- 200g pack thick rice noodles (see KNOW-HOW)
- bunch coriander
- 2 garlic cloves
- 3cm piece fresh root ginger , peeled
- 1 tbsp vegetable oil
- 1 yellow pepper , thinly sliced
- 140g sugar snap peas
- 1 egg , beaten
- 1 red chilli , deseeded and finey chopped
- 1 tbsp caster sugar
- 3 tbsp fish sauce
- 2 tbsp oyster sauce
- 100g beansprouts
- juice 1 lime
- 50g roasted peanuts , roughly chopped
- bunch spring onions , thinly sliced
- STEP 1
If using dried noodles, soak according to pack instructions. Cut the stalks off the coriander and finely chop them (set the leaves aside for later). Tip the chopped stalks into a mortar along with the garlic and ginger, then pound to form an aromatic paste.
- STEP 2
Heat a wok and, when smoking, tip in the oil, then the paste. Cook for a few secs, then stir in the pepper and peas. Cook a few mins more until softened, then pour in the egg and chilli. Stir around the pan until cooked, then add the sugar, fish and oyster sauces. Drain the noodles, then add to the pan. Toss everything together, adding a little water if the noodles seem a bit dry. Just before serving, stir in the beansprouts and lime juice, then place on a serving plate and scatter over the roasted peanuts, spring onions and coriander leaves.
Thick rice noodles are often labelled Pad Thai
noodles. Traditionally they come dried and you
must soak them in boiling water for 5 mins, or cold
water for up to 2 hrs to soften them before cooking.
Straight-to-wok rice noodles are now widely
available, which can be added straight to the pan.
Recipe from Good Food magazine, May 2008