Thai street food menu

Sunday, January 15, 2017

Thai Fried Noodles with egg (Phad-Thai-Sai-Kai)

How to make Thai fried Noodles with eggs menu. Phad Thai menu

Thai fried Noodles with eggs menu at home

Thai fried Noodles with eggs menu with picures. How to cooking easy Thai fried Noodles with eggs menu.You can make easy Phad Thai menu at home. Phad Thai menu in Bangkok as a Famous Thai dishes noodles menu.Thai dishes menu. Thai street food menu. Phad Thai recipes.pad thai menu.

Ingredient of Thai fried Noodles with eggs menu

  • 300 grams narrow rice noodles
  • 1/2 kg. bean sprouts
  • 4 eggs
  • 40 grams pork, cut into small slivers
  • 40 grams chopped pickled white radish
  • 1 cake soybean curd, cut into small slivers
  • 1/2 cup ground roasted peanuts
  • 1 tsp. ground dried chilies
  • t tbsp. chopped shallots
  • 1 tbsp. chopped garlic
  • 1/2 cup cooking oil
  • 3 tbsp sugar
  • 3 tbsp fish sauce
  • 3 tbsp. tamarind juice or vinegar
  • 40 grams Chinese leek leaves
  • 1 lemon
  • 1 banana flower
  • Indian penny wort leaves

Preparation of Thai fried Noodles with eggs menu

  1. Heat 3 tbsp. oil in a frying pan and saute garlic and shallots. When yellowed, add noodles with just enough water to soften them and fry, turning constantly with spatula to prevent sticking. Then move noodles to side of pan or remove from pan
  2. Put 3. tbsp. Oil into pan. When hot, fry the pork, pickled white radish, bean curd, and dried chilies and then return the noodles, mix thoroughly, and move to side or remove.
  3. Put 2 tbsp. oil into the pan. When heated, break eggs into pan and scramble with spatula, spreading egg in a thin layer over the pan. When set, return the noodles and mix together. Add half the bean sprouts and the Chinese leek leaves and turn to mix together. Spoon onto plates and sprinkle with ground peanut. Serve with bean sprouts, banana flower, Chinese leek, and Indian pennywort.
  4. Fried noodles require a lot of oil, however, it is possible to use less than indicated above by adding small amounts from time to  keep the noodles from drying instead of adding all the oil at once.