#48 DELICIOUS NOODLES

1.PAD THAI NOODLES

Ingredients-

• Rice noodles soaked in cold water-120 gm
• Bean sprouts-60 gm
• Spring onions-50 gm
• Tamarind juice-30 ml
• Tomato paste-10 ml
• Palm sugar-20 gm
• Soy sauce-2 tbs
• Seasoning sauce-1 tsp
• Dried chili-1/2 tsp
• Preserved sweet dalkon/raddish-1 tbsp
• Diced firm tofu-1/4 cup
• Oil-50 ml

Method-

• Make a sauce a with tamarind juice,ground cashewnuts, palm sugar, soy sauce, tomato paste, seasoning sauce and dried chili. Cook it and reduce until thick. 
• Dice the tofu and fry it until light brown. Drain and dice the daikon.
• In a wok, saute garlic chive. Add the sauce, soaked and drained rice noodles and toss.
• Add the daikon, fried tofu, spring onion greens. 
• Check seasoning and toss again.
• Garlic with bean sprouts, crushed peanuts and spring onion greens.

2. BURMESE KHOW SUEY

Ingredients-

• Rice noodles-1 packet
• Onions chopped-2
• Garlic chopped-2 tsp
• Lemongrass root chopped-1
• Coriander powder-1 tsp
• Cumin seed powder-1 tsp
• Turmeric powder-1/2 tsp
• Roasted and powdered gram dal-2 tbsp
• Coconut milk-2 cups
• Mix vegetables (baby corn, broccoli.carrot, French beans and cauliflower)-11/2 cup
• Sugar-1 tsp
• Lemon juice-1/2 tbsp
• Oil-2 tbsp
• Salt to taste

For the topping-

• Salted and roasted peanuts-1/2 cup
• Spring onions-1/4 cup
• Lemon wedge-1
• Fried onions-1/4 cup
• Fried garlic 1/4 cup
• Red chilies-2 to 3

Method-

• Immerse the rice noodles in two or three cups of boiling water for approximately 10 minutes. Drain and place the noodles in a bowl of cold water. Heat one tbsp of oil and saute onions, garlic, lemongrass roots, turmeric, coriander powder and cumin seed powder. Cool the mixture and add about two tbsp of besan to make a paste. Saute the paste well in one tsp of oil and season with salt and sugar.
• Add the coconut milk and vegetables to it and simmer till the vegetables are tender: add a little water of required. Take it off the heat and add lemon juice to it. Pour this sauce over the cooked rice noodles and serve piping hot with topping of your choice.

3.COCONUT PRAWN NOODLE


Ingredients-

• Coconut milk 5-6 tablespoons

• Prawns (medium) shelled and deveined 7-8 medium

• Noodles boiled 1 cup

• Ginger 2 teaspoons

• Green chillies chopped 2

• Spring onions with greens chopped 3-4

• Fresh coriander leaves chopped 1 cup

• Oil 2 tablespoons

• Lemon juice 1 tablespoon

• Garlic chopped 2 teaspoons

• Lemon grass chopped 2 teaspoons

• Coriander powder 1 teaspoon

• Salt to taste

Method-

• Combine 1 teaspoon chopped ginger and green chillies in a grinder jar and grind into a coarse paste. Add some spring onion with greens, chopped coriander and 1 tablespoon oil and grind again. Add lemon juice and grind again. Set aside.
• Heat remaining oil in a non-stick wok. Add garlic and remaining ginger and sauté well.
• Add lemon grass and mix well. Add prawns and mix well.
• Add coriander powder, mix and sauté. Add salt and mix well.
• Add ground paste and mix. Add noodles and mix well.
• Add coconut milk and mix well. Add remaining spring onions and adjust salt. Toss to mix and cook for a minute.
• Serve hot