Saturday, 23 March 2013

Thai Noodles

Thai noodles are sweet and sour and spicy also.
These noodles are very different than Chinese noodles in taste.

  • Hakka Noodles- 1 packet of 200 gm 
  • Julienne Green bell pepper/capsicum - ½ cup
  • Julienne Baby Corns- ½ cup
  • Julienne Carrot- ¼ cup
  • Mushrooms, sliced - ½ cup
  • Julienne Onion- ½ cup
  • Finely chopped Garlic- 1 tbsp
  • Finely chopped Ginger- 1 tbsp
  • Peanut oil-  4-5 tbsp
  • Crushed roasted peanuts-  ¼ cup
  • Tamarind pulp- 1 tsp (add ¼ tsp of jaggery in the pulp)
  • Barbecue sauce- 1 tbsp (optional) 
  • Red chili sauce or Red chili paste or Sambal - 2 tsp
  • Soy sauce- 1 tbsp
  • Salt to taste
  • Thai sweet chili sauce - for garnishing (optional)
  • Chopped coriander- ¼ cup  for garnishing
  • Boil the noodles as per the instructions.
  • Heat oil in a wok. Add chopped ginger, garlic and onions and stir-fry for a minute.
  • Add  all the veggies and stir-fry for two minutes, toss continuously. 
  • Add all sauces & salt. Mix well and sauté for a minute.
  • Add noodles and sauté  on high heat for a couple of minutes or until the noodles are heated through, tossing continuously.
  • Mix well and serve hot garnished with roasted peanuts and coriander.
  • Thai barbecue sauce includes oyster sauce, peanut sauce, tamarind etc. it’s smoky  & little bit sweet.
  • You can use chicken, tofu, bean sprouts or other Chinese vegetables.
  • Mostly shrimps use in Thai pad noodles. 
  • Originally rice noodles use for Thai pad noodles, but they available only in super markets & they are costly too. Not too much difference in taste.

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