Phat Thai

Try an authentic variation of this common Thai snack foodstuff. You can swap the prawns for slim strips of rooster if you like


  • 400g thick, dried, flat rice noodle (banh pho), we used Thai Flavor rice noodles from Waitrose
  • 4 significant garlic cloves, finely chopped
  • 1 compact bunch coriander, stems or roots finely chopped, leaves reserved
  • 50ml vegetable oil
  • 200g raw prawns, peeled
  • 85g pickled turnips, chopped (optional)
  • 1 tbsp sugar
  • 3 eggs, crushed
  • two tbsp oyster sauce
  • two tbsp fish sauce
  • 300g beansprouts
  • juice 1 lime
  • one bunch spring onions, sliced on the diagonal
  • 100g roasted peanuts, crushed
  • three red chillies, deseeded and finely chopped


  1. Soak the noodles in chilly h2o for up to 2 hrs, then drain and set aside. Working with a pestle and mortar, pound the garlic with the chopped coriander stems or roots.
  2. Warmth the oil in a wok above a large warmth. When shimmering, add the garlic and coriander blend. Stir for a handful of times, then add the prawns and pickled turnip, if working with. Cook dinner for 30 secs, then increase the sugar. Increase the noodles and stir for one min, producing sure every little thing is nicely blended. Add the eggs and prepare dinner for two mins a lot more.
  3. Pour in the oyster and fish sauce, then insert the beansprouts, lime juice, most of the spring onions, most of the roasted peanuts and most of the chilli. Toss and prepare dinner for about 2 minutes, then serve scattered with coriander and the relaxation of the chilli, peanuts and spring onions.

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