Pad Thai Noodles

By Deepali Khetarpal 4 years ago

Ingredients

500grams Rice Noodles (Flat)
1 cup Tofu
2 cloves Garlic
1 Onion
1 Carrot , sliced into wedges
1 Green Capsicum,cut into wedges
1cupBroccoli , florets
1 cups Bean Sprouts(optional)
1 cup Spring Onion ,sliced
Coriander Leaves , small bunch, finely chopped
1/2 cup Roasted Peanuts ,coarsely powdered
2tablespoons Oil , for stir-frying
Lemon wedges , for serving
1/2 cup Tamarind Water
1/4 cup Soy sauce
2 tablespoons Sriracha sauce
1/4 cup Brown Sugar

Method

Bring a pot of water to a boil and remove from heat. Soak rice noodles in the hot water for 15 to 20 minutes. Drain and rinse with cold water. Keep aside.now,
In a bowl, add the tamarind water, soya sauce ,sariracha sauce and brown sugar and stir well.and keep aside.Place your wok over medium-high heat. Add a tablespoon of oil plus the garlic and onions. Stir fry for about a minute .Add the carrots, bell peppers & broccoli and stir-fry 2 minutes until the vegetables are lightly done.Stir in the tofu and toss for a fewseconds.Now add the drained noodles and 1/3 of the pad thai sauce. Stir-fry everything together for 1 minute
Add a little more sauce and continue stir-frying in the same way for 1-2 more minutes, or until the noodles begin to soften.Add the bean sprouts plus the remaining sauce. Stir-fry untill the sauce start coating the noodles.Add coarsely powdered peanuts and chives and serve with lime wedges.

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Foodology by Deepali