Pad Thai Noodles

Pad Thai Noodles

By  Chef Shilarna Vaze (Chinu)
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.

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Chicken Satay

Chicken Satay

By Chef Ajay Chopra
By Hi Tea

Prep: 45 minutes

Cook: 15 minutes

Method: Easy

Course: Noodles

Type: Thai

Key Ingredients:

  • Chicken supreme

When in Thailand make sure to have this delicacy – it is a traditional dish that has now become popular world over

Ingredients

  • Chicken supreme 300 gms
  • Salt to taste
  • Turmeric powder 1 tsp
  • Galangal, peeled 1½ inches
  • Ginger 1 inch
  • Lemon grass 3 inches
  • Small red onion, peeled 1
  • Garlic cloves, peeled 8
  • Cumin powder 1 tsp
  • Coriander powder 1 tsp
  • Powdered chicken broth 1 tsp
  • Caster sugar 2 tsps
  • Coconut milk 3½ tbsps
  • Vegetable oil for grillling
  • Peanut sauce for serving

Methods

  • Cut chicken supreme into small cubes, put them in a bowl and season with salt and ½ tsp turmeric powder.
  • Rough chop galangal, ginger, lemon grass, onion, garlic and put into a mixer jar. Add cumin powder, remaining turmeric powder, coriander power, powdered chicken broth and a little water and blend into a paste.
  • Transfer the paste into a mixing bowl, add salt, caster sugar and coconut milk and mix well. Marinate the chicken in this paste for ½ hour.
  • Skewer the chicken on skewer sticks. Heat oil on a non-stick grill pan and grill the chicken for a few minutes till brown.
  • Serve hot along with peanut sauce.

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Coconut Lemongrass Soup

Coconut Lemongrass Soup

By Chef Shilarna Vaze (Chinu)
By Firangi Tadka

Prep: 15 minutes

Cook: 25 minutes

Method: Easy

Course: Noodles

Type: Thai

Key Ingredients:

  • Coconut milk
  • Lemongrass

A typical Thai soup made with coconut milk and lemon grass

Ingredients

  • Coconut milk 2 cups
  • Lemongrass stalk, cut into 2 pieces 1
  • Oil 1 tbsp
  • Garlic cloves, finely chopped 5 to 6
  • Fresh red chilli, finely chopped 1
  • Jalapenos, cut into roundels and halved 2
  • Kaffir lime leaves 4
  • Carrot, cut into thin strips 1 cup
  • Zucchini, cut into thin strips 1 cup
  • Lemon juice 1 tbsp
  • Vegetable stock 1 cup
  • Salt to taste
  • Cottage cheese (paneer), cut into small cubes 100 gms

Methods

  • Heat oil in a deep non-stick pan, add garlic, lemongrass, red chili, jalapenos and lime leaves and saute on low heat for 1 minute.
  • Add carrot and zucchini and continue to cook.
  • Add lemon juice, vegetable stock and coconut milk and mix well.
  • Add salt and cottage cheese, cover and cook on low heat for 15-20 minutes.
  • Pour into individual soup bowls and serve piping hot.

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Drunken Bangkok Noodles

Drunken Bangkok Noodles

By Chef Shilarna Vaze (Chinu)
By Firangi Tadka

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.

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Thai Lettuce Wraps

Thai Lettuce Wraps

By Chef Shilarna Vaze (Chinu)
By Firangi Tadka

Prep: 30 minutes

Cook: 10 minutes

Method: Moderate

Course: Noodles

Type: Thai

Key Ingredients:

  • Iceberg lettuce or cabbage leaves

A healthy snack this – even the weight watchers can enjoy them without feeling guilty

Ingredients

  • Large iceberg lettuce leaves or cabbage leaves as required
  • Oil 1 tbsp
  • Garlic cloves, finely chopped 2
  • Fresh red chillies, seeded and finely chopped 2
  • Galangal, finely chopped 2 tsps
  • Medium carrots, peeled and thinly sliced lengthwise 2
  • Cabbage, finely shredded 1 cup
  • Spring onions with greens, finely chopped 5
  • Lemon juice 2 tbsps
  • Oyster sauce (optional) 1 tbsp
  • Light soy sauce 2 tbsps
  • Cottage cheese (paneer), crumbled 100 gms
  • Green gram (moong), boiled 1 cup
  • Salt to taste
  • Fresh basil leaves, finely chopped ½ cup
  • Peanuts, ground V cup

Methods

  • Heat 1 tbsp oil in a non-stick pan, add garlic, red chillies and ginger. Add carrot, cabbage and spring onions and saute for 2 minutes.
  • Add lemon juice, oyster sauce and light soya sauce and saute on low heat. Add cottage cheese, green grams and salt and mix well. Switch off heat, transfer onto a plate and let it cool down to room temperature.
  • Keep the lettuce leaves on the worktop, place 2 tsps of stuffing in the centre of each. Top with basil leaves and peanut and wrap the leaf around the stuffing. (For non-vegetarian option you can add prawns to the stuffing.) Serve immediately.
  • Alternately serve the leaves in a separate plate and allow your guests to stuff it themselves.

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Thai Stir Fried Vegetables with Sauce

Thai Stir Fried Vegetables with Sauce

By Chef Shilarna Vaze (Chinu)
By Firangi Tadka

Prep: 15 minutes

Cook: 25 minutes

Method: Easy

Course: Noodles

Type: Thai

Key Ingredients:

  • Pak choy
  • Carrot
  • Red capsicum
  • Broccoli

The Thai flavours are very prominent in this beautifully cooked vegetables served with a lovely sauce

Ingredients

  • Pak choy / spinach 1 small bundle
  • Carrot, peeled and cut into thin strips 1 cup
  • Medium red capsicum or green capsicum, finely chopped 1
  • Medium broccoli or cauliflower, separated into small florets 1
  • Oil 1 tbsp
  • Galangal, cut into thin strips 1 inch
  • Spring onions, finely chopped 3
  • Salt to taste
  • Sugar 1 tsp
  • Cashewnuts 1 cup
  • Fresh basil, finely chopped 1 tbsp
  • Sauce
  • Garlic cloves, finely chopped 2
  • Fresh red chillies, finely chopped 2
  • Vegetable stock ½ cup
  • Soy sauce 3 tsps
  • Brown sugar / grated jaggery (gur) 2 tbsps
  • Lemon juice 2 tsps
  • Red chilli sauce 1 tsp
  • Cornflour 2 tsps
  • Fish sauce (optional) 1 tsp

Methods

  • To make the sauce, heat a non-stick pan, add garlic, red chillies, vegetable stock, soy sauce, brown sugar, lemon juice and chilli sauce and mix. Boil for 5 minutes on medium heat.
  • Mix 2 tsps cornflour in 4 tbsps water in a small bowl and add the mixture to the sauce. When the sauce thickens, remove from heat and set aside to cool. If you want to use fish sauce, add it now and mix well.
  • Heat oil in another non-stick pan, add galangal and saute on high heat for 1 minute. Add spring onions, carrot, red capsicum and broccoli, mix and saute.
  • Add salt and sugar (prevents the green vegetables from turning black while frying), reduce heat and 2 tsps water and mix well.
  • Add pak choy towards the end as it cooks quickly. Saute for 2-3 minutes. Do not cover the vegetables may turn too soft and black.
  • Add sauce to the vegetables and mix well. Add cashewnuts and mix. Add basil leaves and mix well.
  • Serve hot with steamed rice or noodles.

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