Phuket Char

Background and History

Phuket Char, a celebrated dish hailing from the island of Phuket in Thailand, is a symphony of flavors that encapsulates the rich cultural tapestry of the region. Traditionally, this dish is a culinary ode to the Sino-Thai community that thrives in Phuket, often characterized by its fusion of Chinese and Thai cooking styles. The name "Char" comes from the Chinese word "chow," meaning stir-fried, signifying the cooking technique predominantly used in this dish.

Ingredients

• Rice Noodles - 200g
• Chicken Breast - 150g, sliced
• Shrimp - 100g, peeled and deveined
• Firm Tofu - 100g, cubed
• Garlic - 3 cloves, minced
• Shallots - 2, thinly sliced
• Red Chilis - 2, chopped
• Soy Sauce - 3 tbsp
• Fish Sauce - 2 tbsp
• Palm Sugar - 1 tbsp
• Lime - 1, juiced
• Bean Sprouts - 100g
• Scallions - 2, chopped
• Crushed Peanuts - 50g
• Fresh Cilantro - a handful
• Vegetable Oil - 3 tbsp
• Salt - to taste
• Black Pepper - to taste

Preparation

Step 1: Preparing the Ingredients

Begin by soaking the rice noodles in warm water for about 20 minutes or until they are softened. Drain and set aside. While the noodles are soaking, slice the chicken breast into thin strips and season with salt and black pepper. Prepare the shrimp by peeling and deveining them.

Step 2: Marinating the Chicken and Shrimp

In a bowl, combine the sliced chicken and shrimp with 1 tbsp of soy sauce and 1 tbsp of lime juice. Let it marinate for at least 15 minutes to infuse the flavors.

Cooking Process

Step 3: Cooking the Noodles

In a large wok, heat 1 tbsp of vegetable oil over medium-high heat. Add the soaked rice noodles and stir-fry for 2-3 minutes. Pour in 2 tbsp of soy sauce, 1 tbsp of fish sauce, and the palm sugar. Toss everything together until the noodles are evenly coated and caramelized. Remove the noodles from the wok and set aside.

Step 4: Stir-Frying the Protein and Vegetables

In the same wok, add another tbsp of vegetable oil. Add the marinated chicken and shrimp and stir-fry until the chicken is golden and the shrimp turn pink. Remove and set aside. Add the remaining tbsp of vegetable oil to the wok, and fry the garlic, shallots, and red chilis until fragrant. Stir in the tofu and cook until golden.

Step 5: Combining All Ingredients

Return the cooked chicken, shrimp, and noodles to the wok along with the sautéed tofu and vegetables. Add the bean sprouts and quickly stir-fry for 2-3 minutes until everything is heated through and well combined.

Serving the Phuket Char

Transfer the Phuket Char onto a large serving platter. Garnish generously with crushed peanuts, chopped scallions, and fresh cilantro. Serve with wedges of lime on the side for an extra burst of freshness.

Enjoying the Meal

The best way to enjoy Phuket Char is hot off the stove, savoring the complex interplay of textures and flavors. Pair it with a cold drink, and perhaps even experiment with a homemade cooking timer to perfect each step's timing for consistency. Each bite should deliver a harmonious blend of savory, sweet, sour, and spicy notes, leaving you with a taste experience quintessential to the streets of Phuket.