Sen Chan Phat Thai Recipe
Sen Chan Phat Thai
This is a really easy, extremely delicious and really impressive dish that’s great for sharing round a big table of friends. As with lots of Thai cooking making sure you have everything prepped and ready to go is essential so take time and care over this.
- 250g A grade Banh pho (sen lek) noodles
- 4 cloves garlic
- 5 tbs veg oil
- 4 large raw prawns, shelled and de-venied but tails left on.
- 3 shallotts
- 1 tsp chilli flakes
- 100g hard white bean curd cut into a very small dice
- 2 eggs
- 2 tbs nam pla
- 2 tsp sugar
- 4 tbs tamarind water
- 2 tbs diced shrimp – washed well then ground
- 2 cups beansprouts
- 130g cup garlic chives or chinese leeks in 2.5 cm pieces
- 130g cup roasted peanuts roughly ground
- Garnish: 20 leaves of penny wort
- 130g cup bean sprouts
- 130g cup roasted peanuts, roughly ground
- 4 limes cut into wedges
- MEASURE EVERYTHING OUT FIRST!
- Soak noodles in cold water for 30 mins, drain and cut to manageable lengths.
- Smash and chop 1 clove of garlic.
- Heat 1 tbs of veg oil on medium heat, add garlic and fry until lightly browned (basically yellow)
- Add the fresh prawns and stir fry until cooked, remove and set aside.
- Mash rest of the garlic, shallots and chilli into a fine paste.
- Add 2 tbs oil to the wok, put in half the paste and fry until it smells fragrant.
- Add half noodles and a splash of water and stir fry, turning constantly to stop them sticking.
- Push noodles to one side of the wok, ad a little more oil if necessary, add half the beancurd and fry for 1 min
- Push to the side and crack an egg into the pan, muddle the yolk and when starts to set, scramble through
- Toss and turn everything together
- Turn heat down and add half the fish sauce, sugar and tamarind water and sugar and toss until sugar dissolved.
- Add half the shrimps, 1 cup beansprouts and half the chinese leeks.
- Taste and adjust seasoning to taste. Add the nuts.
- Set to side
- Dress on platter with large prawns, pennywort, bean sprouts, piles of nuts and wedges of lime.
- Serve with a bowl of nam pla with chilli in and bowls of white sugar and chilli flakes.