READY IN 20 MINS
SERVES 4

Overview

Considered the national dish of Thailand, this delicious frying sauce is traditionally used with rice noodles plus any combination of bean sprouts, chicken, shrimp or tofu.

What you’ll need:

  • 1/2 lb (200g) Shrimp, Beef, or Chicken
  • 3/4 cup (300g) of Mixed Vegetables (carrots, spring onion, bean sprouts)
  • 1/2 Onion
  • 1 cup (200g) dry Rice Noodles
  • Optional: 2 eggs, 1 lime, crushed peanuts, and dry crushed chili for garnish

Chef’s Suggestions

Garnish with lime wedge, sprinkle with crushed peanuts and dry crushed chili.

Suggested Cooking Instructions:

  1. Boil rice noodles for 3 minutes, drain and set aside.
  2. Heat 2 teaspoons of oil in a wok or medium saucepan.
  3. Add diced onion and cook for 1 minute.
  4. Add your choice of meat or shrimp and cook on high for 2-3 minutes until seared.
  5. Move meat to side, add eggs and scramble.
  6. Add rice noodles and carrots, stir-fry with meat and eggs for 2 minutes.
  7. Pour sauce in pan, and stir-fry until heated through.
  8. Add bean sprouts and spring onion, stir over heat and serve.

History

Brought to the ancient capital Aythaya by Vietnamese traders in the mid-1300s, this noodle-based dish quickly assimilated into the Siam community and grew in popularity. Today it is one of Thailand’s official national dishes after Prime Minister Luang Phibunsongkhram adopted it for his Thai nationalism campaign during the 1930s.

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