Phud Thai Sauce
Ingredients
- 40g tamarind
- 200 ml water
- 50g palm sugar
- 15 ml fish sauce
- Salt and sugar to taste
Method
Soak the tamarind in the water for 30 minutes. Next, knead the tamarind until it breaks up and combines thoroughly with the water. Strain this mixture into a small bowl and discard the tamarind solids. Then stir together the tamarind water, palm sugar and fish sauce in a small saucepan over low heat until the sugar dissolves. Add salt and sugar to taste if desired.
Phud Thai Stir-Fried Noodles
Ingredients
- Phud Thai sauce (per above)
- 1 tsp vegetable oil
- 1 egg
- 8 oz rice noodles (wet weight)
- 4 oz Beansprouts
- 2 green onion, sliced
- 2 oz tofu, cut into small cubes
- 1 tbsp unsalted peanuts
- Lime
- Coriander
Method
If you're using dry rice noodles (instead of fresh ones), soak the noodles in cold water for two hours, or in warm water for one hour. Heat a wok over high heat—you'll know it's ready when a drop of water sizzles and dances across the bottom. Add vegetable oil to evenly coat the wok, then scramble the egg in the pan. If you wish to include meat, add it now and stir fry until it's cooked through. Then add the noodles and stir-fry until they soften, approximately one minute. Finally, add the phud Thai sauce, beansprouts, green onion, and tofu. Stir-fry until the sauce has thickens and turns a light golden colour. Remove from the heat. Sprinkle each plate of noodles with crushed peanuts, a squeeze of lime juice and plenty of roughly chopped coriander.
