The Oriental Hotel’s Stir-fried Noodles with Deep-fried Beancurd

Name: The Oriental Hotel’s Stir-fried Noodles with Deep-fried Beancurd
Cuisine: Thai
Ingredients: 4 spring onions; 100 g (4 oz) shallots; 175 g (6 oz) French beans; 175 g (6 oz) mangetout; 450 ml (15 fl oz) plus 2 tablespoons oil, preferably groundnut; 450 ml (15 fl oz) plus 2 tablespoons oil, preferably groundnut; 3 fresh red or green chillies; 3 fresh red or green chillies; 225 g (8 oz) broad, flat, dried rice noodles; 175 g (6 oz) Chinese or ordinary broccoli; 175 g (6 oz) Chinese or ordinary broccoli; 225 g (8 oz) firm, fresh beancurd; 225 g (8 oz) firm, fresh beancurd; 3 tablespoons coarsely chopped roasted peanuts, to garnish; 3 tablespoons vegetarian oyster-flavoured sauce or dark soy sauce; 3 tablespoons finely chopped fresh coriander; 2 tablespoons fish sauce or light soy sauce; 1½ tablespoons lime juice; 2 tablespoons coarsely chopped garlic; 2 tablespoons fish sauce or light soy sauce; 2 teaspoons sugar; 3 tablespoons vegetarian oyster-flavoured sauce or dark soy sauce; 1 teaspoon salt; ¼ teaspoon freshly ground black pepper

Preparation info

Serves
2
as a main course as an accompaniment

Difficulty
Easy

Appears in

Ken Hom Travels with a Hot Wok

By Ken Hom

Published 1997

About

The Oriental Hotel in Bangkok is justifiably renowned as one of the best hotels in the world. Part of that reputation comes from the offerings of its wonderful kitchen, supervised by chef Norbert Kostner. His abiding interest in making vegetable dishes taste as good as any meat-based offerings makes him a pioneer in the culinary world. Here is his vegetarian version of the traditional Thai rice-noodle dish.

Ingredients

Asia
Thailand
Bangkok
Side dish
Main course
Vegan
South East Asia

Ingredients

Method