Saturday, December 12, 2009


As promised, here's a recipe one of my favorite Thai dishes. I also shared this recipe in F&B World Chef's Secrets and Favorite Recipes




1/4 cup vegetable cooking oil, divided

4 pieces eggs

2 tablespoons tamarind paste

1/2 cup warm water

1/4 cup fish sauce

1/4 cup brown sugar

2 tablespoons soy sauce

1/4 cup dried small shrimp, hibi in tagalog

4 cloves garlic, minced

500 grams white shrimp, peeled, tails left on

200 grams flat rice noodles, soaked in water for 20 minutes

3 cups bean sprouts

3/4 cup scallions, sliced

1 block tofu, cubed and fried

1/4 cup ground peanuts

cilantro sprigs, garnish

1 piece lime, wedged for garnish


1. Heat 2 T. of oil in a pan or wok.

2. Beat eggs in a bowl. Cook in the pan, tilting it so eggs would cook like a crepe. Allow to cool. Slice into strips and set aside.

3. Dissolve tamarind paste in warm water. Add fish sauce, brown sugar and soy sauce and mix until dissolved.

4. Heat remaining oil in a wok and saute the dried shrimps for 2 minutes. Add the garlic then the shrimps. Cook until shrimps turn pinkish.

5. Add the noodles and stir for a few seconds. Add the tamarind mixture and stir well to combine. Allow to simmer for about 2-3 minutes.

6. Stir in bean sprouts and scallions. Then add the tofu. Adjust seasoning as needed.

7. Remove from heat and transfer to a serving plate.

8. Garnish noodles with the egg strips, ground peanuts and cilantro sprigs.

9. Serve lime wedges on the side.

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