Thursday, April 20, 2006

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
1 1/2 T lemon juice
2T vegetarian oyster sauce
1-2 cups chinese cabbage, thinly sliced
1 tomato, diced
1/2 cup bean sprouts

1/4 cup peanuts(finely chopped /coarse ground)
spring onions (chopped to 2cm (1in)lengths
coriander leaves
chilli flakes

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

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