Vegetable Pad Thai Noodles with Basil Foam A classic Thai dish – noodles cooked with pad thai sauce and served topped with basil foam. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 15 Mar 2019 in Recipes Course New Update Main Ingredients Rice noodles, Pak choy Cuisine Thai Course Noodles and Pastas Prep Time 16-20 minutes Cook time 26-30 minutes Serve 4 Taste Spicy Level of Cooking Easy Others Veg Ingredients list for Vegetable Pad Thai Noodles with Basil Foam 250 grams Rice noodles flat 2 medium bunches Pak choy 5-6 Button mushrooms stems removed 2 Spring onions with greens 3 Birds eye chillies fresh 1 medium Carrot peeled and cut into diamonds to taste Salt 2 tablespoons Oil 6-7 Garlic cloves sliced 50 grams Tofu cut into batons and fried ¼ cup Bean sprouts for garnishing Basil leaves a few for garnishing Lemon wedges ½ cup Vegetable stock 3 tablespoons Tamarind paste 1 tablespoon Sweet soy sauce 1 tablespoon Oyster sauce 2 teaspoons Palm sugar 1 tablespoon Dark soy sauce 1 teaspoon Red chilli sauce 3-4 teaspoons Basil leaves paste 50 millilitres Fresh cream 50 millilitres Coconut milk to taste Salt Method Bring sufficient water with salt to a boil in a deep non-stick pan. Add noodles and switch off heat. Set aside for 5-7 minutes. Drain and rinse in cold water. Set aside. To make pad Thai sauce, heat together vegetable stock, tamarind paste, sweet soy sauce, oyster sauce, palm sugar, dark soy sauce and chilli sauce in a non-stick pan. Mix well and simmer for 4-5 minutes or till the sauce thickens. Switch off heat, cool down to room temperature and refrigerate. Roughly chop pak choy. Cut mushrooms into cubes. Finely chop spring onions with greens. Slice bird’s eye chillies. To make basil foam, put coconut milk, cream, basil paste and salt in a bowl. Whisk till well blended. Strain the mixture. Transfer the mixture in a cream whipper and charge with a cartridge of nitrogen oxide and shake hard a few times. Refrigerate. To make pad Thai noodles, heat 1 tablespoon oil in a non-stick pan. Add half the garlic and sauté for 1minute. Add bird’s eye chillies, spring onion bulbs and carrot and toss for ½ minute. Add mushrooms and salt and toss. Sauté for 1minute. Add pak choy and tofu and toss well. Sauté for ½ a minute and remove from heat. Heat remaining oil in a non-stick wok. Add remaining garlic and sauté for a minute. Add noodles and 1 ladleful of pad Thai sauce. Toss and stir-fry on high heat for 1 minute. Add 1 more ladleful of pad Thai sauce, toss and cook for 1minute. Add sautéed vegetables, mushrooms, tofu, spring onion greens and bean sprouts. Toss and cook for 1 minute. Transfer pad Thai noodles onto a serving plate. Top with basil foam, garnish with basil leaf and lemon wedge and serve hot. #Basil leaves #Bean sprouts #Birds eye chillies #Button mushrooms #Carrot #Coconut milk #Dark soy sauce #Fresh cream #Garlic cloves #Lemon wedges #Oil #Oyster sauce #Pak choy #Palm sugar #Red chilli sauce #Rice noodles #Salt #Spring onions with greens #Sweet soy sauce #Tamarind paste #Tofu #Vegetable stock Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article