Veg­etable Pad Thai

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In­gre­di­ents:

½ packet flat wide rice noo­dles 1 1/2 tbsp soya sauce ¼ fresh lime juice Red crushed chili flakes 1.1/2 tbsp. veg­etable oil ½ tsp jag­gery 1 car­rot grated 1 bowl of grated cab­bage 1 grated turnip 1 cup of bean sprouts 2 tsp roasted peanuts 1 clove of chopped gar­lic ½ cup of diced semi-firm tofu ½ cup broc­coli Salt as per taste

Cook­ing in­struc­tions:

Boil noo­dles ac­cord­ing to the in­struc­tions on the packet. On a wide pan put oil to sim­mer, add gar­lic and grated veg­eta­bles to semi-cook. Add the soya sauce, jag­gery, salt, and lime juice to the cooked veg­eta­bles in the pan. Toss in the noo­dles and sprin­kle the peanut pow­der, chilli flakes and firm tofu on top and toss once again gently without break­ing the tofu. En­joy your home­made warm Pad Thai with chop­sticks and make it fun be­ing clumsy and happy.

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