All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Phad thai

A great lunch!

90 g gkuay dtiow rice noodles
1 tsp black soy sauce
1 egg
6-8 prawns
1/2 atsuage deep-fried tofu
Handful moyashi bean sprouts
1/2 bunch nira garlic chives
1 tbsp shami Chinese dried shrimp
1 garlic clove
Small handful unsalted peanuts
1/2 tsp sliced red chili pepper (equivalent to one whole chili pepper)

For seasoning
1 tbsp nam pla fish sauce
1 1/4 tsp sugar
1 tsp tamarind paste

Small handful coriander leaves
1/2 lime


Soak gkuay dtiow noodles in water for several hours.

When ready to cook, drain, add black soy sauce, and mix.


Prepare other ingredients.

Boil atsuage to eliminate extra oil, and cut into small pieces.
Cut nira garlic chives into 3-4 cm length.
Remove roots and soft ends of bean sprouts.
Mince garlic.
Clean prawns with potato starch, rise with water, and drain.
Lightly beat egg.

Mix nam pla, sugar and tamarind paste.


Heat 1 1/2 tbsp oil in frying pan, and saute prawns.

When color changes, remove from pan.


In the same frying pan, scramble egg. Set aside with prawns.


In the same frying pan, add 1/2 tbsp oil if necessary, and fry garlic, half of peanuts, red pepper and shami dried shrimp.

Add atsuage deep-fried tofu, and stir.

Add gkuay dtiow noodles and bean sprouts, and stir.


When noodles soften, put prawns and egg back in frying pan, and stir.

Add nam pla, sugar and tamarind paste mix, and stir.

Add nira garlic chives and the remaining peanuts, and stir.

Sprinkle coriander leaves on top, and serve with a wedge of lime.

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