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20 December 2012,21:49 by
D.Sumithra

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PHAD THAI WITH MUNG BEAN NOODLES

Serves :
4

Preparation Time :
50 minutes

Cooking Time :
40 minutes

Preparation Method :

  • To prepare seasoned shiitake mushrooms: fry the mushrooms in oil over medium heat until fragrant.
  • Add ginger and spring onions, toss to combine. Add liquid reserved from soaking shiitake mushrooms.
  • Season with light soy sauce and sugar. Reduce to low heat, simmer until the mushrooms absorb the sauce, remove and put aside.
  • Preheat a pan over medium heat. When it is hot, add in 3 tablespoons of oil. Add chopped shallot and fry until fragrant.
  • Add preserved Chinese radish, chili powder, tofu and seasoned mushrooms.
  • Cook until done, add mung bean noodles and water. Toss and cook until mung bean noodles done.
  • Season to taste with light soy sauce, sugar and tamarind juice, toss to mix well.
  • With a spatula, remove the noodles to the side of the pan and add the remaining oil.
  • Break in an egg, stir and cook until it is almost set. Fold the noodles over then add Chinese chives and bean sprouts.
  • Stir-fry and toss to combine, turn off the heat.
  • Dip out into a serving dish, sprinkle roasted peanut over the top and garnish with omelette.
  • Best when served with fresh vegetables.

INGREDIENTS

  • 5 tablespoons Cooking oil
  • 2 tablespoons shallot, chopped
  • 2 tablespoons salted preserved Chinese radish, chopped
  • 2 teaspoons chili powder
  • 100 grams hard white tofu, cut into small pieces
  • 5 seasoned shiitake mushrooms, cut into strips
  • 2 pack dried mung bean noodles, soaked and cut into 4" sections
  • 300 ml water
  • 2 tablespoons light soy sauce
  • 5 teaspoons unbleached sugar
  • 100 ml tamarind juice
  • 2 eggs
  • 300 grams bean sprouts
  • 5 Chinese chives, cut into 1½ "sections
  • 4 tablespoons ground roasted peanut
  • omelette for garnish
  • Fresh vegetables: shredded green mango, Chinese chives, lime wedges, banana blossom, bean sprouts etc.

Seasoned shiitake mushrooms

  • 5 dried shiitake mushrooms, soaked until tender, trimmed away hard stalks and cut into strips 
  • 4 tablespoons vegetable oil
  • 2 slice mature ginger, bruised
  • 4 spring onions, cut into 1 ½ "sections 
  • 300 grams liquid reserved from soaking shiitake mushrooms
  • 3 tablespoons light soy sauce
  • 2 teaspoons unbleached sugar

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