Small dry rice noodles: 60g or one handful
Fresh prawns: 3 pieces
Fresh egg: 1
Vegetable oil: 2 table spoons
Garlic – choppes: 1 tea spoon
Lemon juice: 1 table spoon
Sugar: 1 table spoon
Light soy sauce: 1 table spoon
Green bean – cut as an inch: half hanful
Savoy cabbage – cut as an inch: one handfull
Ground peanuts: 1 table spoon
Lemon – sliced: 1 piece
Before cooking, soak the dry rice noodles in cold water for 20-25 minutes until they become soft, then drain. In a pot, bring 1 litre of water to the boil. Soak the noodles for about 2-3 seconds and remove them with a ladle. Keep them on a plate (stand-by or “réservez” if you are a frenchy.
In the pot with boiling water, add all the vegetables (savoy cabbage and green beans). Soak them for 3-4 seconds, then drain. Put them on the same plate as the noodles and add all the sauces (garlic, light soy, sugar and lemon juice) onto the noodles and vegetables.
Break the egg into a bowl, add the prawns and mix them well. Heat the oil in a wok until it becomes very hot then add the egg and prawns and fry like an omelette. Set aside. After that add step 2 to the wok, and stir to to combine. Turn off the heat and put in the serving dish. Top with the omelette and garnish with sliced lime and ground peanuts. Yummy!
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