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Phat Thai

Phat Thai

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Rating: 5 out of 5.25 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus soaking
  • Easy
  • Serves 4

Try an authentic version of this classic Thai snack food. You can swap the prawns for thin strips of chicken if you like

Nutrition:
NutrientUnit
kcal750
fat30g
saturates5g
carbs94g
sugars9g
fibre5g
protein31g
salt2.73g
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Ingredients

Method

  • STEP 1

    Soak the noodles in cold water for up to 2 hrs, then drain and set aside. Using a pestle and mortar, pound the garlic with the chopped coriander stems or roots.

  • STEP 2

    Heat the oil in a wok over a high heat. When shimmering, add the garlic and coriander mix. Stir for a few moments, then add the prawns and pickled turnip, if using. Cook for 30 secs, then add the sugar. Add the noodles and stir for 1 min, making sure everything is well mixed. Add the eggs and cook for 2 mins more.

  • STEP 3

    Pour in the oyster and fish sauce, then add the beansprouts, lime juice, most of the spring onions, most of the roasted peanuts and most of the chilli. Toss and cook for around 2 mins, then serve scattered with coriander and the rest of the chilli, peanuts and spring onions.

Recipe from Good Food magazine, March 2010

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Overall rating

Rating: 5 out of 5.25 ratings
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