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Recipe ingredients

  • 225 g. / 8 oz. flat dried rice noodles
  • 50 g. / 2 oz. shallots
  • 100 g. / 4 oz. 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
  • 225 g. / 8 oz. fresh bean sprouts
  • Handful fresh coriander sprigs
  • 3 tablespoons coarsely chopped roasted peanuts for garnish

    Recipe 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 shallots and onion.
  • Slice the spring onions at a slight angle into 2.5 cm / 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.

  • Design by A.Nagakura 3/2007. Refactored by Soo Star. All rights reserved.