Phat Thai Noodles

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Phat Thai Noodles

 

3T peanut oil

2-3 cloves of garlic, coarsely chopped

one small onion, sliced

250g firm tofu (cubed)

Thai rice noodles, cooked

3T soy sauce (wheat free)

1 1/2 T vinegar (wheat free)

2T

vegetarian oyster sauce (wheat free or substitute)

1-2 cups chinese cabbage, thinly sliced

1 tomato, diced

1/2 cup bean sprouts

 

GARNISH

1/4 cup peanuts(finely chopped /coarse ground)

spring onions (chopped to 2cm (1in)lengths

coriander leaves

chilli flakes

lime

 

Heat peanut oil in wok, add garlic to wok with onion.

Stir quickly. Add tofu. The oil should be hot enough

to sear the tofu instantly. keep it moving as much as

possible. Add noodles to wok and keep stirring, add

cabbage, stir, add tomatoes. Keep stirring

occasionally for a minute or two. Add most of the bean

sprouts, stir in. Serve immediately with peanut,

spring onions, and coriander leaves sprinkled on top.

traditionally, this is served with a teaspoon of

sugar, chilli flakes, remaining bean sprouts and a

wedge of lime on one side of the plate. This is a

great quick meal that impresses everyone. It shouldn't

really take more than 10- 15 minutes to prepare and

make.