It's a classic noodle dish, stir-fried with eggs, some veg, prawns or meat and believe it or not, all the ingredients to make this classic Thai dish are available in your supermarket aisle!
John's in the kitchen ready to help us perfect one of his favourite quick and easy meals and there's a scientific reason why it tastes so good - when made correctly, it hits all the five flavour profiles in the mouth; salty, sour, sweet, spicy and bitter. Enjoy John's phat Thai 10-minute noodles!
John says: You must try this! phat Thai, pronounced pad Thai, is central Thailand’s greatest snack food. Sold in hawkers’ markets with Bangkok and in the many towns that surround it, it is never very spicy; the chillies are added at the end, usually by the consumer sometimes along with other ingredients set out on tables. To me the special ingredient is pickled turnip, which you can by from Asian stores, and which gives the noodle that extra sour dimension and crunchy texture.
Add the lime at the last minute, and replace the prawns with thin strips of chicken breast if you want (fry it for an extra 4 minutes or so, until cooked through). Or you can even make the dish without either prawns or chicken. Any which way, I could eat phat Thai every day, as indeed I did when travelling around Thailand.
600g thick flat rice noodles
A bunch of fresh container with roots
20 garlic cloves, finely chopped
100ml vegetable oil
20 medium fresh raw prawns, peeled
150g pickled turnip, drained and chopped
50ml concentrated cooking tamarind
4 eggs, beaten
2 tbsp oyster sauce
50ml fish sauce
1 lime, juiced
1 bunch of spring onions, cut at angle
100g roasted peanuts, crushed
3 fresh red chillies, de-seeded and sliced
Crispy fried onions, to serve
Soak the rice noodles in warm water for 20 minutes, then drain and keep to one side
Pick the leaves from the coriander and reserve. Soak and wash the coriander roots, then pound the roots and garlic together using a pestle and mortar (use the coriander stem as if you have no roots, otherwise discard them).
Heat the vegetable oil in a wok or deep frying pan over a high heat and when it’s shimmering, add the pounded garlic and coriander roots. Stir for a few moments, then add the prawns and half the pickled turnip. Cook for 30 seconds, then add the sugar and tamarind. Add the noodles and toss, then add the eggs and stir-fry for a further 2 minutes.
Pour in the oyster sauce and fish sauce and toss to mix, then stir-fry for 4-5 minutes. Add half the beansprouts and finally finish off with the lime juice, half the spring onions and half the peanuts.
Pile the noodles onto a large serving dish, and garnish with the remaining turnip, beansprouts, spring onion and roasted peanuts and the coriander leaves, chilies and crispy fried onions