- 200g pack thick rice noodles (look KNOW-HOW)
- bunch coriander
- 2 garlic cloves
- 3cm portion unusual root ginger, peeled
- 1 tbsp vegetable oil
- 1 yellow pepper, thinly sliced
- 140g sugar snap peas
- 1 egg, overwhelmed
- 1 pink 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
If the employ of dried noodles, soak in line with pack instructions. Slash the stalks off the coriander and finely slash them (assign the leaves aside for later). Tip the chopped stalks into a mortar alongside with the garlic and ginger, then pound to originate an aromatic paste.
Heat a wok and, when smoking, tip in the oil, then the paste. Cook for a pair of secs, then scoot in the pepper and peas. Cook a pair of mins extra until softened, then pour in the egg and chilli. Crawl around the pan until cooked, then add the sugar, fish and oyster sauces. Drain the noodles, then add to the pan. Toss all the issues together, adding rather water if the noodles appear rather dry. Lawful before serving, scoot in the beansprouts and lime juice, then assert on a serving plate and scatter over the roasted peanuts, spring onions and coriander leaves.
Thick rice noodles are usually labelled Pad Thai
noodles. Historically they reach dried and likewise you
need to 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 for the time being are broadly
available, which will seemingly be added straight to the pan.
Recipe from Comely Food journal, Could 2008