Phat Thai

Phat Thai

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(20 ratings)

By

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Cooking time

Prep: 30 mins Cook: 12 mins Plus soaking

Skill level

Easy

Servings

Serves 4

Try an authentic version of this classic Thai snack food. You can swap the prawns for thin strips of chicken if you like

Nutrition and extra info

Nutrition info

Nutrition

kcalories
750
protein
31g
carbs
94g
fat
30g
saturates
5g
fibre
5g
sugar
9g
salt
2.73g

Ingredients

  • 400g thick, dried, flat rice noodles (banh pho), we used Thai Taste rice noodles from Waitrose
  • 4 large garlic cloves, finely chopped
  • 1 small bunch coriander, stems or roots finely chopped, leaves reserved
  • 50ml vegetable oil
  • 200g raw prawns, peeled
  • 85g pickled turnips, chopped (optional)
  • 1 tbsp sugar
  • 3 eggs, beaten
  • 2 tbsp oyster sauce
  • 2 tbsp fish sauce
  • 300g beansprouts
  • juice 1 lime
  • 1 bunch spring onions, sliced on the diagonal
  • 100g roasted peanuts, crushed
  • 3 red chillies, deseeded and finely chopped

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Method

  1. Soak the noodles in cold water for up to 2 hrs, then drain and set aside. Using a pestle and mortar, pound the garlic with the chopped coriander stems or roots.
  2. Heat the oil in a wok over a high heat. When shimmering, add the garlic and coriander mix. Stir for a few moments, then add the prawns and pickled turnip, if using. Cook for 30 secs, then add the sugar. Add the noodles and stir for 1 min, making sure everything is well mixed. Add the eggs and cook for 2 mins more.
  3. Pour in the oyster and fish sauce, then add the beansprouts, lime juice, most of the spring onions, most of the roasted peanuts and most of the chilli. Toss and cook for around 2 mins, then serve scattered with coriander and the rest of the chilli, peanuts and spring onions.

Recipe from Good Food magazine, March 2010

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Comments

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suzlovescake's picture
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This was delicious and will make again. Will add some extra chilli next time though as it needed some extra heat for us.

nic3713's picture
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Made this last night without pickled turnip. Absolutely gorgeous and very authentic, having done a thai cookery course in Thailand I should know !! Goes lovely with John Torodes Thai green chicken curry which I make at least once a week. Great recipes with easy to find ingredients. Just one tip - add extra crushed peanuts if you like that extra crunch.

0182mum's picture

as Susan Angel had commented preferring stronger flavours, I doubled the garlic and left in the seeds of the chilli. I usually use a large chinese supermarket for all my ingredients, they did not have pickled turnip. as it was optional i wasnt too worried and bought everythhing else, including coriander with good roots. As I left I saw a very small chinese shop across the road and thought I would try it. The lady was very helpful and I was told its not like our pickled products products and she produced a small packet that said pickled vegetable. Anyway it all turned out really nice, lovely flavours, and will definately be having again trying it also with chicken.

beckymillar's picture
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I've tried so many recipes to get the authentic taste and this one is by far the best. Would happily eat this every night of the week!

susanangel's picture
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It was nice enough, but would prefer a recipe with slightly stronger flavours... may try it again but with chicken and see how that turns out.

lloewenthal's picture
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very good (tasted pretty similar to the local takeaway!).

jpsboro's picture
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Once the prep is done (which doesnt take too long), simple and lovely fresh meal. Love it !

hancubb's picture
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My partner's verdict - "a delight to eat"!

rubyroo33's picture

Brilliant dish. We used chicken instead of prawns and it was really tasty

elibet's picture

You. Can buy pickled turnip from the Thai section of wing yip and other similar Chinese supermarkets - they are like slightly candied shreds of dried turnip

emsmith's picture
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The best fast food ever! This is a regular Sunday night staple for myself and my husband. I've tried dozens of recipes but this one of John's is close to perfection - although I do tend to prefer my prawns with the tails left on. And I still have yet to manage to track down those blasted pickled turnips.

katysimpson's picture
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Absolutely lushious!

katiehook's picture
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This was FANTASTIC! Really gorgeous, me and my hubby loved it. Only change was no pickled turnips. Will certainly be making again. Light yet filling, sweet, sour, spicy, everything a good Thai dish should be.

lizmarshallsay's picture
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Very authentic!

lulujersey's picture
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Really really good. Omitted the pickled turnip (where on earth would you buy that ?) and added a chopped chicken breast after adding the coriander and garlic paste along with the prawns. Will definately make again altough the portions are massive so will cut down on the noodles !!!

my_dunh's picture
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Really yummy with lovely subtle flavours. Made this as a side for a dinner party... every last scrap was devoured!

chnjose's picture

Wonderful recipe and well worth your time in the kitchen. Even my kids loved it!

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