Pad Thai

Ingredients - Portion - 8-10

  • Rice Stick – 500 Gms
  • Garlic – 20 Gms
  • Ginger – 20 Gms
  • Chinese Cabbage – 300 Gms
  • Onion – 100 Gms
  • Carrots – 100 Gms
  • Roasted Peanuts – 40 Gms
  • Roasted Sesame Seeds – 20 Gms
  • Tamarind Paste – 40 Gms
  • Chilly Garlic Paste – 25 Gms
  • Dark Soy Sauce – 30 Ml
  • Palm Sugar – 60 Gms
  • Salt – to taste
  • Lemon – 4 Pcs
  • Spring Onion – 200 Gms
  • Coriander Sprigs – 10 Gms
  • Refined Oil – 40 Ml

Method of Preparation

  • In a large bowl filled half with water, add the rick stick and leave to soak
  • Cut onions, Chinese cabbage, and carrots to fine shreds, dice the spring onion, chop garlic and ginger pick the bean sprouts and soak them in water, cut lemon into wedges and set aside, wash and chop coriander
  • In a heavy bottom pan combine the chilly garlic paste, tamarind paste, dark soy sauce, palm sugar and ½ cup of water, and bring to a gentle boil for 6-10 minutes
  • Drain the rice stick and keep aside, in a heavy bottom wok on medium heat, add oil, ginger, garlic and sauté for 2-3 minutes.
  • Add onion, Chinese cabbage, and carrots and toss for about 2-3 minutes.
  • Add the rice stick and add the sauce made above gradually until the all the elements are evenly coated, at this point check seasoning
  • Transfer to serving bowl, garnish with coriander and serve crushed peanuts, sesame seeds, spring onion, and lemon wedges, and bean sprouts as condiments.