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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
- 250 grams flat rice noodles
- 2 medium pak choy bunches
- 5-6 button mushrooms, stems removed
- 2 spring onions with greens
- 3 fresh bird's eye chillies
- 1 medium carrot, peeled and cut into diamonds
- Salt to taste
- 2 tablespoons oil
- 6-7 garlic cloves, sliced
- 50 grams tofu, cut into batons and fried
- ¼ cup bean sprouts
- A few basil leaves for garnishing
- Lemon wedges for garnishing
- 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
- Salt to taste
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.
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