Tuesday, 25 November 2014

Recipe: Vegetarian Pad Thai

Thailand: home of tropical beaches, temples and totally delicious food. From hot green curry to street food, I'm pretty partial to a Thai meal. In this house, we are all about the noodles. Nine times out of ten when we go out to eat it's for noodles, and my very favourite is Pad Thai. I often convince myself we have to go out or get takeaway as it's just not possible to make a decent Pad Thai at home, but turns out that's not true.

The following is adapted from a Ken Hom recipe, and is just the right combination of hot, sweet, sour and salty - the classic Thai flavours.

Vegetarian Pad Thai - serves 2-4

225g/8oz flat dried rice noodles
50g/2oz shallots
100g/4oz onions
3 spring onions
3 fresh red chillies
2 tbsp groundnut oil
3 tbsp coarsely chopped garlic
3 tbsp light soy sauce
1 tbsp Shaoxing rice wine
2 tbsp lime juice
1 tbsp light soy sauce
freshly ground black pepper, to taste
1 tbsp sugar
2 tbsp vegetarian oyster sauce
225g/8oz fresh bean sprouts
handful fresh coriander sprigs
4 tbsp coarsely chopped roasted peanuts for garnish

1. Cook the noodles according to the instructions on the packet. Drain.
2. Peel and slice the shallots and onion. Chop the spring onions into 2cm chunks. Seed and finely chop the chillies.
3. Heat a wok and 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.
4. Add the rice noodles, soy sauce, rice wine, lime juice, soy sauce, pepper, sugar and vegetarian oyster sauce, and continue to stir-fry for two minutes, combining the ingredients well.
5. Add the bean sprouts and continue to stir-fry for four minutes.
6. Finally, add the coriander and stir-fry briskly for 30 seconds.
7. Divide between plates and sprinkle with the peanuts to serve.

Although it's somewhere I've always wanted to go, I have never visited Thailand. The food is a massive draw, obviously, as are the beaches, markets and beautiful scenery. And the thought of warm weather right now is particularly appealing. First Choice fly tourists to this amazing foodie destination - it's top of my list.

Thanks to First Choice for helping to bring you this post.
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