This authentic Pad Thai Noodles is delicious to rustle up on a weeknight for a quick dinner menu. Suitable for Vegan, Vegetarians and Gluten Free diet.. Yes, It does not have Fish Sauce.
Course: Lunch & Dinner
Keyword: noodles, pad thai, vegan noodles
Author: Sandhya Hariharan
300gPad Thai Noodles
1TbspChilli paste or 1 Tbsp Siracha Sauce
1TspGarlic paste or 2 cloves of garlic
1Thai Red Chilli
12- 15Sugar Snaps
10Baby Corn sliced into 2
50groasted peanutscoarsely chopped
Salt & Pepper as needed.
Garnish with Spring Onions & Coriander Leaves
In a small bowl, mix tamarind paste, chilli paste, brown sugar, juice of half lime and 1Tbsp of water. If you are using Tamarind Sauce, you might not need water to mix.
Heat sesame oil in a wok and add the garlic. Saute for a minute, check it doesn't burn. Add finely sliced Thai red Chilli, Brussel Sprouts and saute for 3-4 minutes in high heat. Add the Stir in Pad Thai Noodles and cook them for 2 minutes.
In a separate pan, heat 1 Tsp of Sunflower oil, add Broccolini, sugar snaps and baby corn. Sprinkle with salt. Allow them to cook onto the pan for 6-7 minutes and set it aside.
Add the stir-fry vegetables to the Pad Thai Noodles and cook for another 2 minutes, stirring often.At this stage add all the sauce to the Noodles, stirring every now and then for the next 2 minutes. Check for flavours and add salt & pepper as needed. Add more sauce to suit your pallette.
Sprinkle some crushed peanuts, lime juice, spring onions and coriander leaves. Serve Vegetarian Pad Thai Noodles hot.