Vegetable Phat Thai
A flavorful stir-fried noodle dish inspired by the vibrant flavors of Thai cuisine. Aromatic paste of garlic and ginger, mixed with colorful vegetables and a savory sauce, tossed with soft rice noodles. Topped with roasted peanuts and fresh coriander, this dish is a delightful blend of textures and tastes.
— Constant Cookbook
Ingredients
- 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
- 1 red chilli , deseeded and finey chopped
- 1 tbsp caster sugar
- 3 tbsp fish sauce
- 2 tbsp oyster sauce
- 100g beansprouts
- juice 1 lime
- 50g roasted peanuts , roughly chopped
- bunch spring onions , thinly sliced
Instructions
- 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.
- 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.
Cook Time
10M
Prep Time
PT25M
Yield
Serves 6
Nutrition
- Calories: 239 calories
- Fat Content: 8 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 36 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 8 grams protein
- Sodium Content: 2.06 milligram of sodium
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