Spicy Steve's Thai Recipes
Pad Thai Noodles
(Guey Teuw Bhud Thai)
100g (4oz) soaked rice sticks
2 tablespoons vegetable oil
2 cloves garlic, chopped
100g (4oz) chicken breast, thinly sliced
100g (4oz) crab meat, cleaned and picked over
100g (4oz) raw prawns, shelled & deveined
2 tablespoons nam pla (fish sauce)
2 tablespoons sugar
1/2 tablespoon lemon juice or tamarind juice
1/4 teaspoon freshly ground black pepper
2 tablespoons crushed roasted peanuts
1 tablespoon ground dried shrimp
1 tablespoon chopped preserved radish
1/2 teaspoon ground chilli
2 tablespoon spring onion
100g (4oz) bean sprouts
1/2 cup shredded carrots
Soak rice sticks in hot water for 10 minutes until soft.
Heat oil in wok.
Add half garlic and stir-fry until golden brown.
Stir in drained rich sticks for a few minutes.
Put stirred rice noodles into bowl.
Heat oil in wok. Add remaining garlic, dried shrimp, chicken, crab meat and prawns and stir-fry for 3 minutes.
Stir in rice sticks with the nam pla, sugar, lemon juice and pepper.
Cook for a few minutes and break the egg into the middle of the wok, stirring all the time. Then add preserved radish. ground chilli, bean sprouts, spring onions. Stir well.
Finally add crushed peanuts and serve.