Consuming Passions - Worldwide Events Managers

Pat Thai Noodles

Serves: 1

Notes

This is one of those fabulous dishes I could eat at any time of day or night. It was prepared for me by Tum, one of David Thompson’s Thai cooks at the Sailor’s Thai Noodle Bar in Sydney’s Rocks district. Though the process in this recipe differs slightly from the televised version, this one is more likely to work well in a domestic kitchen where the heat under the pan may not be quite so intense. Since the process is very quick I find it best to cook one portion at a time to guarantee the best results. The ingredients given are for one portion. Simply multiply for the number you require, and have all ingredients ready before you start to cook. Although the recipe calls for quite a lot of sugar, it is balanced by the acidity of tamarind water or rice vinegar.

Ingredients

• 1 cup thin rice noodles, soaked 2 hrs in water and drained
• 1 tsp peanut oil
• 2 cloves garlic, finely chopped
• 50g finely sliced chicken thigh meat
• 1 Tbsp white sugar
• 2 Tbsp thin tamarind water or rice vinegar (optional)
• 2 Tbsp fish sauce
• 2 Tbsp hard deep-fried bean curd (available in Oriental food stores)
• 1 Tbsp dried prawns, soaked and dried on paper towel
• 1 tsp shredded salted radish (optional)
• 1 cup bean sprouts
• Stock to moisten mixture
• 1 egg

To accompany

• Chopped peanuts
• Chilli powder
• Lime segments

Method

Heat wok or frying pan. When hot, add oil and quickly fry garlic. After a few seconds add chicken and continue to fry. Add noodles, sugar, tamarind water (or rice vinegar) and fish sauce. Stir. Mix in bean curd, salted radish, if using, dried prawns and bean sprouts. If mixture becomes too dry add a little stock. Crack in egg and allow it to just cook, stirring all the time. Serve accompanied with peanuts, chilli and lime.