Nov 1, 2019

Vegetarian Pad Thai



Thai cuisine is adaptable, innovative and dynamic. The  unique Thai taste can be defined as the use of all 5 flavors: spicy, sweet, salty, bitter and sour.

Pad Thai is probably the most popular noodle dish on Thai restaurant menus. In Thailand, each street vendor sells a unique version of this wonderfully aromatic dish.Most of these ingredients should be available at a respectable Asian food market. Try it - You will love it.


Ingredients

Pad Thai  wide Rice  Sticks              1 packet
Stir Fry  vegetables                         1 cup

Rice Noodles

Shallow Fried  Tofu                           1 cup
Fresh red or green chilies                  1-2 finely sliced
Grated galangal OR ginger                 1 tsp.
Fresh lime juice                                 1 Tbsp. 
chopped dry-roasted peanuts            2 Tbs.
Peanut Oil                                        1 Tbsp.
Chopped Fresh Basil leaves               few
Salt                                                  to taste.

PAD THAI SAUCE:

Sambal chili Sauce
Rice Vinegar                                   2 Tbsp.
Brown sugar/Palm sugar                  4 Tbsp.
Dark Soy Sauce                               1 Tbsp.
Tamarind paste                                ½ Tsp.
Red Chili flakes                                1 Tsp.
Sambal Oelek Ground Chili Sauce      1to 2 Tbsp
Peanut  Butter                                 1 Tbsp.

Method:

  • Warm a pot of water on the stove until just before boiling. Remove from heat and immerse rice noodles. Allow to sit until they are limp and white, about 20 minutes.
  • Drain the noodles and keep it in the refrigerator.
  • Combine 'Pad Thai Sauce' ingredients together in a cup, stirring to dissolve sugar. Set aside.
  • Shallow fry  or deep fry ,the tofu pieces in oil and keep aside.
  • Heat a wok or large frying pan over medium-high heat. Add grated galangal or ginger  and green chilies and stir fry for a minute .
  • Now add the fresh stir fry Chinese vegetables  and fry for a minute.
  • Now add  lime juice ,fried tofu and  Pad Thai Sauce and  fry for few minutes. When vegetables are half cooked add the noodle. Mix well together to combine the flavors. Stir-fry for 1-2 minutes, Remove from heat .
  • Serve with limes, chopped peanuts and basil leaves

Note:.

  •  In this recipe I used  Sambal Oelek (ground chili sauce ),  because this chili sauce  is made of chilies with no other additives such as garlic or spices for a simple taste. Refrigerate after opening. Keeps for several months.
See my other Thai Recipes :




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