Dec 19, 2013

Vegetable Pad Thai

I doubt this is the real pad thai but this dish is crunchy and tangy and peanutty and just all-round awesome. So read on for a pad-thai, my style.

Ingredients :

Pad Thai noodles - 250 gms (I only had chinese egg noodles and used them instead)

Onion - 1(thin slices)
Carrots - 2 (cut into little sticks)
Broccoli - cut into little florets
You can also add baby corn, peas, peppers.

Peanut sauce - 2 tablespoons
Sugar - 2 table spoons
Tamarind paste - 1 tablespoon ( or to taste, depends on how tart your paste is)
Soy sauce - 2 tablespoons
Chilli sauce - a little bit
Ginger paste - 1 teaspoon
Oil - 1 tablespoon (sesame oil if you like the taste)

Crushed peanuts - 2 tablespoons.

Method :

1. Boil the noodles according to package instructions. Rinse in cold water and set aside.

2. Heat the oil in a pan/wok and on high heat, add the onion and saute.

3. Add the peanut sauce, sugar, tamarind paste, soy, chilli sauce, ginger paste and stir fry for a minute to two minutes.

4.  Add the carrots and broccoli and saute till cooked but firm. (3-4 minutes)

5.  Turn off the stove and add the sauce-veggie mixture to the noodles. Add salt, crushed peanuts and mix till well coated.

And there you have it. A super quick and easy dish with exceedingly satisfying results.

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