Pad Thai

Pad Thai can be made many different ways as also a lot of different varieties of vegetables can be used.  The following is how I made it.

This is recipe 19 of 30 :)

Recipe:

Rice noodles - 1 pack 

Baby corn - 15 oz.

Crimini mushrooms - about 15

Bean Sprouts - 3 cups

Shallots/Onion - 1/2 cup

Garlic - 4 cloves

Roasted peanuts - 3/4 cup

Oil - 3 tablespoons

Cilantro - 1/4 cup

Vegetable bullion - 1 cube

Salt - to taste

Water for boiling the noodles as well as for the vegetable stock

Lemon - 1

For Pad Thai Sauce:

Tamarind paste - 1 tablespoon

Sugar - 2 teaspoons

Soya sauce - 2 tablespoons

Green chillies or chili sauce - 1 tablespoon

Sugar - 2 tablespoons

• Cook the pad thai noodles in boiling water, until al dente.  
• Prepare pad thai sauce by mixing the sauce ingredients listed above.  Whisk it for a minute.
• Prepare stock by dissolving the vegetable bullion in a cup of boiling water.
• Heat oil in a wok.  Add garlic, shallots/onion.  Stir fry for about a minute.  
• Add baby corn, mushrooms, vegetable stock.  Stir fry for about 2 minutes.
• Add the noodles.  Gradually pour the pad thai sauce over it, continue to stir fry for 2-3 more minutes.
• Add bean sprouts and stir fry about 2-3 more minutes.
• Serve hot, topped with finely chopped cilantro, roasted peanuts.  Garnish with lemon wedges.