Stir fry vegetarian phad thai recipe

Recipe ingredients

8 ounces flat dried rice noodles
2 ounces shallots
4 ounces onions
4 spring onions
3 fresh red chillies, or green ones if you want a hotter dish
2 tablespoons groundnut, peanut, oil
3 tablespoons coarsely chopped garlic
3 tablespoons light soy sauce
1 tablespoon Shaoxing rice wine or dry sherry
1 tablespoon lime juice
1 tablespoon light soy sauce
Salt
Freshly ground black pepper, to taste
1 tablespoon sugar
2 tablespoons vegetarian oyster sauce
8 ounces fresh bean sprouts
Handful fresh coriander sprigs
3 tablespoons coarsely chopped roasted peanuts, for garnish

How to make stir fry vegetarian phad thai

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 shallots and onion.
Slice the spring onions at a slight angle into 1 inch lengths.
Seed and finely chop the chillies.
When the noodles have soaked for 25 minutes, drain well in a colander or sieve.
Discard the water.
Heat a wok over high heat.
When it is hot, add the oil.
When it is very hot and slightly smoking, add the shallots, onion, spring onions, chillies and garlic.
Stir fry for one minute.
Add the rice noodles, soy sauce, rice wine or sherry, lime juice, soy sauce, pepper, sugar and vegetarian oyster sauce.
Continue to stir fry for two minutes, mixing well.
Add the bean sprouts and continue to stir fry for four minutes.
Finally, add the coriander and stir fry briskly for 30 seconds.
Turn onto a warm platter, sprinkle with the peanuts and serve at once.