One packet thin flat noodles
Few stalks of scallions
1 bowl of beansprouts
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.
Place the two beaten eggs in the centre of the wok and scrambled in the eggs.
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.