By Atul Vashistha Pablo the food cartel, Sector 60, Gurgaon
Alright, grocery list time. To make this easy Pad Thai recipe, you will need:
· Pad Thai Sauce: See below.
· Pad Thai Noodles: Thin rice noodles are typically used, but any width will work.
· Oil: Any kind of mild oil that you like will work — olive oil, avocado oil, peanut oil, coconut oil, etc.
· Protein: You guys voted by a landslide for a Chicken Pad Thai recipe on Instagram, so that’s what I have photographed and written out below. But I have also included instructions for how to make Pad Thai with shrimp, pork or beef. Or a meatless Pad Thai (with or without crispy tofu).
· Veggies: I went classic and included used fresh bean sprouts and shredded carrots in this recipe. But feel free to add in any other stir-fry veggies that you love.
· Garlic: For extra flavor.
· Green onions: Actually, garlic chives are the authentic ingredient to use here. But since they can be hard to find, I have written this recipe using green onions.
· Eggs: Which we will whisk, scramble and add to the stir fry.
· Toppings: I highly recommend topping your noodles with lots and lots of chopped peanuts. And of course, a fresh lime wedge. Plus some extra crushed red chili flakes if you would like some extra heat.
* In a large pot of salted boiling water, cook flat noodles until al dente. Drain.
* In a small bowl, whisk together lime juice, brown sugar, fish sauce, soy sauce, and cayenne pepper. Set aside.
* In a large nonstick pan over medium-high heat, heat oil. Add ginger garlic paste and cook until fragrant, then Add Bell pepper, Red cabbage and Bok choy and cook until tender, about 4 minutes
* Add Soy Sauce, vinegar, Chilli Sauce and Sweet Chilli and mix it well until coated, season it with salt and pepper.
* Add the cooked noodles and toss until combined. Pour in the lime juice and toss until the noodles are coated.
* Garnish with green onions and roasted peanuts before serving.
