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Posts Tagged ‘Thai Noodles’

Ten years ago, I developed the best (my students say so) recipe for Phad Thai to teach and share with my students in the cooking class. Because it is a trade secret, I can not share that version with you. However, for my Thai food blog I am in search of Phad Thai recipes from the vendors and restaurant chefs in Thailand. The fascinating thing about Phad Thai is the ingredients. They are different from town to town and region to region. For example, in Korat one of the ingredients is salted soy beans, and in Phuket we use fresh rice noodles, “chow fun”.  I hope you enjoy the discovery of Phad Thai with me.

My first step, I called my sister last week for her contribution to my blog; Phuket Phad Thai. From her e-mail, I copied her Thai barebone recipe down–this is how one Thai gives recipes to another Thai. To make a recipe work, you need to decode, experience, and record the version that you have come up with. Simply follow the principle of balancing sweet, sour, salty, and spicy. When I am done with decoding my sister’s recipe in my kitchen into an American-standard recipe, then I will share it with you in another blog entree. Please don’t wait for me, but try it on your own. I have included a slide show from a street vendor in Phuket taken a few years ago near Chalong Temple in Chalong District, Phuket, Thailand.

ผัดไทย
พริกใหญ่   แห้ง   1         ขีด                  แช่น้ำ
พริกเล็ก           1          กำ          แช่น้ำ
กรเทียม            1          หัว
มะขามเปียก         1           กำ(  แช่น้ำ  ไม่เอาเม็ด)
เกลือ               1              ช้อนชา
น้ำตาล               3            ช้อนโต๊
นำทุกอย่างมาปันรวมกัน       แล้วตั้งไฟเปาไฟ
แล้วตั้งให้เย็น       เก็บในต้เย็น
วิธีทำ
เต๋ากั๋ว หั่นเป็นสีเหลียมลูกเต๋า      แล้ว
ตั้งไฟ   ใส่กุ้ง    เต๋ากั่ว   แล้ว    ตีไข่ผัดกับเส้น   จนเส้นนุ่ม ใส่น้ำผัดไทยวีอิ๋วดำ  นิด   น้ำปลา   น้ำตาล  ออกหลายแล้วตามด้วยถ้วงอก
กุ๋ยฉ่าย

Translation 

Phad Thai 

Sauce
Large dried chili, 1/10 kg, soaked in water
Small dried chili, 1 handful
Garlic, 1 bulb
Tamarind paste, 1 handful, soaked in water
Salt, 1 teaspoon
Sugar, 3 tablespoons
 
Place everything in a blender and blend until smooth. Bring to boil in a pot. When it has cooled down, keep in the fridge.
 

Stir-fry

Heat a wok, add cooking oil, shrimp, tofu, beat the egg to stir-fried noodles until the noodle is soft. Stir in Phad Thai sauce, a little bit of dark soy sauce, a little bit of fish sauce, sugar. Finish the stir-fry with bean sprout and garlic chives.

Phad Thai - Phuket, mobile vendor

Phad Thai Phuket at Chalong Temple

Final touch with bean spout and garlic chive

Note: Rudee Piboon is my sister who owns a wok-fast food restaurant in Thalang Phuket. She is a regular contributor, you will find her recipes and cooking demo at this food blog and the I Love Thai Cooking youtube channel. .

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 Oodles of fun with Shianghai Noodles        

 

Shanghai Noodles - Phad Mee Shanghai

Phad Mee Shanghai

Stir-fried Shanghai Noodles with Beef 

Servings: 2 

1 teaspoon cornstarch
1 tablespoon soy sauce
1 tablespoon rice wine or sake
1 teaspoon sesame oil
½ pound  flank steak, thinly sliced diagonally across the grain
3 tablespoons canola oil, divided
3 cloves garlic, minced
1 cup snow peas or choy sum
1 pound Shanghai noodles or Udon noodles, about 2 cups
1 tablespoon oyster sauce
1 tablespoon dark soy sauce
1 teaspoon sugar
2 tablespoons water, or chicken broth or more as needed

 Stir cornstarch, soy sauce, rice wine and sesame oil in a medium size bowl. Stir in beef and let marinated for 30 minutes. 

Heat a wok over high heat and add 1 tablespoon canola oil and fry beef until cook, about 2 minutes, set aside on a plate. Rinse the wok with hot water. 

Heat the wok over high heat; add 2 tablespoons canola oil and garlic. Stir in a snow peas, stir for 15 seconds then stir in noodles for another 15 seconds. Stir in oyster sauce, dark soy sauce, sugar and water, mix well and cook until the water is all evaporated. Stir in beef and serve right away.

Cook note: Linguini and udon are noodle choices that work great when Shanghai noodles are not available.

Vegetarian option: omit meat and substitute it with 1/4 cup cut extra firm tofu and 1/4 sliced brown button mushroom

Gluten-Free option: use wheat free soy sauce and rice stick or rice vermicelli instead of Udon noodles (enrich wheat flour).

© 2010  Pranee Khruasanit Halvorsen  
 I Love Thai cooking
 
Pranee teachs Thai Cooking class in Seattle areas, her website is:  I Love Thai cooking.com

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Stir-fried Phuket Hokkien Mee with Choy Sum

PHUKET HOKKIEN MEE RECIPE
Stir-fried egg noodles Phuket style

Serving: 1
Prep Time: 15    Cook Time: 5 minutes

On Chinese New Year Day, I always enjoy Phuket Hokkien Mee – an egg noodle dish similar to stir-fried chow mien.

In America, I use Miki noodle or yakisoba. For this recipe you may use any fresh egg noodles but I prefer ones the size of spaghetti. For vegetable choices, select a combination of mixed vegetables that you like, personally I love Choy sum or Chinese broccoli. For meat choices, substitute pork and/or seafood combination for tofu and mushrooms.  To serve, I always enjoy eating it with chopsticks and a little kick of Sriracha hot sauce.

3 tablespoons cooking oil
1 garlic, minced
¼ cup sliced pork
¼ cup sliced pork liver, optional
3 shrimp, peeled and deveined
1 cup egg noodles, yakisoba or Miki noodles
1 cup cut Chinese kale or Choy Sum
2 teaspoons dark soy sauce
2 teaspoons light soy sauce
½ cup chicken broth
1 teaspoon sugar
A dash of white pepper powder

Heat a wok or cast iron pan over high heat; add canola oil. Stir in garlic, sliced pork, pork liver and shrimp. Continue to stir until the meat is almost completely cooked, then stir in egg noodles, Chinese broccoli, and dark soy and light soy sauces. Stir for 10 seconds, then add chicken broth. Stir and continue to cook until the broth is almost absorbed.  When the sauce has reduced to ¼ cup, add the white pepper powder. Place in a noodle bowl and serve with chopstick and spoon.

Vegetarian option: omit meat and substitute it with 1/4 cup cut extra firm tofu and 1/4 sliced brown button mushroom

Gluten-Free option: use wheat free soy sauce and rice stick or rice vermicelli instead of egg noodles.

© 2009  Pranee Khruasanit Halvorsen
I Love Thai cooking

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