Phat Thai
This flavorful and aromatic stir-fried rice noodle dish is a delightful combination of tender prawns, crunchy vegetables, and a medley of savory sauces. The harmonious blend of ingredients creates a delicious and satisfying meal that will delight your taste buds with every bite.
— Constant Cookbook
Ingredients
- 400g thick, dried, flat rice noodles (banh pho), we used Thai Taste rice noodles from Waitrose
- 4 large garlic cloves , finely chopped
- 1 small bunch coriander , stems or roots finely chopped, leaves reserved
- 50ml vegetable oil
- 200g raw prawns , peeled
- 85g pickled turnips , chopped (optional)
- 1 tbsp sugar
- 3 eggs , beaten
- 2 tbsp oyster sauce
- 2 tbsp fish sauce
- 300g beansprouts
- juice 1 lime
- 1 bunch spring onions , sliced on the diagonal
- 100g roasted peanuts , crushed
- 3 red chillies , deseeded and finely chopped
Instructions
- 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.
- 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.
- 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.
Cook Time
12M
Prep Time
PT30M
Yield
Serves 4
Nutrition
- Calories: 750 calories
- Fat Content: 30 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 94 grams carbohydrates
- Sugar Content: 9 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 31 grams protein
- Sodium Content: 2.73 milligram of sodium
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