The Spicy Thai Noodles You'll Love More Than Pad Thai - Pad Mee Korat - Marion's Kitchen
Pad Mee Korat is a spicy Thai noodle dish from the area of Korat in Thailand. It's the spicy pad thai noodle dish you never knew existed!
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
VEG PAD THAI NOODLES / BEST PAD THAI RECIPE FROM SCRATCH / THAI STREET FOOD / Oh, Cheat Day !
Ingredients : ( SERVES 3)
Sambal Oelek Sauce:
10 Red Dry chilly 10
1 n 1/2 tbsp ginger or 4 pieces
6 cloves garlic
1/2 tsp salt
5 tsp sugar
30 ml vinegar + 20 ml water
Pad Thai Sauce:
1 n 1/2 tbsp tamarind water(soak imli in water, squeeze and use)
1 tbsp lemon juice
2 tbsp soy sauce
1n 1/2 - 2 n 1/2 tbsp sambal olek sauce depending on spice level
salt 1/2 tsp
1 tbsp sugar
mix all
Tofu or paneer 1/2 cup
Chopped garlic 1 tbsp
Olive oil 1 tbsp
Shredded carrot 1/2 cup
chopped mushroom 1/4 cup
1 yellow and red bell pepper
1 cup sprouts
1/2 - 3/4 cup roasted peanuts
2 tbsp sesame seeds
100 gms flat noodles (boil 100 gms noodles in water)
Chopped spring onion 1/2 cup
For Method Follow Our short but precise video
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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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