Vegetable phat Thai

Vegetable phat Thai

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(1 ratings)

Prep: 25 mins Cook: 10 mins


Serves 6
This classic noodle dish makes a great after-work supper

Nutrition and extra info

Nutrition: per serving

  • kcal239
  • fat8g
  • saturates1g
  • carbs36g
  • sugars7g
  • fibre2g
  • protein8g
  • salt2.06g
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  • 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



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 1 red chilli, deseeded and finey chopped
  • 1 tbsp caster sugar
  • 3 tbsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 2 tbsp oyster sauce
  • 100g beansprouts


    been sp-rowts

    The two most common beansprouts are the green-capped mung bean

  • juice 1 lime



    The same shape, but smaller than…

  • 50g roasted peanuts, roughly chopped
  • bunch spring onions, thinly sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…


  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.

  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.

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Comments, questions and tips

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20th Aug, 2010
I think this recipe doesn't match the ingredients - has there been a mistake?
28th Jul, 2010
Does anyone from Good Food ever read these comments!! FoodJunkie is right, the ingredients and method do not match. You can make up your own methods but it would be nice to have the correct recipe!!!
16th May, 2010
The Method for this recipe is incorrect. Would be grateful if the correct method is added. Used the ingredients and did my own version skipping the egg to make it vegetarian-friendly and still went down a treat.
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