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How To make Thai Vegetarian Noodles
10 oz Pad Thai noodles
1/4 c Olive oil
2 t Minced garlic
1 c Broccoli florets
3/4 c Sliced onions
2/3 c Sliced snow peas
1/2 c Diced celery
1/4 c Julienned carrots
1/4 c Diced red bell pepper
1/4 c Diced mushrooms
3 T Crushed unsalted peanuts
2 T Thai fish sauce
2 T Thai sweet black bean sauce
1 T Rice vinegar
2 t Soy sauce
1 t White pepper
2 T Chopped mint leaves, plus
1 sprig mint
1 c Fresh bean sprouts
2 T Thinly sliced leeks
Soak noodles in 8 cups cold water for 45 minutes. Drain in a colander and set aside.Heat olive oil in a large skillet over high heat. Add garlic and saute, stirring, until lightly browned, about 1 minute. Add broccoli, onions, snow peas, celery, carrots, bell pepper & mushrooms, and stirfry for 1 minute. Add peanuts, fish sauce, black bean sauce, vinegar, soy sauce, white pepper & noodles, and cook, stirring continuously, until heated through and well mixed, about 2 minutes. Stir in chopped mint. Transfer to a platter, sprinkle with bean sprout & leeks and garnish with mint sprig. Recipe from Tommy Tang, New Yorker Magazine, 5/25/92.
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✨ In This Video…
My Knife
My Wok
Portable Gas Stove
Yondu
Dark Soy Sauce
Vegetarian Oyster Sauce
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Ingredients
For the Tofu
8 oz extra firm tofu
1 tsp vegan fish sauce or Yondu (
1 clove garlic, grated
Pinch of pepper
For the Stir-fry
3 tbsp extra chili oil, regular chili oil, or cooking oil for a mild version
8 cloves garlic, chopped
1 to 4 Thai or Hawaiian chili, chopped
1 large shallot, sliced
6 oz bok choy, broccoli, or any green veggie you like
1 lb fresh rice noodles or dried rice noodles soaked in hot water for 15 minutes and drained
1 tbsp vegan fish sauce or Yondu (
1 tbsp soy sauce
1 tsp dark soy sauce, optional (it’s for color
2 tbsp vegetarian oyster sauce (
2 tbsp agave nectar or palm sugar
Pinch of pepper
Handful Thai or holy basil leaves
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Quick & Easy Veg Pad Thai Noodles Recipe In 20-Minutes | VEG NOODLES STIR FRY
INGREDIENT :
for the sauce:
3 tbsp peanut butter
1 medium size lime juice
2 tbsp soy sauce
1 tbsp sesame oil
2 tsp hot chilli sauce
1 tbsp honey
for noodles stir-fry:
1 tbsp oil
1 medium onion
4-5 clove garlic
1/2 cup carrot
1/2 cup capsium
1 cup cabbage
1/4 cup broccoli
prepared sauce
cooked noodles 1 packet
salt to taste
peanut (as needed)
lime juice (as needed)
THANKS FOR WATCHING !
How to make Pad Thai Noodles - A Thai recipe from Chef Ranveer Brar
A flat rice noodles stir fry with vegetables in pad thai sauce which is made from tamarind, chilly sauce and palm sugar.
EASY CHOW MEIN RECIPE, AKA CHINESE FRIED NOODLES #recipe #cooking #chowmein #chinesefood #noodles
FAST Spicy Red Thai Curry Noodles Recipe | Easy vegetarian dinner idea!
LEARN HOW TO MAKE A VEGAN SPICY RED THAI PHO NOODLES RECIPE
LAY HO MA!! There's only one thing better than spicy food - begin able to put it together in 15 minutes of course! Join me in this episode and learn how to make a delicious vegan spicy red Thai pho noodles recipe right at home. Let's begin.
Ingredients:
5 cups water
115g Lotus Foods Organic Traditional Pho Rice Noodles
75g broccolini
1/4 red onion
2 sticks green onion
2 tbsp red curry paste
1 tbsp tamarind paste
1 1/2 tbsp maple syrup
1 1/2 tbsp soy sauce
3 tbsp chili oil
1/2 cup canned chickpeas
70g bean sprouts
2 tbsp roasted peanuts
Directions:
1. Boil the water in a kettle for the noodles
2. Place the noodles in a pan and pour in 4 cups of the boiled water. Stir the noodles around for 2min
3. Rinse and drain the noodles a couple of times to get rid of the excess starch
4. Chop the broccolini into bite sized pieces, slice the red onion, and chop the green onion
5. Make the sauce by combining the red curry paste, tamarind paste, maple syrup, soy sauce, and a splash of hot water
6. Heat up a nonstick pan to medium heat. Add in the chili oil
7. Add the red onions and broccolini. Sauté for 1-2min. Then, add in the canned chickpeas and green onion. Sauté for another 1-2min
8. Add the noodles, sauce, bean sprouts, and 1/2 cup of water
9. Continue to cook for another 2-3min. Plate the noodles and sprinkle over some crushed roasted peanuts
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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पैड थाई नूडल्स (Vegetarian Pad Thai Noodles / Quick and Easy Popular Thai Noodles) by Tarla Dalal
Pad Thai Noodles,traditional Thai noodles.
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Phad Thai Noodles
A Thai favourite. These flat rice noodles are cooked and tossed with paneer, spring onion, bean sprouts, peanuts, garlic and other spices. Use up the remaining peanuts for a garnish. Tastes wonderful with a thai curry as accompaniment!
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Makes 2 servings
Ingredients
1 1/2 cups boiled flat rice noodles
4 tbsp oil
1/2 tbsp chopped garlic (lehsun)
1 cup bean sprouts
3 tbsp roughly chopped roasted peanuts
3/4 cup paneer (cottage cheese) cubes
1 tbsp soy sauce
1 tbsp sugar
1 1/2 tsp chilli powder
1 tbsp lemon juice
salt to taste
1/4 cup chopped spring onion greens
For The Garnish
2 tbsp chopped roasted peanuts
1 tbsp chopped spring onion greens
1 tbsp chopped coriander (dhania)
Method
1. Heat the oil in a wok/kadhai add the garlic and sauté for a few seconds.
2. Add the beans sprouts, noodles and peanuts, mix well and cook on a high flame for
2 to 3 minutes, while stirring continuously.
3. Add the paneer, soya sauce, sugar, chilli powder, lemon juice, salt and spring
onion greens and cook on a high flame for 2 to 3 minutes, while stirring continuously.
4. Serve hot garnished with peanuts, spring onion greens and coriander.
Handy tip:
1.This dish should be prepared as close to serving time as possible as reheating it is
not advisable.