Phad Thai Sai Khai

Phad Thai Sai Khai

Fried Noodles traditional Thai style.

300 grams narrow rice noodle,
1/2 kilogram bean sprouts,
3 chicken eggs,
50 grams pork, cut into small slivers,
50 grams chopped pickled white radish,
1 cake soybean curd, cut into small slivers,
1/2 cup ground roasted peanuts,
1 tea spoon ground dried chilies,
1 table spoon chopped shallots.

Preparation
Heat 3 table spoons of oil in a frying pan and saute garlic and shallots. When yellowed, add noodles with just enough water to soften them and fry, turning constantly with spatula to prevent sticking (anti sticking pan is adviced). Then move the noodles to the side of the pan or remove them from the pan.
Put 3 table spoons of oil into the pan. When hot, fry the pork, pickled white radish, bean curd, and dried chilies and then return the noodles, mix thoroughly, and move to the side of the pan or remove it from the pan.
Put 2 table spoons oil into the pan. When heated, break the eggs into the pan and scramble with an spatula, spreading eg in a thin layer over the pan. Then set, return the noodles and mix together. Add half the bean sprouts and the Chinese leek leaves and turn to mix together. Spoon onto plates and sprinkle with ground peanut. Serve with bean sprouts, banana flower, Chinese leek, and Indian pennywort.

Phad Thai (Thai fried noodles) requires a lot of oil; however, it is possible to use less than indicated above by adding small amounts from time to time to keep the noodles from drying instead of adding all the oil at once.