Name: Vegetable phat Thai
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 6
Cuisine: Asian
Ingredients: 200g pack thick rice noodles (see KNOW-HOW); bunch coriander; 2 garlic cloves; 3cm piece fresh root ginger peeled; 1 tbsp vegetable oil; 1 yellow pepper thinly sliced; 140g sugar snap peas; 1 egg beaten; 1 red chilli deseeded and finey chopped; 1 tbsp caster sugar; 3 tbsp fish sauce; 2 tbsp oyster sauce; 100g beansprouts; juice 1 lime; 50g roasted peanuts roughly chopped; bunch spring onions thinly sliced

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Vegetable phat Thai

Vegetable phat Thai

John Torode

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Serves 6

Easy

Prep: 25 mins

Cook: 10 mins

A star rating of 4 out of 5.1 ratingRate

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This classic noodle dish makes a great after-work supper

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Ingredients

Nutrition

Units:

MetricUS

200g pack thick rice noodles

(see KNOW-HOW)
bunch coriander
2 garlic cloves
3cm piece fresh root ginger

peeled
1 tbsp vegetable oil
1 yellow pepper

thinly sliced
140g sugar snap peas
1 egg

beaten
1 red chilli

deseeded and finey chopped
1 tbsp caster sugar
3 tbsp fish sauce
2 tbsp oyster sauce
100g beansprouts
juice 1 lime
50g roasted peanuts

roughly chopped
bunch spring onions

thinly sliced

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Nutrition: per serving

kcal239
fat8g

low
saturates1g
carbs36g
sugars7g
fibre2g
protein8g
salt2.06g

Method

step 1

If using dried noodles, soak according to pack instructions. Cut the stalks off the coriander and finely chop them (set the leaves aside for later). Tip the chopped stalks into a mortar along with the garlic and ginger, then pound to form an aromatic paste.
step 2

Heat a wok and, when smoking, tip in the oil, then the paste. Cook for a few secs, then stir in the pepper and peas. Cook a few mins more until softened, then pour in the egg and chilli. Stir around the pan until cooked, then add the sugar, fish and oyster sauces. Drain the noodles, then add to the pan. Toss everything together, adding a little water if the noodles seem a bit dry. Just before serving, stir in the beansprouts and lime juice, then place on a serving plate and scatter over the roasted peanuts, spring onions and coriander leaves.

RECIPE TIPS

KNOW-HOW

Thick rice noodles are often labelled Pad Thai noodles. Traditionally they come dried and you must soak them in boiling water for 5 mins, or cold water for up to 2 hrs to soften them before cooking. Straight-to-wok rice noodles are now widely available, which can be added straight to the pan.

Recipe from Good Food magazine, May 2008

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