3 1/2 Ounce(s) rice noodles
1 Clove(s) crushed (with skin on) garlic
1/4 Cup(s) chopped chix,beef,pork a/o firm tofu
2 Tablespoon(s) oil, soy
1/2 Cup(s) bean sprouts
2 cut into 1-inch pieces onion, green
2 Tablespoon(s) roasted, chopped cashew or peanuts
1 beaten egg
1/4 Cup(s) (chix broth or) water
1 Tablespoon(s) fish sauce
1 Tablespoon(s) oyster sauce
1 Tablespoon(s) sugar, brown
1 Tablespoon(s) tamarind juice
1 Teaspoon(s) soy sauce
Phad Thai is the closest thing to a national dish, and you can find it in tiny street stalls or the nicest restaurants.
You can combine any number of vegetables in Phad Thai, and traditionally, once it is served, diners season it to taste with chili powder, chili in vinegar, sugar, and fish sauce.
1. Place oil in a wok and heat over medium until hot.
2. Add tofu and garlic. Keep stirring till tofu turns golden brown.
3. Add noodles, followed by a little water.
4. Keep stirring until noodles are soft, about 1 minute. (Stop when soft, or they turn mushy and sticky.)
5. Turn heat to low, add the fish sauce, oyster sauce, soy sauce, sugar, and tamarind juice.
6. Turn up the heat to medium and toss the noodles with the bean sprouts and chives, cook for another minute or two.
7. Slide noodles up the side of the wok.
8. Pour beaten egg over the noodles and toss till it is cooked. (Alternative: Remove noodles, cook egg with a bit of oil into thin omelet, then serve the noodles over top of the omelet, then turn it over.)
9. Serve with roasted peanuts.
NOTES: When cooking fried noodles, always add sauce to noodles before veggies, so noodles can absorb the sauce. Wait, a conflicting note in my book: Dump in veggies first, then noodles on top, so veggies cook underneath for a few moments before stirring.