If Asian cuisine is a weakness, this Vegetarian Phad Thai will delight the palate with its fresh ingredients.
400g dried flat rice noodle sticks
2 tablespoons oil
2 eggs lightly beaten
1 onion cut into thin wedges
2 garlic cloves, crushed
1 small red capsicum, cut into thin strips
100g fried tofu, cut into
5mm wide strips
3 tbs chopped roasted unsalted peanuts
3 tbsp soy sauce
6 spring onions thinly sliced on the diagonal 2 large cups coriander
1 tbsp chilli, finely chopped
1 tbsp mint, finely chopped
1 kaffir lime leaf, crushed and thinly sliced
1 bunch bok choi, finely cut
2 tbsp fresh lime juice
1 tbsp soft, brown sugar
90g bean shoots
90g straw mushrooms
2 tbsp tamarind
1. Cook the noodles in a saucepan of boiling water 5–10 minutes or until tender. Drain and set aside.
2. Heat a wok until very hot, add 1tbp of oil and swirl and coat the sides. Add the egg, swirl to coat and cook for 1–2 minutes. Roll up and remove from wok and thinly slice.
3. Heat the remaining oil in the wok. Cook the onion, garlic and capsicum over high heat for 2–3 minutes or until the onion has softened. Add noodles, tossing well. Stir in the omelette strips, tofu, spring onion, bok–choy and half the coriander, mint and garlic.
4. Pour in combined soy sauce, tamarind paste, lime juice, sugar and chilli, then toss to coat the noodles. Sprinkle with bean shoots over the top and garnish with peanuts and remaining coriander. Serve immediately.
Recipe kindly supplied by Jason Wylie, Head Chef of Verdant Restaurant at GardenWay Home & Garden
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