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120g dried rice stick noodles

1½ cups chicken, beef, pork or shrimp, thinly sliced

6 tbsp. rice bran oil

4 cloves garlic, minced

½ cup red onion, thinly sliced

1 cup carrots, cut into thin strips

Spring onions, cut diagonal in ½ inch segments

½ cup toasted peanuts, chopped

1-2 lime wedges

1 egg

⅓ cup fish sauce

½ cup palm sugar

½ cup tamarind juice concentrate



  • Heat a small pan on medium-low heat. Add fish sauce, palm sugar, tamarind concentrate and garlic into pan. Cook and stir sauce until the palm sugar has completely dissolved.  Taste the sauce and season accordingly to your preference. Add more chilli powder for the extra kick!
  • Remove from heat and allow to cool for 10 minutes before storing it in a jar or plastic container.
  • Boil the rice noodles for 4 - 5 minutes. Drain immediately and rinse with cold water for a few seconds. The noodles should be slightly firmer than al dente.
  • Cut the clump of noodles into half using a kitchen scissors.
  • Heat 3 tbsp. of oil in a wok or frying pan on high heat. Stir-fry the meat for 3-4 minutes and put them into a small bowl. Heat the remaining oil and add garlic and red onions to the hot pan. Stir-fry for 1 minute, stirring the garlic mixture so it will not burn.
  • Add noodles and stir fry for 1 minute. Add 3 - 4 tablespoons of the Phat Thai sauce. Continue to stir-fry the noodles until they are until well coated with sauce.
  • Add the cooked meat back into the pan and fry for 2-3 minutes. Move the noodle and meat mixture to one side of the pan and crack an egg on the other side. Scramble the egg with a wooden spoon and cook for 30 seconds.
  • Add in carrots, green onions, and beansprouts. Stir fry all the ingredients and cook for one more minute. If the noodle is too firm, fry for an additional minute.
  • Taste the noodles and add in more Phat Thai sauce is necessary.
  • Remove from heat and serve. Garnish with remaining raw carrot match sticks, sprouts, cilantro, toasted peanuts, and a wedge of lime. Enjoy!

Source: Prime Magazine Jun - Jul 2017 Issue. Reproduced with permission.

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