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Phat Thai Noodles

Ingredients

3 T
peanut oil
2-3 cloves
garlic
1
small onion
250 g
firm tofu(cubed)
Thai rice noodles (theseare flat, long pale whiteish noodles, about 1 cm (1/4in) thick,
3 T
soy sauce
1½ T
vinegar
2 T
vegetarian oystersauce (if not avail,substitute for soy)
1-2 cups
chinese cabbage
1
tomato
½ cup bean sprouts
I learnt this one while working in a resturant in Thailand, it's one of my favourites

Preparation

GARNISH

  • 1/4 cup peanuts(finely chopped /coarse ground)

  • spring onions (chopped to 2 cm (1in)lengths

  • coriander leaves

  • chilli flakes

  • lime



Pre-chop vegetables finely - cabbage into thin strips, tomato into cubes, onion into small 1/2 rings
Heat Peanut oil in wok,
flatten and coarsley chop garlic, add to wok with onion. stir quickly.
Add tofu.The oil should be hot enough to sear the tofu instantly. keep it moving as much a possible.
Add noodles to wok (note: noodles should be soft, if they are dried, soak them for 20 mins or cook them quickly in water beforehand.)
keep stirring, add cabbage, stir, add tomatoes.
keep stirring occasionaly for a minute or two.
Add most of the bean sprouts, stir in.
Serve immediately with peanut, spring onions, and coriander leaves sprinkled on top.
traditionally, this is served with a teaspoon of sugar, chilli flakes, remaining bean sprouts and a wedge of lime on one side of the plate.(At home I forgo the sugar)

This is a great quick meal that impresses everyone.It shouldn't really take more than 10- 15 minutes to perpare and make.
CAUTION: some people are allergic to peanuts! It's no big deal to make this with any kind of vegetable cooking oil and leave the peanuts out of the garnish.

Recipe group: Main.
Should you try this recipe out we would be very grateful for a photo of the finished dish. Please send by E-Mail to rezepte(at)vegetarismus.ch (JPEG or TIFF format).
Thank you in advance.

This recipe from Ela Forest - majikfaerie@hotmail.com was inserted by Renato Pichler / 2002-04-30 22:26:27

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