I am very fond of Phad Thai but I rarely cook them at home, the reason behind is the noodle, which can be over-soaked, and I could never get the right texture. Recently, I had lunch with one of my Thai friends and she recommended me to eat the Phad Thai without noodles, and I love it. Of course, who could resist the Phad Thai with the variety of meat and seafood minus noodle? I thought of trying that at home and bought needed ingredients like eggs, firm tofu, shrimp, chicken, bean sprout, and spring onion. Luckily, basic ingredients such as tamarind puree, sugar, fish sauce, garlic, shallots, crushed peanuts, oil and ground-dried chili pepper are in the pantry. Since I believe most of us know how to cook Phad Thai, I won’t be writing down how to cook them in detail. However, as I can’t eat anything raw or even the medium rare, I stir-fried the tofu, chicken, and shrimp in advance. I added crushed peanuts to the wok while frying the bean sprout, spring onion and eggs. That was it my Phad Thai without noodle, which I find very appetizing. You can eat them with fresh bean sprout, spring onion, sprinkle them with lime, and garnish with coriander too.
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