Thai Flat Noodles

About Thai Flat Noodles

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

How to Make Thai Flat Noodles (Stepwise Photos)

Method

1. Take refined flour in a bowl, add salt and sufficient water and knead into a smooth and firm dough.
2. 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.
3. 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.
4. 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.
5. Add noodles and salt and mix. Cook for 2-3 minutes.
6. Transfer into a serving bowl, garnish with peanuts and serve.

Additional Tips and Tricks

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Chef Shilarna Vaze (Chinu)

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps