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Stir fry vegetarian phad Thai

Ingredients

Preparation method

  1. Soak the rice noodles in a bowl of hot water for 25 minutes.

  2. 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 2.5cm/1in lengths. Seed and finely chop the chillies.

  3. When the noodles have soaked for 25 minutes, drain well in a colander or sieve. Discard the water.

  4. Heat a wok over high heat. When it is hot, add the oil. When it is very hot and slightly smoking, add the shallots, onion, spring onions, chillies and garlic, and stir-fry for one minute.

  5. Add the rice noodles, fish sauce or soy sauce, rice wine or sherry, lime juice, soy sauce, pepper, sugar and vegetarian oyster sauce, and continue to stir-fry for two minutes, mixing well.

  6. Add the bean sprouts and continue to stir-fry for four minutes.

  7. Finally, add the coriander and stir-fry briskly for 30 seconds.

  8. Turn onto a warm platter, sprinkle with the peanuts and serve at once.

Less than 30 mins preparation time

Less than 10 mins cooking time

Serves 2-4

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This recipe is from...

Saturday Kitchen bbc_one Saturday Kitchen

Next on

BBC One

10:00am Saturday 2 June

James is joined by chefs Tom Kitchin and Daniel Clifford, plus wine expert Tim Atkin.

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