John Myers
Thai Phat Thai
The perfect thai phat thai recipe with a picture and simple step-by-step instructions.
- 400 g Tofu
- 150 ml Soy sauce
- 1 Pc. Clove of garlic
- 1 bunch Spring onions
- 1 tsp Chilli flakes, amount vary depending on the spiciness
- 2 cm Fresh ginger
- 3 Pc. Eggs
- 400 g Wide rice noodles from the Asian shelf
- 1 Pc. Lime
- Salt pepper
- 3 tbsp Peanut oil
- Cut the tofu into strips or rectangles. Mix the soy sauce and 6 tbsp water. Peel and squeeze the garlic. Pour liquid over the tofu and marinate for about 30 minutes. Every now and then turn or stir so that the tofu is marinated on all sides.
- Cut the spring onions into thin rings. Ginger peel and finely chop. Whisk the eggs with 2 – 3 tablespoons of the marinade.
- Prepare the rice noodles according to the instructions on the packet and then rinse in cold water and drain well.
- Heat the oil in a wok and fry the tofu removed from the marinade for a few minutes. Then remove the tofu and set aside. Briefly sauté the spring onions, chilli and ginger in the wok. Pour in the beaten eggs and let set while stirring.
- Now add the tofu and noodles, mix everything together well. Season to taste with the rest of the marinade and approx. 2 tablespoons of squeezed lime juice. If necessary, season with salt and pepper.
- In addition, you can z. B. Scatter fresh chopped coriander and chopped peanuts on top.
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