Phat-Thai
Phat-Thai is a vibrant Thai stir-fried noodle dish packed with bold flavors from garlic, shrimp, chicken, tofu, and a spicy sauce. Topped with crushed peanuts and served with lime or lemon wedges, it appeals to those craving a savory, slightly spicy, and nutty meal with a satisfying texture.
Ingredients
- 1/4 cup vegetable oil ⓘ
- 1 to 2 cloves garlic, minced
- 1/2 pound peeled medium shrimp ⓘ
- 1 chicken breast, sliced ⓘ
- 2 eggs, slightly beaten ⓘ
- 1/2 block firm tofu, cubed ⓘ
- 1 package Chantaboon rice stick (approximately 13 oz.)
- 1 pound bean sprouts
- 5 teaspoons paprika ⓘ
- 2 tablespoons vinegar ⓘ
- 3 tablespoons cayenne pepper sauce ⓘ
- 1/4 cup crushed unsalted roasted peanuts ⓘ
- Lemon wedges (optional) ⓘ
Instructions
- Soak the rice stick in warm water until tender but not soft.
- In a large wok, sauté garlic in hot vegetable oil.
- Add shrimp and cook until just pink, then remove and set aside.
- Add sliced chicken to the wok and cook until browned, then remove.
- Scramble the eggs in the wok until firm, then chop with a spatula and remove.
- Stir-fry the cubed tofu until heated through, then remove.
- Add noodles to the wok with vinegar, paprika, and cayenne pepper sauce; cook for 3 minutes, stirring constantly.
- Return cooked shrimp, chicken, eggs, and tofu to the wok and stir to combine.
- Add bean sprouts and cook for an additional 3 to 4 minutes.
- Serve hot, topped with crushed peanuts and lemon or lime wedges if desired.
Tips & Substitutions
For a spicier kick, consider adding sliced fresh chili peppers or increasing the cayenne pepper sauce. If shrimp is unavailable, chicken or tofu can be used as a substitute. To save time, you can use pre-cooked shrimp. Ensure the rice noodles are soaked properly to achieve the right texture; they should be tender but not mushy.
Serving Suggestions
Serve Phat-Thai with lime wedges on the side for an extra burst of flavor. It pairs wonderfully with a fresh cucumber salad or spring rolls for a complete meal. For a more substantial dinner, consider serving it alongside Chicken Mornay for a delightful fusion of flavors.
Storage & Reheating
Store leftover Phat-Thai in an airtight container in the refrigerator for up to 3 days. To reheat, use a skillet over medium heat, adding a splash of water to prevent sticking. Stir until warmed through. Avoid reheating in the microwave, as it may make the noodles gummy.
Nutrition & Diet Analysis (per serving)
Each serving of Phat-Thai contains roughly 395 calories, with 10g protein, 47g carbohydrates, and 19g fat. It is an excellent source of vitamin A (59% of the Daily Value), iron (24% of the Daily Value), and protein (20% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 575mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make Phat-Thai vegetarian?
Yes, you can easily make Phat-Thai vegetarian by omitting the shrimp and chicken, and increasing the amount of tofu or adding more vegetables like bell peppers and carrots. Ensure the sauce is made with vegetarian-friendly ingredients.
What type of rice noodles should I use?
Chantaboon rice sticks are ideal for this recipe, but you can substitute with other flat rice noodles if needed. Just ensure they are soaked properly to achieve the desired texture.
Can I add other proteins to this dish?
Absolutely! You can substitute or add proteins such as beef, pork, or even a combination of proteins to suit your taste. Just be mindful of cooking times to ensure everything is cooked perfectly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).