This Vegetarian Pad Thai Noodles is all that you need for a quickie dinner today!
Sometime in the middle of September, I was lucky to actually shoot a set of oriental recipes for a client at the School of Wok, Covent Garden London. The chef at the school of Wok cooked such authentic meal that I so wished, I could dig straight into them. But most of the recipes, we were working on had meat. Grrr….
But on the second day of the shoot, I was kind of lucky to sample some Vegetarian Pad Thai… ( yes .. without Fish sauce ). I was literally blown out with the heat when I tasted that bowl of Vegetarian Pad Thai Noodles. Soon after the meal I had a chat with the chef and she said there is a good amount of heat & spice in Thai food usually.
Surprisingly Thai food that I have relinquished restaurants in the UK have been quite mild and are always tailored for the crowd except for the Nipa Thai Restaurant and at the School of Wok.
After experiencing some fab food and Live demo at the School of Wok during my shoot, I always wanted to recreate some Pad Thai at home and my experiment has been successful. The store bought sauce was quite sweet and completely different from what I have tasted from the experts.
A little bit of trial and error actually give me my perfect source for vegetarians. A little bit of tamarind-paste, chilli paste, brown sugar does it all. Yes if fish is acceptable in your diet you may steer in some fish sauce. But I have left it aside and still, our Pad Thai is absolutely
wonderful, light and delightful.
For the vegetable choices that I have used for this recipe is a selection of broccolini, baby corn, bean sprouts and sugar snaps. And that is it.
Recently the Folks at School of Wok actually asked me if I would like to review their Wok and it was undoubtedly a yes. This opportunity kindled a bit of nostalgia. They sent me a 10 1/2 inch carbon steel wok. Before you use a wok, it actually requires a bit of seasoning and preparing them to use.
How do you season a Wok? Well, first you heat the Wok at high heat until the inside and outside turns from grey to black. I allowed it to cool down completely and then using tissue paper applied a teaspoon of oil inside the wok. Heat the Wok again at high-temperature and you’re all set to use the seasoned Wok. Seasoning the Wok actually increases the longevity of the kitchen tool! Absolutely loved it and have been cooking a storm for the past one week.
Disclosure: Sandhya’s Kitchen was kindly sent a wok by the School of Wok. All views expressed here are of my own.