Phat Thai
- Preparation and cooking time
- Prep:
- Cook:
- Plus soaking
- Easy
- Serves 4
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Showing items 1 to 3 of 6
- 400g thick, dried, flat rice noodle(banh pho), we used Thai Taste rice noodles from Waitrose
- 4 large garlic clovesfinely chopped
- 1 small bunch corianderstems or roots finely chopped, leaves reserved
- 50ml vegetable oil
- 200g raw prawnspeeled
- 85g pickled turnipschopped (optional)
- 1 tbsp sugar
- 3 eggsbeaten
- 2 tbsp oyster sauce
- 2 tbsp fish sauce
- 300g beansprouts
- juice 1 lime
- 1 bunch spring onionssliced on the diagonal
- 100g roasted peanutscrushed
- 3 red chilliesdeseeded and finely chopped
Nutrition: per serving
- kcal750
- fat30g
- saturates5g
- carbs94g
- sugars9g
- fibre5g
- protein31g
- salt2.73g
Method
step 1
Soak the noodles in cold water for up to 2 hrs, then drain and set aside. Using a pestle and mortar, pound the garlic with the chopped coriander stems or roots.
step 2
Heat the oil in a wok over a high heat. When shimmering, add the garlic and coriander mix. Stir for a few moments, then add the prawns and pickled turnip, if using. Cook for 30 secs, then add the sugar. Add the noodles and stir for 1 min, making sure everything is well mixed. Add the eggs and cook for 2 mins more.
step 3
Pour in the oyster and fish sauce, then add the beansprouts, lime juice, most of the spring onions, most of the roasted peanuts and most of the chilli. Toss and cook for around 2 mins, then serve scattered with coriander and the rest of the chilli, peanuts and spring onions.
