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Phat Thai
Noodles
From: Ela Forest
I learnt this one while working in a resturant in Thailand, it's
one of my favourites
- 3T peanut oil
- 2-3 cloves of garlic
- one small onion
- 250g firm tofu (cubed)
- Thai rice noodles (these are flat, long pale whiteish noodles,
about 1cm (1/4in) thick, can be bought in most supermarkets or
any asian market. any noodles can be used in extreme cases.
- 3T soy sauce
- 1½T vinegar
- 2T vegetarian oyster sauce (if not avail,substitute for soy)
- 1-2 cups chinese cabbage
- 1 tomato
- ½ cup bean sprouts
GARNISH
- 1/4 cup peanuts(finely chopped /coarse ground)
- spring onions (chopped to 2cm (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.
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