Our version of the famous Phad Thai; Pum took her inspiration for this dish in the way it is prepared in the province of Sukhotai, the first capital of Thailand: Thai green beans replace the bean sprouts used in the more common versions of the recipe. Pum’s personal touch, rather than mixing the dried shrimps with the noodles and incorporating an egg into the preparation, Pum prefers to top the noodles with a King Prawn omelette. Finally the ground peanut are placed next to the noodles, our friends allergic to nuts can still fully enjoy the dish.
You can adjust the seasoning of this dish using the ‘Kreuang Prung’ – which literally means the ‘spicing machine’ – this is a set of condiments to enhance the four basic flavours of Thai cuisine: salty (fish sauce), sweet (sugar), sour (rice vinegar), and spicy (chilli flakes).
Ingredients: Lady P Small Thai Rice Noodles, Egg, King Prawn, Cabbage, Carrots, Thai Green Beans, Lady P Light Soy Sauce, Lemon Juice, Sugar, Garlic, Ground Peanuts, Lime.
Allergy Advice: contains gluten, egg, seafood, peanuts and soya