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Vegetarian Pad Thai
Ingredients
225g of flat dried rice noodles.
100g of onions.
Four spring onions.
Three fresh red chillies.
Two tablespoons of groundnut oil.
Three garlic cloves, peeled and crushed.
Three tablespoons of fish sauce.
One tablespoon of dry sherry.
One tablespoon of lime juice.
One tablespoon of light soy sauce.
Salt and freshly ground black pepper.
One tablespoon of sugar.
Two tablespoons of oyster sauce.
225g of fresh bean sprouts.
A handful of fresh coriander, chopped.
Three tablespoons of coarsely chopped, roasted peanuts for a garnish.
Method
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 onion.
Slice the spring onions at a slight angle into one-inch lengths. De-seed and finely chop the chillies.
When the noodles have soaked for 25 minutes, drain well. Heat a wok or frying pan over high heat. When it is hot, add the oil. When it is very hot and slightly smoking, add the onion, spring onions, chillies and garlic, and stir-fry for one minute.
Add the rice noodles, fish sauce, sherry, lime juice, soy sauce, pepper, sugar and oyster sauce, and continue to stir-fry for two minutes, mixing well.
Add the bean sprouts and continue to stir-fry for three minutes.
Finally, add the coriander and stir-fry briskly for one minute. Turn out onto a warm platter, sprinkle with the peanuts and serve at once.
Clare’s Kitchen
41 Chalcot Road
Primrose Hill, NW1
Tel: 020 7586 8433
www.clareskitchen.co.uk
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