| Phad Thai |
| the website dedicated to my favorite vegetarian Thai dish |
| Phad Thai:up close and personal |
| Phad Thai In the News |
| University of Washington May 19,2000 |
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| ------Rice Noodles(1) |
| Ground Peanuts(2) | | |
| | | Bean Sprouts(3) |
| 1: Rice Noodles with Spicy Peanut Sauce Thin rice noodles are the base of phad thai. They are usually topped with a spicy peanut sauce. How spicy the sauce is depends on the restaurant, or on what recipe you use. 2: Ground Peanuts Most Phad Thai contains ground peanuts, either sprinkled on top of the noodles, or on the side. 3: Bean Sprouts and Garnish Bean sprouts come in and/or to the side of phad thai. |
| Recipe |
| Ingredients: Noodles- |
| 1 pack rice noodles 1/3 cup peanut oil 5 green onions, cut into 1 inch pieces 2 cups bean sprouts 1/2 tablespoon red pepper 1 package firm tofu, cut into cubes 1/3 cup apple cider vinegar 2 cups chopped unsalted peanuts |
| Sauce- |
| 1/2 cup Thai sweet chili sauce 1/2 cup peanut butter 1 tablespoon brown sugar |
| 1. Cook noodles as directed, then set aside 2.Stir fry tufe cubes in peanut oil for 2 minutes. 3.Combine all sauce ingredients in saucepan, stir until uniform and add tofu. Add onions, bean sprouts and apple cider vinegar to noodles, combine with sauce. 4. To serve, transfer to serving platter and sprinkle with peanuts. |
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| Restaurants: |
| {Chao Praya Lynnwood} 19720 44th Avenue west, Suite A Lynnwood, WA 98036 425-744-1122 |
| Seattle Area |
| Houston Area |
| {Thai Spice Buffet} 12426 FM 1960 West 281-890-7766 www.thaispice.com |
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| {Thai Gourmet Restaurant} 6324 Richmond Avenue Houston, TX 77057 713-780-7955 |
| Seattle Times November 15, 2002 |