वेजिटेबल पाड थाई नूडल्स | Vegetable Pad Thai Noodles | Thai Recipes | Sanjeev Kapoor Khazana
Popular Thai street food, but in a vegetarian style made specially for you by tossing flat rice noodles and an array of vegetables. It sums up to be the perfect bowl of comfort!
VEGETABLE PAD THAI NOODLES
Ingredients
2 spring onions, chopped with the greens
1 cup shredded purple cabbage
½ cup mixed coloured capsicum strips
10-12 small broccoli florets, blanched
6-8 button mushrooms, thickly sliced
250 grams flat rice noodles
2 tbsps sesame oil
1½ tbsps finely chopped garlic
1-2 fresh red chillies, chopped
150 grams tofu, cut into ½ inch cubes
¼ cup beans sprouts
1 tsp sugar
Salt to taste
1 tsp soy sauce
Coarsely crushed roasted peanuts for garnish
Diagonally sliced spring onion greens for garnish
Method
1. Soak the noodles in a large bowl of warm water for 5 minutes.
2. Heat sesame oil in a non-stick wok. Add garlic and red chillies and sauté for a minute.
3. Add spring onion bulbs, purple cabbage, mixed coloured capsicums, broccoli florets, button mushrooms and sauté on high heat for 3-4 minutes.
4. Add tofu and mix well. Cook for 1-2 minutes.
5. Drain the noodles and add into the wok, stir in the beans sprouts, spring onion greens, sugar, salt and soy sauce and toss well. Transfer into a serving bowl, garnish with crushed peanuts, spring onion greens and serve hot.
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