22 March, 2016

Vegetable Pad Thai

Comments : 1 Posted in : Continental on March 22, 2016 by : Mugdha Tags: pad thai, vegetable

Ingredients:

• Flat Pad Thai Noodles – 250 gms
• Sauce ingredients:      3 tbsp Soy Sauce, 1 tbsp Sriracha Sauce, 1 tbsp Tamarind Concentrate, 1 tbsp brown sugar
• Carrot: 1 cut into thin stripes
• Scallions: About 6 diced
• Peanuts: ~12
• Peanut grounded: 2 tbsp
• Cilantro: 1/4 cup diced
• Garlic: 1 teaspoon
• Oil
• Salt: To Taste
• Optional: Tofu/Paneer/Meat/Egg

Preparation Time: 20 minutes

Cooking Time: 25 minutes

Serves: 2-3

Preparation:

• Prepare the sauce by whisking together the sauce ingredients above.
• Optional: In a skillet, heat some oil and tilt it throughout the pan. Add the whisked egg. Keep tilting the pan and heat it for a minute. Remove the egg on a cutting board and cut into thin stripes. Keep aside.
• Optional: Heat about 4 teaspoons oil in the skillet. Add Tofu/Paneer and some salt and toss until they turn golden. Keep aside.
• Follow the instructions on the noodles packet to prepare them and then drain the noodles.
• Add 2 teaspoons oil in the skillet and add some garlic.  Sauté the carrots, peanuts and scallions for a few minutes.
• Add the sauce mixture prepared above to the skillet and simmer.
• Add noodles to the skillet and toss them for a couple of minutes.
• Add Tofu/Paneer/Egg/Meat, grounded peanut and cilantro. Stir for a minute.
• Add Salt to taste.

Top/Serve with: Lime wedge, some cilantro. scallions and grounded peanuts.

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