Hands-down the MOST popular Thai dish known to mankind. It is served in almost every Thai restaurant.
non vegetarian 4 servings
1 pack Rice sticks
1 cup fresh Prawns
1/2 cup finely cut Hard tofu
1/2 cup ground Peanut
1 cup Bean sprouts
1/2 cup Green Onions
(cut about 1" in length)
1 lb of cut white chicken meat
(only half if fresh shrimp is also used)
2 teaspoon of pepper powder
1/2 cup fish sauce
1/2 cup soy sauce
1/4 cup sugar
1/4 cup cooking oil
2 tbsp. smashed Garlic
2 tbsp. smashed Onion
Soak the rice sticks in warm (room-temperature) water for about 15
minutes. Cut it into about 3" in length. Drain and leave it on the
Heat oil in a wok. Add garlic, onion, and tofu. Stir them
well for a minute or two. Add peanut. Mix well.
Add fish sauce and soy sauce, sugar. Mix. Add pepper. Mix again.
Add the chicken and shrimps. Stir fry on high heat until chicken is cooked.
In some regions, the kind of chicken available takes longer to
cook. You can account for that by adding the chicken before everything else.
Add some water (about 1/2 cup) followed by soaked noodle (rice sticks).
stir...and stir...or the noodle may get burnt. Add some water if necessary.
Taste if it tastes right. Add fish sauce, soy sauce or sugar if needed.
Otherwise, add bean sprout and the chives...stir...
Put the wok out of the heat. Fry eggs separately and add
Serve it with siding vegetable (e.g. cabage, fresh beansprout). The
batch should feed at least ten eaters (of medium hungry!). Encourage them
to add anything to their tastes (peanut, sugar, lime juice, pepper).
Note: The right taste should be a combination of saltiness, sweetness, and hotness. The whole cooking should not take more than 12 minutes.