Phat Thai Without Noodles

Adapted from Thailand: The Cookbook by Jean-Pierre Gabriel (Phaidon, $49.95, May 2014)

Origin: Central
Preparation time: 15 minutes
Cooking time: 15–20 minutes
Serves: 2

INGREDIENTS

• 1 cup (9 fl oz./250 ml) vegetable oil, for deep-frying
• 3½ oz/100 g extra firm white or yellow tofu, cut into ½-inch/1-cm cubes
• 1 shallot, finely chopped
• 3½ oz./100 g shoulder or pork loin, thinly sliced
• 2 tablespoons pickled radish, chopped
• 10 uncooked shrimp (prawns), peeled and deveined, with tails still intact
• 2 eggs, beaten
• 2 tablespoons dried shrimp
• 4 teaspoons granulated sugar
• 1½ teaspoons lime juice
• 1 tablespoon fish sauce
• 2–3 tablespoons roasted peanuts, finely pounded, plus extra to garnish
• 3 red chiles, finely chopped
• ½ teaspoon chili flakes
• 1 cup (3½ oz./100 g) bean sprouts
• 2 Chinese chives, cut into 1½-inch/4-cm-long pieces
• Cilantro (coriander) sprigs, to garnish

To serve:
• Raw vegetables, such as Chinese chives, bean sprouts and banana blossom
• Lime wedges

INSTRUCTIONS

Heat the oil for deep-frying in a wok or deep fryer to 350 °F/180 °C or until a cube of bread browns in 30 seconds. Deep-fry the tofu for 4–5 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels.

Drain all but 3 tablespoons of the oil from the work, then put over medium heat, add the shallot, and stir-fry for 1 minute. Add the pork and stir-fry for 2–3 minutes or until cooked. Add the pickled radish and shrimp (prawns) and stir-fry for another 2–3 minutes or until shrimp are cooked.

Add the eggs and cook for 10 seconds. Add the dried shrimp and tofu and stir-fry for another 1 minute. Increase the heat a little, add the sugar, lime juice, fish sauce, roasted peanuts, chile, and the chili flakes and quickly stir-fry for 1 minute. Add the bean sprouts and chives and stir 2-3 times. Transfer to a serving dish, sprinkle with the reserved peanuts and the cilantro (coriander) sprigs, and serve with raw vegetables and lime wedges.