Stir Fry Vegetable Phad Thai
This delicious stir-fried noodle dish is a flavorful combination of tender rice noodles, crunchy vegetables, and aromatic seasonings. The vibrant colors and fragrant aromas make this dish a feast for the senses, ensuring a delightful culinary experience with every bite.
— Constant Cookbook
Ingredients
- 225g/8oz flat dried rice noodles
- 50g/2oz shallots
- 100g/4oz onions
- 4 spring onions
- 3 fresh red chillies (or green ones if you want a hotter dish)
- 2 tbsp groundnut (peanut) oil
- 3 tbsp coarsely chopped garlic
- 3 tbsp fish sauce
- 1 tbsp Shaoxing rice wine or dry sherry
- 1 tbsp lime juice
- 1 tbsp light soy sauce
- salt
- freshly ground black pepper
- 1 tbsp sugar
- 2 tbsp vegetarian oyster sauce
- 225g/8oz fresh bean sprouts
- handful fresh coriander
- 3 tbsp coarsely chopped roasted peanuts
Instructions
- 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 2.5cm/1in 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, and stir-fry for one minute.
- Add the rice noodles, fish sauce or soy sauce, rice wine or sherry, lime juice, soy sauce, pepper, sugar and vegetarian oyster sauce, and 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.
Cook Time
10M
Prep Time
PT30M
Yield
Serves 2-4
Comments
No comments found.