Summer in the United States means fun, sun and food. Every community in every state of the country has a plethora of food festivals that can satisfy every palate. Unfortunately, not all of us can make it to at least one of the many food festivals lined up for the summer. FoodFacts.com shares Chef Ken Hom’s delicious vegetable pad Thai recipe that lets you have a taste of the festivities at home.
Time: 40 mins (prep: 30 mins; cook: 10 mins)
- 225g/8oz flat dried rice noodles
- 100g/4oz onions
- 225g/8oz fresh bean sprouts
- 4 spring onions
- 3 fresh red or green chillies
- 2 tbsp peanut oil
- 3 tbsp chopped garlic
- 3 tbsp fish sauce
- 1 tbsp Shaoxing rice wine
- 1 tbsp lime juice
- 1 tbsp light soy sauce
- 1 tbsp sugar
- 2 tbsp vegetarian oyster sauce
- handful fresh coriander
- 3 tbsp chopped roasted peanuts, for garnish
- salt and freshly ground black pepper, to taste
- In a bowl, soak rice noodles in hot water for 25 minutes.
Peel and thinly slice the shallots and onions. Slice the spring onions at a slight angle. Seed and finely chop the chillies.
When noodles have soaked for 25 minutes, drain well and discard water.
Heat a wok over high heat, add the oil. When it is hot and slightly smoking, add shallots, onion, spring onions, chillies and garlic. Stir-fry for one minute.
Add rice noodles, fish sauce, rice wine, lime juice, soy sauce, pepper, sugar and vegetarian oyster sauce.
Continue to stir-fry for two minutes, be sure to mix all ingredients together.
Add bean sprouts and continue to stir-fry for four minutes.
Add coriander and stir-fry briskly for 30 seconds.
Sprinkle with peanuts. Serve immediately.