Phat Thai with Brown Rice Beehoon

(Contributed by Chef Sakthivel Karrupaiah of AllSpice Culinary Arts Education Centre Pte Ltd)

Preparation time: 15 min

Cooking time: 20 min
Serves 2
Corn/Soybean/Canola oil, 1 tbsp
Shallot (minced), 2
Garlic (minced), 2 cloves
Preserved turnip (chopped), ½ tbsp
Carrot (julienned), ¼ cup
Firm tofu (cube or length wise), 100 gm
Brown rice beehoon (soaked), 200 gm
Vegetable stock, ¼ cup
Eggs, 2 medium
Banana flower, ½ cup
Button mushroom, 3
Chinese chives (1inch long), ¼ cup
Bean sprouts, ½ cup
Tamarind juice, 1tbsp
Peanuts (roasted, shelled and crushed), 1 tbsp
Fish sauce, 1 tbsp
Chili flakes, 1tbsp
Sugar, ½ tsp

Grill the tofu until golden brown on both sides. Keep aside.


Heat oil in a wok and add the shallots and garlic. Stir-fry until translucent. Add turnip, and carrots and fry for another 1 minute.


Add the beehoon, grilled tofu, and vegetable stock. Stir-fry for another 2 minutes.


Using a ladle, push the beehoon and ingredients to the sides of the wok, and break the eggs into the centre of the wok. Cook the eggs for 30 seconds and spoon the rest of the ingredients over the eggs.


Add the remaining ingredients.


Turn up the heat. Fold the egg into the beehoon and ingredients gently and cook for another 2 to 3 minutes.


Transfer the Pat Thai onto a plate, and garnish with spring onions, and coriander. Serve with lemon wedges.


Approximate Nutritional Analysis (Per serving) 
Energy: 382 kcal
Fat: 11g
Protein: 10g
Carbohydrates: 64g
Cholesterol: 113mg
Sodium: 529mg
Fibre: 8g