Stir-Fried Vegetarian Phad Thai

Name: Stir-Fried Vegetarian Phad Thai
Prep time: 25 min
Cook time: 8 min
Total time: 33 min
Yield: Serves 2 as a Main Dish, 4 as a Side Dish
Cuisine: Chinese
Ingredients: 2 tablespoons groundnut (peanut) oil; 225g (8 oz) fresh bean sprouts; 3 tablespoons coarsely chopped roasted peanuts; handful fresh coriander sprigs; 3 tablespoons coarsely chopped garlic; 50g (2 oz) shallots; 3 fresh red chillies (or green ones if you want a ‘hotter’ dish); 4 spring onions; 3 tablespoons fish sauce or light soy sauce; 1 tablespoon Shaoxing rice wine or dry sherry; 2 tablespoons vegetarian oyster sauce; 225g (8 oz) flat dried rice noodles; 100g (4 oz) onions; salt and freshly ground black pepper, to taste; 1 tablespoon sugar; 1 tablespoon light soy sauce; 1 tablespoon lime juice

Preparation info

Serves
2
as a Main Dish,

Difficulty
Easy
Ready in
35 min

Appears in

Ken Hom's Quick Wok

By Ken Hom

Published 2002

About

A very popular noodle dish to be found all over Thailand, this is a symphony of sweet, sour, spicy and savoury tastes all at the same time. There are as many variations on this dish as there are cooks. This vegetarian version without the traditional dried shrimps is just as delectable as the original.

Ingredients

225g (8 oz) flat dried rice noodles
50g (2

Asia
China
Thailand
Lunch
Side dish
Main course
Pescatarian

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