TasteToronto | Salad King's Phud Thai

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Salad King's Phud Thai

Easy

Salad King's Phud Thai

from Salad King

Robin Winship

Robin Winship

Salad King's Phud Thai

Method

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.

Tags:

Phud Thai

Pad Thai

Toronto Restaurants

Cooking At Home

Salad King

Easy

Salad King's Phud Thai

from Salad King

Robin Winship

Robin Winship

Salad King's Phud Thai

Yields:

Serves 4

Prep Time:

2 hours 0 mins

Cook Time:

0 hours 15 mins

5.0

Rate This Recipe

Thai

Main Dishes

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

Send list of ingredients to myself

Method

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.

Tags:

Phud Thai

Pad Thai

Toronto Restaurants

Cooking At Home

Salad King