Salad King's Phud Thai

2 hours 0 mins Prep Time

15 mins Cook Time

Written By

Robin Winship

This popular Thai spot known for their "secret" Islamic Noodles is a longstanding Toronto institution for affordable and delicious Thai fare in the city. Still available for delivery and takeout, you can continue to fill your fix for papaya salad, satay and tom yum, but if the motivation strikes to dust off the old cooking skills, try the recipe below for their signature phud Thai!

If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @saladkingto!

Ingredients

Phud Thai

Phud Thai sauce (see recipe below)
1 tsp vegetable oil
1 egg
8 oz rice noodles (net weight)
4 oz Beansprouts
2 green onions, sliced
2 oz tofu, cut into small cubes
1 tbsp unsalted peanuts
Lime
Coriander

Phud Thai Sauce

40g tamarind
200 ml water
50g palm sugar
15 ml fish sauce
Salt and sugar to taste

Directions

Phud Thai Sauce

3 Steps

Step 1

Soak the tamarind in the water for 30 minutes.
Step 2

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.
Step 3

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.

Assembly

4 Steps

Step 1

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.
Step 2

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.
Step 3

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 thickened and turns a light golden colour. Remove from the heat.
Step 4

Sprinkle each plate of noodles with crushed peanuts, a squeeze of lime juice and plenty of roughly chopped coriander.