Pad Thai Noodles

Pad Thai Noodles

From   Firangi Tadka

Prep: 10 minutes

Cook: 15 minutes

Method: Easy

Course: Noodles

Type: Thai

Key Ingredients:

A national dish of Thailand and most popular street food

Ingredients

  • Rice noodles, cooked 2 cups
  • Sugar ¼ cup
  • Lemon juice ½ cup
  • Red chilli sauce 2 tbsps
  • Soy sauce ¼ cup
  • Salt to taste
  • Tamarind water 2 tsps
  • Peanut butter 2 tbsps
  • Sesame (til) oil 2 tbsps
  • Garlic cloves, finely chopped 4
  • Medium onion, chopped 1
  • Cottage cheese (paneer), cut into cubes 200 gms
  • Spring onions, finely chopped 4
  • Bean sprouts 1 cup

Methods

  • To make sauce take sugar, lemon juice, chilli sauce, soy sauce, salt, tamarind water and peanut butter in a bowl and mix them well.
  • Heat 2 tbsps sesame oil in a non-stick wok, add garlic and onion and saute till soft. Add cottage cheese and saute till it turns brown.
  • Add half the spring onions and half the bean sprouts and cook for 2-3 minutes.
  • Add rice noodles and the sauce and mix gently so that the noodles do not break.
  • Crush the remaining bean sprouts.
  • Transfer the noodles into a serving bowl, garnish with remaining spring onions and crushed bean sprouts and serve.
Drunken Bangkok Noodles

Drunken Bangkok Noodles

Prep: 20 minutes

Cook: 15 minutes

Method: Moderate

Course: Noodles

Type: Thai

Key Ingredients:

  • Noodles

Thai style noodles – extremely flavourful and very tasty

Ingredients

  • Noodles, cooked 1 cup
  • Oil 2 tbsps
  • Garlic cloves, finely chopped 5
  • Shallots, finely sliced 5
  • Galangal, finely sliced 2 inches
  • Cabbage, finely shredded 1 cup
  • Fresh red chilli, finely chopped 1
  • Kaffir lime leaves, finely chopped 2
  • Cottage cheese (paneer), cut into small cubes 100 gms
  • Fresh coriander leaves 1 cup
  • Medim tomatoes, cut into squares and seeded 2
  • Salt to taste
  • Sauce
  • Light soy sauce 2 tbsps
  • Dark soy sauce 1 tbsp
  • Lemon juice 2 tbsps
  • Brown sugar 2 tbsps
  • White vinegar 1 tbsp
  • Fresh red chilli, finely chopped 1

Methods

  • To make sauce, take light soy sauce, dark soy sauce, lemon juice, brown sugar, vinegar, and fresh red chilli in a bowl and mix well.
  • Heat oil in a non-stick wok, add garlic, shallots and ginger and saute till fragrant.
  • Add cabbage, red chilli and lime leaves and saute for 2 minutes on low heat.
  • Add the sauce and cottage cheese, mix well. Add noodles and mix well till the noodles are well coated with the sauce.
  • Add coriander leaves, tomatoes and salt, mix gently and cook for 1 minute.
  • Serve hot.
Thai Flat Noodles

Thai Flat Noodles

Prep: 20 minutes

Cook: 25 minutes

Method: Moderate

Course: Noodles

Type: Thai

Key Ingredients:

  • Refined flour

Sweet, hot and sour – this noodle dish has everything to satiate all palates

Ingredients

  • Refined flour (maida) 1 cup
  • Salt to taste
  • Oil 1 tbsp
  • Sauce
  • Medium carrot, peeled and cut into thin strips 1
  • Green grams, sprouted (ankurit moong) 1 cup
  • tb 100 gms
  • Oil 2 tbsps
  • Soy sauce 6 tsps
  • Tamarind paste 2 tbsps
  • Brown sugar 4 tbsps
  • Fresh red chilli, seeded and finely chopped 1
  • Salt to taste
  • Peanuts, roasted and crushed ½ cup

Methods

  • Take refined flour in a bowl, add salt and sufficient water and knead into a smooth and firm dough.
  • Divide the dough into 3 equal parts, place them on floured surface and roll each portion into a thin square. Trim edges, fold into a roll and flatten. Cut half inch pieces which open up into thin flat strips.
  • Boil sufficient water in a deep non-stick pan, add 1 tbsp oil, salt and the dough strips and cook for 5-6 minutes or till they become transparent and firm. Drain and refresh in cold water. Drain and set aside.
  • Heat 2 tbsps oil in another non-stick pan on medium heat, add soy sauce, tamarind paste, brown sugar and red chilli and saute. Add ½ cup water, carrot, bean sprouts and cottage cheese and mix gently.
  • Add noodles and salt and mix. Cook for 2-3 minutes.
  • Transfer into a serving bowl, garnish with peanuts and serve.
Sesame Noodles with Peanut Sauce

Sesame Noodles with Peanut Sauce

Prep: 25 minutes

Cook: 10 minutes

Method: Easy

Course: Noodles

Type: Thai

Key Ingredients:

  • Noodles
  • Peanuts
  • Sesame seeds
  • Sesame oil

Soft and delicious, noodles are mixed with a velvety peanut sauce

Ingredients

  • Noodles, boiled 200 tms
  • Sesame seeds (til), roasted 1 tbsp
  • Sesame (til) oil 3 tbsps
  • Peanuts, roasted and ground 1 cup + 1 tbsp
  • Ginger, finely sliced lengthways 1 inch
  • Garlic cloves, finely chopped 3
  • Spring onions, finely chopped 4 tbsps
  • Red chilli flakes ½ tsp
  • Soy sauce ¼ cup
  • Sugar 2 tbsps
  • Salt to taste

Methods

  • Put garlic, ginger and 3 tbsps spring onions in a mixer and grind. Add chilli flakes, soy sauce, sugar and 1 cup peanuts and grind to a smooth peanut sauce.
  • Heat sesame oil in a non-stick wok, add noodles and mix gently so that the noodles do not break.
  • Add peanut sauce and mix gently till all the noodles are well coated with the sauce.
  • Add salt and cook the noodles in the sauce.
  • Transfer into a serving bowl, garnish with remaining spring onions, sesame seeds and 1 tbsp peanuts and serve.
American Chopsuey

American Chopsuey

Prep: 20 minutes

Cook: 25 minutes

Method: Easy

Course: Noodles

Type: Thai

Key Ingredients:

  • Noodles
  • Tomato ketchup
  • Vinegar

A delicious preparation of crisply fried noodles served with a tangy vegetable sauce

Ingredients

  • Noodles, boiled 1½ cups
  • Oil 1 tbsp + for deep-frying
  • Medium onion, cut into round slices 1
  • Carrot, cut into thin slices ¼ cup
  • French beans, cut into thin pieces 3 to 4
  • Cabbage, finely chopped 1 cup
  • Tomato ketchup 4 tbsps
  • Soy sauce 3 tsps
  • Sugar ¼ cup
  • White vinegar (sirka) ¼ cup
  • Red chilli sauce 1 tsp
  • Salt to taste
  • Cornflour 2 tsps

Methods

  • Heat sufficient oil in a deep pan, add ¾ cup noodles and deep-fry on high heat for 2-3 minutes or till golden brown and crisp. Drain on absorbent paper.
  • Heat 1 tbsp oil in a non-stick pan, add onion, carrot, French beans and cabbage and saute for 2-3 minutes.
  • Add tomato ketchup, soy sauce, sugar, vinegar, chilli sauce and salt and mix well. Cook for 2 minutes.
  • Add remaining boiled noodles and mix and cook till noodles get heated through.
  • Mix cornflour in 2 tbsps water in a small bowl and add to the pan and cook till the mixture thickens.
  • Transfer into a serving bowl, top with fried noodles and serve hot.
Chinese Cold Noodles

Chinese Cold Noodles

Prep: 30 minutes

Cook: 0 minutes

Method: Easy

Course: Noodles

Type: Thai

Key Ingredients:

  • Noodles
  • Boneless chicken breast
  • Roasted sesame seeds
  • Sesame paste

These delicious noodles are served cold but they are simply delicious

Ingredients

  • Noodles, boiled 200 gms
  • Boneless chicken breast, boiled and shredded 1
  • Spring onions, finely chopped 5 tsps
  • Sesame (til) seeds, roasted 3 tbsps
  • Fresh coriander leaves, finely chopped ½ cup
  • Grind
  • Sesame (til) paste ¼ cup
  • Sesame (til) oil 3 tsps
  • Garlic, finely chopped 3 tsps
  • Ginger, grated 2 tsps
  • Vinegar (sirka) 1 tbsp
  • Soy sauce 3 tsps
  • Sugar 1 tbsp
  • Salt to taste

Methods

  • Put sesame paste, sesame oil, garlic, ginger, vinegar, soy sauce and sugar in a mixer and grind to a paste.
  • Take noodles in a big bowl, add chicken, 2 tsps spring onions, 1 tbsp roasted sesame seeds and the ground paste and mix gently with two wooden forks so that the noodles do not break.
  • Add 2 tsps spring onions, 2 tbsps coriander leaves and 1 tbsp roasted sesame and mix again.
  • Transfer into individual serving bowls, garnish with remaining spring onions, remaining coriander leaves and remaining sesame seeds and serve immediately.