By Devi Poojari
April 11, 2024
Tangy, sweet and spicy – these staple noodles from Thai cuisine has grown popular with time for its amazing textures and complex flavours. Enjoy the pad thai with lots of vegetables or any kind of protein of your choice, and top up with a light salad for added fibre.
¼ packet flat rice noodles 3 tablespoons light jaggery 2 tablespoons tamarind pulp 2 tablespoons soy sauce 1 tablespoon water 2 tablespoons vegetable oil ¼ cup prawns, cleaned 1 small onion, chopped 5 cloves garlic, minced 2 spring onions, chopped 1 tablespoon roasted peanuts, crushed 1 teaspoon sesame seeds ¼ cup carrot, julienned ¼ cup baby corn, julienned ¼ cup cabbage, julienned 2 eggs, whisked 2 teaspoons red chilli flakes Lemon wedges, for garnish
Soak the rice noodles in hot water for 15 minutes while you combine the jaggery, tamarind pulp, soy sauce and water in a small bowl.
Whisk to make a smooth sauce and set aside while you heat the vegetable oil in a wok.
Add the chopped onion and garlic to cook for 2-3 minutes before adding in all the julienned vegetables and tossing on high heat.
Add the prawns and cook for a minute before you move the mixture to one side and scramble the eggs.
Once cooked, combine the eggs with the vegetables and prawns, before tossing in the noodles and seasoning with some salt.
Pour in the reserved sauce and mix quickly to coat the noodles before turning off the heat.
Sprinkle the chilli flakes, crushed peanuts, spring onions and some lime juice on top before serving hot.