Main Course

Thai Noodles

Noodles are one amazing food. They come in so many different shapes and sizes and anything and everything can be added to them to make it flavorful.

I had these Thai noodles in a food court the other day. It was so flavorful and tasty that I could guess every individual ingredient added to it, which made it really easy to make it!

Ingredients:

Flat rice noodles – Approx 8 oz

Spring onions – 1 bunch (finely chopped)

Baby bok choy – 2 to 3 heads ( chopped)

Bean sprouts – 1 ½ cup

Soft tofu – ½ cup (cut into cubes)

Coriander/ cilantro– ¼ cup chopped

Vegetable stock- 4 Tbsp (optional)

Groundnuts/ peanuts -½ cup roasted peanuts, coarsely ground

Oil

Ingredients to make sauce:

Tamarind paste- ¾ Tbsp

Chilli garlic sauce- 2 Tsp

Soy sauce– 3 to 4 Tbsp

Stir fry sauce- 2 Tbsp

Brown sugar- 3 Tbsp

Water- ¼ cup

Mix all the above ingredients in a bowl and keep aside.

Preparation:

Soak noodles in hot water for 8-10 minutes or until soft.  Heat a wok or frying pan over medium high. Add 2 tbsp of oil, stir fry bok choy and spring onions until they turn dark green in color. Now add the noodles along with vegetable stock and stir fry for 2 minutes.

Mix tofu with the noodles and stir fry for 1-2 minutes. Add the sauce slowly and continue stir frying. Toss the noodles well so that the sauce is evenly spread to noodles. Add extra sauce if required.

Add bean sprouts, mix well. Noodles are cooked well when they are soft and become sticky. Remove from heat, sprinkle coarsely ground peanuts and garnish with coriander/cilantro.

Standard
Salads

Raw mango salad

I am always inspired by dishes that I eat at a restaurant and have the habit of mimicking it at home, of course with a little help from search engines from the web. This is one such recipe which I absolutely fell in love with when I had it in a Thai restaurant. It takes less ingredients and time to prepare this salad.

Ingredients:

Raw mango -¼ of a mango chopped into matchstick size pieces (choose a mango which is a bit firm)

Bean sprouts- 1 handful

Lettuce- 4 leaves

Peanuts/groundnuts- 1 handful roasted and ground coarsely

Shredded dry coconut- 1 handful roasted lightly (optional)

Spring onions- small bunch, chopped

Coriander/cilantro– ¼ finely chopped

Fresh basil- ½ Tbsp

Dressing:

Soy sauce– 2 Tbsp

Sugar-1 ½ Tbsp

Chilli garlic sauce- 1 Tbsp

Preparation:

In a bowl mix soy sauce, sugar, chilli garlic sauce and keep aside. Mix chopped raw mango, bean sprouts, peanuts and spring onions in another bowl.

Take a lettuce leaf. Add the mango mixture in the centre and sprinkle the dressing as per your need.

Garnish with cilantro, basil leaves and roasted coconut. Now wrap the lettuce so that the mixture do not fall from any openings and enjoy!. We can make four lettuce wraps with the above given measurements

Optional:  If you do not have lettuce, you can have the salad by itself.

Standard