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Vegetable phat Thai

Vegetable phat Thai

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Rating: 4 out of 5.1 rating
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

This classic noodle dish makes a great after-work supper

Nutrition: per serving
HighlightNutrientUnit
kcal239
low infat8g
saturates1g
carbs36g
sugars7g
fibre2g
protein8g
salt2.06g
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Ingredients

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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Rating: 4 out of 5.1 rating
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