Pad Thai- Thai stir-fried rice noodle dish

Pad Thai as the name suggests is a Thai stir fry dish made with rice noodles and vegetables which is popular all over the world. It's perfect when you are craving for something spicy and delicious and don't have too much time to cook. It hits all the right notes and like most of the Thai dishes, it's got great balance of sweet, sour and spicy. So So good!

These noodles are saucy, peanut-y, crunchy, flavourful and super healthy. Bonus, these are vegan, gluten-free and gets ready in under 20 minutes. Its got lots of garlic, onion and crunch from carrots and french beans. I can't tell you how much I love this dish, I have been having it twice every week off-late. It comes together so quickly with just very few ingredients.

I got introduced to Thai food some 7 years back when I stayed with my sis-in-law in Bangkok for a week at her mother's place. Our only agenda used to be eating at her favourite restaurants and of course sipping bubble tea. Stir-fried morning glory, Som Tam, Tom Kha Ghai, Pad Thai, Tom Yum soup...you name it and I had it. Honestly, I have not eaten such amazing Thai food ever again in India!

Thai food is healthy, clean and simple. It's not at all heavy and has so much flavour. While most of the restaurants in India only serve Thai Green or Red curry, there are tons of other dishes too and this Pad Thai is one of my favourite Thai dishes. I have used carrot and french beans in this recipe but you can go traditional route and add pan-fried tofu, mung bean sprouts and spring onions too! Or add in shrimp if you are a non-vegetarian.

This dish is made using light soy sauce and not the regular thick soy sauce which is usually available in India. Thick soy sauce has too strong of a flavour and it doesn't go well with this dish. You can easily find light soy sauce in Gourmet stores and even order online on websites like Amazon.

Pad Thai- Thai rice noodle stir-fry dish made with vegetables. It's quick, flavourful and super-healthy.

Diet: Vegetarian/Vegan/Gluten-free
Type: Main course
Serving: 1-2 people

Ingredients

1 Tbsp oil
1 Tbsp chopped garlic
1/2 cup chopped onion

2 Tbsp light soy/1 Tbsp regular soy sauce

2 Tsp jaggery powder
1+1/2 Tsp lemon juice

1 Tsp chilli flakes
2 tsp chili garlic sauce/sriracha/schezwan sauce
Carrot ribbons (Use peeler to make carrot ribbons)

8-10 French beans - cut into halves lengthwise
1+1/2 cup cooked rice noodles
2 Tbsp roasted and crushed peanuts + extra for garnish
Few springs of coriander

salt to taste

Method

Cook rice noodles according to package instructions and make sure they have a bite. Once cooked, run under cold water and keep aside.

Heat oil in a pan and add chopped garlic and cook it for about 2 minutes on low heat.

Next add finely chopped onions and cook until onions are slightly brown.

Now add in soy sauce, jaggery powder, lemon juice and chilli flakes and mix with onions. Cook till sauce is simmering.

Next add carrot ribbons and french beans and cook them on high heat for 2-3 minutes.

Finally add in rice noodles, crushed roasted peanuts and season with salt. Toss everything together till noodles are nicely coated and hot. (Light soy sauce is salty so don't add too much salt).

Serve hot with additional garnish of lemon wedge, chilli flakes, coriander and more peanuts.

Notes:

Substitute jaggery powder with regular jaggery/sugar/palm sugar.