"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Phud Thai Recipe

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This recipe for Phud Thai, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bud Little
Added: Monday, April 27, 2009


2 pkg. Rice Noodles (wide)
1 lb. meat or seafood choice. (I like chicken breast)
1 lb. bean sprouts
1 egg scrambled
1 bunch green onion
Fresh Thai basil
1/4 c. sweet chili sauce
1/2 c. soy sauce
1/2 c. chicken broth (I usually add chicken base to water)
1/2 c. chopped peanuts

Add rice noodles to warm water approx. 5 minutes- then drain. (don't boil) - (set aside)
Chop green onions (set aside)
Cut Thai basil into pieces (set aside)
Saute beaten egg - cut into piece (set aside)

Mix chili sauce, soy sauce, & chicken broth (taste for hotness) - (set aside)

Cut chicken into bite sized pieces (I usually pound with meat hammer inside a plastic bag before cutting - plastic bag saves on mess)

Saute chicken with 1 T. canola oil in large pan (drain grease)

Add drained noodles, bean sprouts, & green onion with chicken and saute.

Add chili sauce, soy sauce and broth mixture and cook for approximately 3-5 minutes. Put in Thail basil at this time.

Serve on large platter. Top with scrambled egg and chopped peanuts.

Good with steamed rice.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
You can usually find rice noodles and chili sauce in most oriental stores.

If you can use fresh basil - it really tastes better than dry basil.




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