Thai Style Noodles

Eversince the lockdown I have been experimenting quite a lot with different kind of food that I am craving. But satisfying my craving for Thai style noodles took me five days to be precise. I knew I wanted the authentic taste,which meant I had to use sprouts or micro greens. Sprouting my own fat-stem micro greens did take a good  four days. But the resulting taste was worth it.

I made my version with chicken, which can easily be omitted for a vegetarian version. Also the choices of vegetables can be altered to suit your taste.

 

Try out our Thai Panang Curry, Thai Green Curry and Satay Chicken with Peanut Dip

Here is a dessert you might be interested in Mango Coconut Milk Pudding

Ingredients:

150 gm noodles

1 cup cooked chicken, boneless (optional)

1 onion, sliced

1/2 cup carrot, thin sliced

1/2 cup beans, cut into long slices

1 cup mung bean sprouts

5-6 garlic pods crushed

Basil leaves

Sesame oil

1/2 cup roasted peanuts

1 tbsp rosated sesame

Lemon wedges

For the sauce:

1/4 cup veg/chicken stock

2 tbsp soya sauce

1 tbsp sugar

1 tbsp red chilli paste/flakes

1 tsp tamarind paste or 2 tsp vinegar

Salt to taste

Method:

Boil the noodles, drain the water and give it a cold bath. Then put a spoon of oil and mix it so that the noodles does not stick.

Prepare the sauce by mixing all the ingredients together, and simmer for 3-4 mins. Do a test check to see that it's a balance of hot, sweet and tang as per your preference. Adjust if needed.

Heat oil in a wok, add the garlic. Then add the onion, carrot and beans. Fry till it's cooked but crunchy. Add the sprouts and fry for a minute or two more. 

Add the chicken if using. Add basil and then add the sauce and noodles.

Add salt to taste. Give it a nice stir. Garnish with a topping of peanuts and sesame and serve with lemon wedges.

**Tastes better with Pad Thai or Glass/Rice Noodles