From Our Koh Chang Thai Cooking School Experience - part 1

Phad Thai – for 2 people

Sauce

1/3 cup coconut sugar or brown sugar

3 tablespoons fish sauce

3 tablespoons tamarind sauce (o 2 ½ white vinegar)

2 tablespoons chili sauce

Ingredients

5-6 tablespoons vegetable oil

5-6 tablespoons chopped shallot

4 tablespoons hard tofu

2 teaspoons dried shrimp

4 teaspoons chopped pickled white radish

8 fresh shrimp or 2 fresh chicken breasts chopped

2 eggs beaten well

Rice noodles or vermicelli

8-10 tablespoons Phad Thai sauce

½ cup Chinese chives

1 cup bean sprouts

Steps (tip- keep everything moving once in the pan over a medium to high temperature)

1. Heat oil in a wok until hot, add chopped shallot. Fry until fragrant
2. Add tofu, dried shrimp and white radish
3. Add meat, cook until done and set aside on pan
4. Add eggs (to empty side of pan) move all cooked ingredients on top of the egg, wait until egg gets firm and flip over
5. Add noodles
6. Add Phad Thai sauce and mix everything well
7. Add chili powder to own taste
8. Add bean sprouts and chives. Mix everything well
9. Serve with a lime wedge (if shrimp), crushed peanuts, fresh chives and trimmed bean sprouts