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Phad Thai      Veg  HT  ACC  Thai  25mins



Serves   4      Hot   Vegetarian   Pasta   Nuts   Herbs  Vegetables  Accompaniment   Thailand  Asia  Asian



60ml/2fl.oz. Vegetable Oil

50g/2oz Tofu, thinly sliced into strips

1 Red Chilli, deseeded and finely sliced

1 Garlic Clove, crushed

150g/5oz Cellophane Noodles

1 Egg

1 tbsp Soy Sauce

A pinch of Sugar

2 tbsp Chopped Peanuts

200g/7oz Fresh Beansprouts

1 tbsp Freshly Chopped Coriander

1 Lime, cut into wedges




1.  Place noodles in a heatproof bowl, cover with boiling water and allow to soak


2. In a large frying pan or wok, heat 2 tablespoons oil. Add the tofu and fry over a high heat until golden brown on all sides. Remove from the pan and set aside.


3. Add the remaining oil to the pan, add the garlic and chili, and fry until brown.


4. Add the drained noodles, and cook until heated through.


5. Push the noodles to the sides of the pan and break the egg into the centre. Cook, mixing gently until it begins to set, then break it up and mix it into the noodles.


6. Add the soy sauce and sugar, mix well then stir in the tofu, bean sprouts,


7. To serve - transfer to a serving platter and garnish with lime wedges.



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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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