vegetarian pad thai

Name: vegetarian pad thai
Cuisine: American
Ingredients: 1 box extra firm tofu; 1 medium onion sliced finely; 3 sweet bell peppers sliced thinly in rounds; 1/2 box thai white rice noodle the thin flat types; 2 red chillies slivered diagonally and very thin; 2/3 cup mushroom sliced thin; 3 eggs scrambled. Do not season pls.; 3 clove of garlic minced.; 1 can bamboo shoot stems long. sliver delicately in lengths; 1 dozen beans cut diagonally; 1/2 cup carrot sliced diagonally.; 1 bunch bak choy or any greens. I used turnip greens and tasted great.; 1/3 cup coconut milk; 3 tbsp red curry paste; 2 tbsp chill sauce. My preference would be the one where the eye of chilli are visibly suspended in sauce.; 2 tbsp brown sugar or natural sugar like palm, date or grape syrup may be substituted. Honey can be tried.; 1/2 cup extra crunchy peanut butter; 3 tbsp canola oil; 3 tbsp pad thai clear sauce. alternatively use soy and seasoning sauce available at your supermarket.; 1 can small. of water chestnut halved or quartered. your preference; 1/4 cup of cilantro leaves. whole: retain stems for presentation.; 1 lime sliced into wedges; 1 sliced red chilli kept aside; 1/2 cup dry roasted peanut crumbled

svedaGanesh. @cook_3881620

sure to tantalize ur taste buds :hungry

svedaGanesh. @cook_3881620

sure to tantalize ur taste buds :hungry

Saved

Ingredients

Main Ingredients
1 boxextra firm tofu
1 mediumonion sliced finely
3sweet bell peppers sliced thinly in rounds
1/2 boxthai white rice noodle the thin flat types
2red chillies slivered diagonally and very thin
2/3 cupmushroom sliced thin
3eggs scrambled. Do not season pls.
3 cloveof garlic minced.
1 canbamboo shoot stems long. sliver delicately in lengths
1 dozenbeans cut diagonally
1/2 cupcarrot sliced diagonally.
1 bunchbak choy or any greens. I used turnip greens and tasted great.
Pad thai paste
1/3 cupcoconut milk
3 tbspred curry paste
2 tbspchill sauce. My preference would be the one where the eye of chilli are visibly suspended in sauce.
2 tbspbrown sugar or natural sugar like palm, date or grape syrup may be substituted. Honey can be tried.
1/2 cupextra crunchy peanut butter
3 tbspcanola oil
3 tbsppad thai clear sauce. alternatively use soy and seasoning sauce available at your supermarket.
Garnish
1 cansmall. of water chestnut halved or quartered. your preference
1/4 cupof cilantro leaves. whole: retain stems for presentation.
1lime sliced into wedges
1sliced red chilli kept aside
1/2 cupdry roasted peanut crumbled

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Steps

1

fry tofu with soy and sprinkle 2 tbsp of. sesame seeds. Roast till tofu is brown.
2

Fry the onion, peppers, garlic and ginger together. You can improvise by adding galangal pepper and kaffir lime stems or leaves. at this stage.
3

cook bak choy or any greens u choose and keep stock for cooking rice noodles.
4

cook noodles till soft: strain and wash in cold water . add to separate pan and fry. Use forks in between stirring to loosen strands
5

add individual fried items .....to the pan frying the onions and peppers: toss and stir fry.gently folding ingredients.
6

prepare sauce while frying other ingredients. add paste followed by coconut milk, peanut butter, pad thai clear sauce or seasoning sauce and sugar over low flame. simmer 5 mins and let stand.
7

pour over pad thai pan fried ingredients. fold in gently with fork. Turn off flame. Get ready to Garnish.
8

garnish with stems of bamboo arranged in a palm fashion .
9

sprinkle peanut crumble.Add a sprig of cilantro from the palm and keep aside lime wedges along side quartered water chest nuts
10

ENJoy WiTH a FrUITy Cabernet or with SanGRiA yummy......just bring s out the spicy kick