Entree: Thailand – Central Thailand – ผัดไทย ➤ Phat Thai (Thai-style stir-fried rice noodles)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 35 min

Cook 10 min

Additional 20 min

Total 45 min

Ingredients

- 8 oz (225 g) flat rice noodles, dry
- 14 oz (400 g) firm tofu, drained and cut into 1/2-inch (1.3 cm) cubes
- 2 large eggs, approx. 3.5 oz (100 g) total
- 3 tbsp (45 ml) tamarind paste
- 3 tbsp (45 ml) fish sauce
- 1 tbsp (15 ml) soy sauce
- 2 tbsp (30 ml) palm sugar or brown sugar
- 3 tbsp (45 ml) vegetable oil
- 3 cloves garlic, minced
- 2 shallots, thinly sliced
- 2 cups (150 g) bean sprouts
- 4 tbsp (60 g) roasted peanuts, coarsely chopped
- 1/2 cup (30 g) Chinese chives or scallions, cut into 2-inch (5 cm) pieces
- 1 lime, cut into wedges
- 1/2 tsp (2.5 g) crushed red chili or to taste
- Salt as needed

Instructions

1. Soak rice noodles in warm water until pliable (about 20–30 minutes), drain and set aside. Whisk tamarind paste, fish sauce, soy sauce, and palm sugar together into a smooth sauce.
2. Heat 2 tbsp oil in a wok or large skillet over medium-high heat. Fry tofu cubes until golden on all sides, remove and set aside.
3. Add remaining oil, sauté garlic and shallots until fragrant. Push aromatics to the side, crack in eggs and scramble briefly.
4. Add drained noodles and the sauce; toss vigorously so noodles absorb sauce and heat through, adding a splash of water if sticky.
5. Return fried tofu, add bean sprouts and chives; toss 1–2 minutes until sprouts are slightly softened but still crisp.
6. Plate, sprinkle with chopped peanuts and crushed red chili, and serve with lime wedges to squeeze over.