Recipe for Phat-Thai - 2


7 oz narrow rice noodles; soaked
3 tablespoon cooking oil
1 tablespoon garlic; chopped
1 egg
4 tablespoon firm yellow bean curd; diced
3 oz prawns; shelled & deveined
1/2 tablespoon pickled chinese radish
3 tablespoon sugar
2 tablespoon fish sauce
4 tablespoon vinegar
1/2 tablespoon paprika
2 tablespoon roasted peanuts; chopped
6 oz bean sprouts
1/3 cup spring onions; cut in 1 len
1/4 teaspoon ground chili
1 fresh lime; sliced


In a large frying pan, heat oil over medium-high heat, sauté the garlic and pickled radish for 1 minute; then, add the egg and keep stirring, Add the prawns, beancurd and the noodles; then, season with sugar, fish sauce, vinegar, paprika and 1 tbsp. peanuts. Toss and cook for 10 minutes, until the noodles turn soft. Then, add the spring onions, ground chili and half of the bean sprouts, and remove from heat. Garnish with 1 tbsp. of chopped roasted peanuts.

Serve with the remaining bean sprouts with the lime on the side.

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