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: 1 tablespoon sugar; 1 tablespoon lime juice; 1 tablespoon light soy sauce; 1 tablespoon Shaoxing rice wine or dry sherry; 3 tablespoons fish sauce or light soy sauce; handful fresh coriander sprigs; 225g (8 oz) fresh bean sprouts; 3 tablespoons coarsely chopped roasted peanuts; 4 spring onions; salt and freshly ground black pepper, to taste; 3 fresh red chillies (or green ones if you want a ‘hotter’ dish); 3 tablespoons coarsely chopped garlic; 225g (8 oz) flat dried rice noodles; 100g (4 oz) onions; 2 tablespoons vegetarian oyster sauce; 50g (2 oz) shallots; 2 tablespoons groundnut (peanut) oil

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
Main course
Side dish
Lunch
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