I have always been in love with Thai food, the flavors, the heat , every bite gives you a different experience altogether. My love with Thai food was strengthened during my stay in Singapore and my travels to Thailand. My husband on the other hand doesn’t like to eat spicy food and is not very adventurous in trying new cuisines.
During our visit to Thailand, I knew this was the time to introduce the world of Thai food to him. We were in Phuket and were riding a really cool scooty finding our way to the Big Buddha statue we could see from near our hotel. So, we set out to the chase and in an hour’s time we were there, while coming back we found this really quaint place on the hillside, where a small boy was sitting (and taking orders) and a woman , his mother was the one cooking.
We ordered Pad Thai noodles and sat there enjoying the sunset and the first bite of that bowl of noodles made my husband fan of this dish. I have had Pad-Thai at so many places but somehow, the taste and experience I had at that small hill-side shop a mix of beautiful scenery, vacation mind and wonderful home-cooking,that day is really still so fresh in my mind.
This noodles are inspired by pad-thai flavours, This recipe serves 2
For the sauce
- Tamarind concentrate 1/4 cup
- Soy sauce 2-3 spoons
- garlic 2-3 cloves – Diced or minced
- Sugar 2 spoons
For the noodles
- Boiled noodles 2 servings
- Mix cut vegetables 1 cup full (I used broccoli, baby corn and carrots)
- Oil – 2-3 spoon
- Chill 1 cut
- peanuts 1/4-half cup Roasted and crushed
- coriander To garnish (Optional)
- Mix all the ingredients of the sauce in a pan, heat on low and make sure sugar is dissolved (You can now taste ans tweak the sweet or sourness of the sauce as per taste)- once done set aside
- Heat oil in a wok and add chili and the vegetables , keep stirring on high heat
- Add in noodles when vegetables are done (You don’t want mushy vegetables, vegetables should still be crunchy)
- Add in your sauce and give it a good mix
- Keep on heat for another 1-2 min (High heat, stirring so it doesn’t stick)
- Serve hot topped with coriander and roasted peanuts