Stir fry vegetarian phad thai recipe
Recipe ingredients:
- 225 g. / 8 oz. flat dried rice noodles
- 50 g. / 2 oz. shallots
- 100 g. / 4 oz. onions
- 4 spring onions
- 3 fresh red chillies (or green ones if you want a hotter dish)
- 2 tablespoons groundnut (peanut) oil
- 3 tablespoons coarsely chopped garlic
- 3 tablespoons light soy sauce
- 1 tablespoon Shaoxing rice wine or dry sherry
- 1 tablespoon lime juice
- 1 tablespoon light soy sauce
- Salt
- Freshly ground black pepper, to taste
- 1 tablespoon sugar
- 2 tablespoons vegetarian oyster sauce
- 225 g. / 8 oz. fresh bean sprouts
- Handful fresh coriander sprigs
- 3 tablespoons coarsely chopped roasted peanuts for garnish
Recipe method:
- Soak the rice noodles in a bowl of hot water for 25 minutes.
- While the noodles are soaking, prepare the vegetables.
- Peel and thinly slice the shallots and onion.
- Slice the spring onions at a slight angle into 2.5 cm / 1 inch lengths.
- Seed and finely chop the chillies.
- When the noodles have soaked for 25 minutes, drain well in a colander or sieve.
- Discard the water.
- Heat a wok over high heat.
- When it is hot, add the oil.
- When it is very hot and slightly smoking, add the shallots, onion, spring onions, chillies and garlic.
- Stir fry for one minute.
- Add the rice noodles, soy sauce, rice wine or sherry, lime juice, soy sauce, pepper, sugar and vegetarian oyster sauce.
- Continue to stir fry for two minutes, mixing well.
- Add the bean sprouts and continue to stir fry for four minutes.
- Finally, add the coriander and stir fry briskly for 30 seconds.
- Turn onto a warm platter, sprinkle with the peanuts and serve at once.
Tags: stir, fry, vegetarian, phad, thai, recipe, curry, recipes, cooking