Posted on | December 6, 2007 | No Comments
This is a wonderfully quick dish. You need a large skillet or wok and a large serving platter or bowl and a cover for your serving dish. You also need to make sure you’ve done all your chopping in advance, as once you start cooking, things move very quickly. Phat Thai is almost a meal in itself – we usually serve it with a small salad and some edamame or roasted broccoli.
This is a delicious gfcf, gluten free, family-friendly recipe! There are many variations within the recipe, so it is easily adapted for different dietary restrictions It can be (if you double check ingredients!) a wheat free, dairy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, and vegan/vegetarian recipe.
- 1 lb Dried rice stick noodles
- 2 TBS Vegetable oil
- 4 cloves garlic, minced
- 1 lb of one or several sources of protein
- shrimp, peeled & de-tailed
- firm or extra firm tofu, cut into 1/2″ cubes
- chicken, cut into 1″ cubes
- 4 Eggs, lightly beaten (can omit if needed, but add extra chicken/tofu/shrimp)
- 1 TBS Fish sauce or (oddly enough) balsamic vinegar
2 TBS Soy sauce (La Choy is GF, as is San-J Tamari and Braggs Aminos)
- 1 TBS Sugar
- 1/4 cup Peanuts, dry roasted, crush some so there are some small pieces (can omit if needed)
- 2 cups fresh or 1 can Bean sprouts
- 8 Scallions, whites and pale green, sliced in rings
- 1 or 2 Limes, quartered lengthwise (optional)
Soak rice noodles in enough warm water to cover for 15 to 20 minutes. (or prepare according to package directions)
Prep all the remaining ingredients and place them next to the stove, along with a serving platter and a cover to tent the serving platter and keep everything warm.
When the noodles are very limp and white, drain. Set by the stove as well. You want to have everything ready to toss in the pan.
Heat a wok or large skillet at medium-high heat and add 1-2 TBS oil and swirl to coat the surface. When oil is very hot drop in garlic and toss until golden, about 30 seconds.
Add shrimp and toss until they turn pink, no more that 1 minute of cooking for the shrimp. Remove from pan and set aside. Repeat as necessary for chicken and tofu, cooking until browned.
Add the egg to the pan and tilt the pan to spread it into a thin sheet. As soon as it begins to set, scramble it to break it into small lumps. Remove and set aside next to the shrimp.
Heat 1 TBS of oil in wok or skillet and heat 30 seconds and add soften noodles. Thin noodles to cover the surface of the pan, then clump them together and gently turn over. repeat this process a couple times. Add fish sauce/balsamic vinegar & soy sauce and turn noodles to season evenly. Add sugar and peanuts and continue to turn the noodles. Remove noodles to the covered serving platter before they burn.
Reserve some of the scallions for garnish. Toss bean sprouts and the rest of the scallions in the wok for a minute, then add them to the serving platter.
Turn heat down to Medium, then toss the contents of the serving platter into the skillet/wok. Stir together for 1-2 minutes so everything is mixed together and heated. Depending on your family’s eating habits, you can add the shrimp, tofu, and/or chicken to this mixture, or set them on the table in individual bowls.
Transfer every to the serving platter and squeeze the juice of 2 lime wedges (if using) over the top. Garnish with remaining scallions and serve at once. Place soy sauce, lime wedges, and peanuts at the table for individual garnishes.
This serves 6 hungry people, with not much for leftovers!