cooked shrimps (fresh or frozen)
400 g Ribbon rice noodles*
1 piece(s) (approx. 10 g) Tama-bark paste*
4 shallots, 2 cloves of garlic, 2 red chillies
150 g Mung bean seedlings
2 Spring onions
300 g Chicken filet
4 TABLESPOONS roasted peanut kernels
2 TABLESPOONS oil, 2-3 tablespoons soy sauce
2 TABLESPOONS Fish sauce*
1 piece(s) (5 g) Palm sugar* (substitute for brown sugar)
3 eggs, 1 organic lime
7-10 Tbsp Thai basil for garnishing*

Directions

1
Defrost the prawns if necessary. Pour boiling water over the noodles, soak for 20-25 minutes. Soak tamarind paste in 5-6 tbsp. hot water for about 10 minutes.
2
Peel shallots and garlic and dice finely. Clean and wash the chillies and cut them into rings with seeds. Sort the sprouts, wash and drain. Leek onions clean, wash and cut into thin rings.
3
Rinse meat, dab dry and cut into pieces. Rinse shrimps and pat dry.
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
Fold in the noodles and continue frying for 3-4 minutes.
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
Fold in the seedlings and spring onions. Wash the lime, cut off 4 thin slices. Squeeze the rest of the lime over the noodles. Serve and sprinkle with peanuts. Garnish with lime slices and basil.