Phat Thai

A classic and well-known lunch dish. Undoubtedly, the most popular dish among non-Thai audiences.

Serves 2 


200 gr rice noodles, soaked in water for 2 hours

100 gr tofu, cut in cubes/chicken breast, cut in stripes

2 eggs

2 handfuls of bean sprouts

2 spring onions, cut to 5 cm pieces

30 gr roasted peanuts, crushed

4 tbsp oil

8-10 tbsp light soy sauce

5-6 tsp sugar

  • 1
    Heat oil in a wok and scramble the eggs. Add tofu/chicken and fry while stirring for 3 more minutes.
  • 2
    Add noodles and mix until noodles are completely softened (5-7 minutes).
  • 3
    Add soy sauce and sugar and continue to stir 3-4 minutes until all noodles are equally covered in sauce.
  • 4
    Add bean sprouts and spring onion and stir. Sauté for another 1½ minutes.
  • 5
    Serve on a plate and sprinkle with crushed peanuts.

Additional Thai recipes and Yariv Malili’s tips in our Thai magazine

For club members only