My own version of Phat Thai Noodles


One packet thin flat noodles

20 fresh medium size prawns (de shelled and deveined)

Few stalks of scallions

1 bowl of beansprouts

 2 beaten eggs

2 tablespoons minced garlic

2 tablespoons Fish Sauce

2 tablespoons Superior Dark Soy Sauce

2 pieces Chinese Heritage Yellow Tau Kwa


Cooked the prawns and yellow tau kwa separately with some minced garlic and set aside.

In a wok, add some cooking oil and the thin flat noodles and stir for a short while.

Place the two beaten eggs in the centre of the wok and scrambled in the eggs.

When the beaten egg is almost cooked, add the bean sprouts and cut scallions and fish sauce and mix all the ingredients thoroughly.

For a richer colouring, add the superior dark black sauce and cook for another minute before adding the cooked prawns and yellow tau kwa.

Mix all the ingredients until they are well incorporated.

Turn off the heat and dish the Phat Thai noodles into serving plates.

You can serve this dish with the Thai Sweet Chilli Sauce.


For more noodles dishes, check out here.


About flofoodventure

My passion for cooking and discovering food have prompted me to create this blog. Blessed with the gift of cooking and loving each dish I have prepared and simultaneously sharing these recipes with you. Cooking is not a job but a passion. Thank you for visiting my blog.
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1 Response to My own version of Phat Thai Noodles

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