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The Vegetarian Curry Bible
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Add the rice noodles, 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.
Stir Fry Vegetarian Phad Thai
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Add the bean sprouts and continue to stir-fry for four minutes.
Finally, add the coriander and stir-fry briskly for 30 seconds.
Turn onto a warm platter, sprinkle with the peanuts and serve at once.
Ingredients
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225g/8oz flat dried rice noodles
50g/2oz shallots
100g/4oz onions
4 spring onions
3 fresh red chillies (or green ones if you want a hotter dish)
2 tbsp groundnut (peanut) oil
3 tbsp coarsely chopped garlic
3 tbsp light soy sauce
1 tbsp Shaoxing rice wine or dry sherry
1 tbsp lime juice
1 tbsp light soy sauce
salt
freshly ground black pepper, to taste
1 tbsp sugar
2 tbsp vegetarian oyster sauce
225g/8oz fresh bean sprouts
handful fresh coriander sprigs
3 tbsp coarsely chopped roasted peanuts for garnish
Method
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Soak the rice noodles in a bowl of hot water for 25 minutes.
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.
When the noodles have soaked for 25 minutes, drain well in a colander
or sieve. Discard the water.
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.
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