Monday, 14 November 2011

Phad Thai Quorn


How I wish I had tried this recipe ages ago - I didn't because I have been making my own Phad Thai for years based around a traditional Thai recipe which took much perfecting and tweaking before it was exactly how we like it. I was therefore unconvinced that this version would be any good at all, especially when I saw the minimal ingredients list. I was wrong!

Effectively this tasty phad thai is based around the staples of chilli and garlic and a sauce of lime juice and soy sauce, the fresh garnish of chopped spring onions, coriander and dry roasted peanuts is what really brings the flavours alive and my only negative comment is that it is a very dry version of a phad thai (probably due to the lack of tamarind paste and fish sauce which are key features in my other recipe). 

This is a very quick recipe to make and one way in which it beats my other version hands down is that it is speedy and takes a lot less prep - I had this on the table within 20 minutes of starting to cook and considering how good it is that's pretty amazing!

I used some rice noodles as suggested in the recipe but actually this would work as well with any thin 'straight to wok' noodles and this would make the recipe even quicker and more convenient.

This is the dish served:

After stir-frying the red onion (1), chilli (3) and garlic (2 cloves) for a few minutes you simply brown off the quorn pieces before adding the lime juice (1) and soy sauce (4 tblsp), you then add the cooked noodles and tip over 2 beaten eggs, stirring into the noodles until cooked and 'bitty' (how it looks in egg fried rice) then serve and scatter over as much or as little of the fresh garnish as you like.

In terms of weight watchers propoints, each portion (based on a 6 point portion of noodles included) is worth 12 points broken down as follows: quorn (2), peanut garnish (2), oil (1), soy sauce (1), noodles (6). This is a pretty filling meal with some stunningly fresh flavours and I am pleased that it is also pretty healthy too.

This is an impressively easy version of a phad thai dish which works really well with the quorn pieces, I may adapt it with a splash of fish sauce and tamarind paste next time I make it as actually those additions would not affect the speedy convenience of this recipe but might add further depth to the flavour.

As a real fan of Thai food and a frequent and interested sampler of Phad Thai I think this is a clever and impressive recipe, the combination of cooked and raw ingredients works together to give an authentic texture and I know for a fact I will be making this recipe again!

We would give this an 8/10.

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