Pad Thai Noodles with Tamarind Sauce and Crushed Peanuts

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This is a variant of classic Pad Thai noodles recipe. I've tried to gel two different ingredients with opposite texture and flavor. Tamarind sauce gives it the required zing and crushed and lightly roasted peanuts add crunchiness to the entire preparation. I keep the ingredients ready for this recipe and prepare the noodles quickly at breakfast time as family members literally order it. Apart from peanuts, you can also add some roasted and finely shredded cashew nuts and almonds. Similarly, tamarind sauce can be further enhanced by adding some mint and grated coconut in it. Since Pad Thai noodles tastes best when they're piping hot, avoid refrigerating the leftovers of this tasty preparation.

Pad Thai Noodles with Tamarind Sauce and Crushed Peanuts
Pad Thai Noodles with Tamarind Sauce and Crushed Peanuts
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Classic Pad Thai noodles recipe

Relish this spicy and delicious classic Pad Thai noodles preparation consisting of yummy and tangy tamarind sauce with crunchy and fulfilling peanuts.

Preparation Time: 30 minutes
Cooking time: 15 minutes
Servings: 4

Ingredients:
  • 200 gm Thai rice noodles
  • 100 gm fresh shrimps (chopped)
  • 100 gm broccoli (chopped)
  • 100 gm spring onions (chopped)
  • 100 gm tofu (sliced into cubes)
  • 1 medium onion (chopped)
  • 2 eggs
  • 2 tsp tamarind sauce
  • 1/4 cup peanuts (slightly roasted)
  • 1 tsp dark soy sauce
  • 2 tsp light soy sauce
  • 1/2 tsp oyster sauce
  • 1/4 tsp apple vinegar
  • 1/2 tsp chili sauce
  • 1 tsp lime juice
  • 3 to 4 tsp refined cooking oil
  • salt to taste

Instructions:

  1. Since this variant is quite different from the original Thai pad noodles, the cooking procedure is different as well.
  2. Boil rice noodles in one liter of water for about 3 to 4 minutes.
  3. Drain excess water and keep aside.
  4. Take a large wok and heat refined oil in it.
  5. Bring down the flame to medium and add chopped onions.
  6. Saute for about 3 minutes till the onions turn light pink.
  7. Add tofu cubes and shrimps and stir fry for 2 to 3 minutes.
  8. Add dark and light soy sauce with broccoli and spring onions.
  9. Switch the flame to high and stir fry for 5 minutes.
  10. Add tamarind sauce, oyster sauce, apple vinegar, chili sauce, lime juice and salt.
  11. Switch the flame to low and saute for 3 minutes.
  12. Add rice noodles and break both the eggs in the wok.
  13. Finally add crushed and roasted peanuts and toss once more.
  14. Bring down from the flame and once stir well.
  15. Serve hot with crushed peanuts.

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