Thai in 7 stir-fried glass noodles with broccoli and crispy garlic Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Thai in 7 stir-fried glass noodles with broccoli and crispy garlic By You Magazine - July 5, 2020 In Thailand, stir-fried glass noodles are known as phat wun sen. Traditionally, they are cooked with chicken, oyster sauce and vegetables; however, this vegan version always goes down a storm. For added richness, get your hands on some vegetarian oyster sauce – a dollop of that in this stir-fry gives it a lip-smacking umami hit. Nassima Rothacker FEEDS 2 VEGETARIAN, VEGAN GLUTEN FREE (use seaweed sauce or gluten-free soy sauce) 200g dried glass noodles (or mung bean noodles) 100g tenderstem broccoli 1 tsp caster sugar 2 tbsp light soy sauce 20g roasted peanuts, roughly chopped small handful of Thai basil leaves juice of 1 lime 1. Put the glass noodles in a bowl, cover with room-temperature water and leave to soften for 10 minutes, then refresh in cold water and drain. 2. Finely chop 6 garlic cloves or pound them to a paste using a pestle and mortar. In a small, deep saucepan, heat 300ml vegetable oil over a medium heat to around 180C. To check the temperature, place a small amount of garlic in the hot oil; it should bubble gently and float on the surface. Add all the garlic to the hot oil and fry for 4-5 minutes until the garlic is golden brown. 3. Place a metal sieve over a heatproof bowl and carefully pour the garlic through the sieve to separate it from the oil, then tease it apart with a fork. Drain the garlic on kitchen paper and set aside. Cool and store any leftover oil, and use instead of vegetable oil. 4. Cook the broccoli in a pan of lightly salted boiling water for 3-4 minutes until vibrant green and softened slightly but with a little crunch. 5. Meanwhile, place a few tablespoons of garlic oil in a nonstick wok over a high heat. Using a slotted spoon, remove the broccoli from the boiling water, place it in the wok then stir-fry for a minute or two, until it browns a little. Add the glass noodles and stir-fry for a further minute. Add the sugar and soy sauce and stir into the noodles, allowing them to caramelise. Remove from the heat and add the peanuts, Thai basil, 2 finely sliced long red chillies and the lime juice, then fold together. 6. Serve the noodles in bowls with chopsticks, scattered with the crispy garlic. Add some Thai basil flowers as garnish, if you like. Buy the book with 40 per cent off Our recipes are from Thai in 7 by Sebby Holmes, which is published by Hachette, price £17.99. To order a copy for £10.79 until 19 July go to whsmith.co.uk and enter the code YOUTHAI at the checkout. Book number: 9780857838346. For terms and conditions, see whsmith.co.uk/terms. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved