Friday, July 1, 2011

Pad Thai

Brown Rice Noodles - 4 oz or 1 fistful
Cabbage - 1 cup, chopped
Onion / Scallion - 2 tbsp, chopped
Garlic - 4 cloves, thinly sliced
Bean Sprouts - 1/2 cup
Olive Oil - 2 tbsp
Red Pepper Flakes - 1/2 tsp
Eggs - 2, scrambled
For sauce:
Soya Sauce - 1 tbsp
Tamarind - 1 tsp, soak in 1 tbsp warm water for 15 minutes
Palm Sugar / Jaggery - 1 tbsp, grated
White Wine Vinegar - 1/2 tbsp
Coarsely ground roasted peanuts - 2 tbsp

Cook the noodles in boiling salted water till just shy of al dente. (Later the noodles will cook on high heat along with the sauce for a few minutes). Rinse in cold water and keep aside.

While the noodles is cooking, squeeze the juice out of the tamarind and discard the tamarind pulp. Mix this juice along with the soya sauce, vinegar, grated palm sugar. Taste the sauce, it should taste sour first and then sweet.

Heat oil in a wok. Add the onion, garlic, red pepper flakes and saute for a minute. Then increase the heat and add chopped cabbage. Sprinkle a little salt. Cook only for a couple of minutes on high flame. Do not overcook as the cabbage should remain crunchy.

Add the bean sprouts, scrambled eggs, boiled noodles and the tamarind sauce. Continue to cook on high heat for a few minutes, stirring and mixing the noodles continuously.

Remove from heat, toss the ground peanuts on top and serve immediately.

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