Eating on the streets may not be de rigueur internationally, but in Thailand, sitting down for a bowl of noodles at noodle stall on the street is a culinary experience any visitor would be foolish to neglect. In Thailand, the vendors have the ability to create culinary works of art with the simplest ingredients – the result usually something that one wouldn’t be able to find in the priciest restaurants the world over. Noodles evoke the same emotion for Thais as pasta for the Italians and searching for a good plate is a happy pastime for many.  I’ve heard that Thais have “abandoned lavish parties and buffets

of smoked salmon and caviar to travel absurd distances for the seductive creations of some new noodle vendor” and, frankly, I don’t blame them. These are divine.

STIR-FRIED EGG NOODLES WITH VEGETABLES (PHAT BA-MII PHAK)

Ingredients

• 225 g mixed Chinese broccoli florets, baby sweet corn, snake beans cut lenthways, mangetout peas cut into bite size pieces (I prefer making matchsticks here)
• 250 g egg noodles (fresh)
• 45 g bean sprouts
• 3 spring onions ½ long green or red chilli, sliced (seeded for those that don’t like hot food)
• Coriander leaves for garnishing
• 2 tablespoons oyster sauce
• 1 tablespooon light soy sauce
• 1 teaspoon sugar
• 2 garlic cloves, finely chopped
• 2 tablespoons vegetable oil

Method

• Combine the oyster sauce, light soy sauce and the sugar in a small bowl.
• Heat the oil in a wok and stir-fry the garlic over medium heat until light brown.
• Add all the mixed vegetables and stir-fry over high heat for 1 – 2 minutes.
• Add the egg noodles and oyster sauce misxture to the wok and stir-fry for 2 – 3 minutes.
• Add the bean sprouts and spring onions.
• Check and correct the seasoning.
• Spoon onto serving plates and garnish with chilli and coriander leaves.