Woman's Era - - Short Story -


250 gm packet rice noo­dles (brown rice bet­ter) 2 cups broc­coli flo­rets 2 grated car­rots 1 tsp Param Ghee

1/ big onion fine sliced 2 4 lime wedges 2 minced gar­lic cloves 2 chopped scal­lions (green onion if avail­able) sea salt and pep­per to suit taste some chopped cilantro leaves

For sauce:

1 tbsp al­mond but­ter 2 tbsp tamari 3 tbsp hot wa­ter 2 tbsp cider vine­gar 1 tbsp honey


Cook noo­dles as per di­rec­tions on packet. While noo­dle is un­der cook­ing make al­mond sauce. In a small bowl mix al­mond but­ter with hot wa­ter and whisk un­til thor­oughly mixed. Add re­main­ing in­gre­di­ents and whisk again un­til thor­oughly mixed.

Add 1 tbsp of oil in a saute pan and heat over medium high heat. Add broc­coli, car­rots and onion and cook for 5 min­utes. Add gar­lic and cook fur­ther for 1-2 min­utes. Add al­mond sauce and noo­dles in the pan and toss to com­bine sea­son with salt and pep­per. Re­move from heat. Top up with scal­lions, lime wedges and chopped cilantro leaves. Thai pad is ready for serv­ing. Prepa­ra­tion time: 5 min­utes Cook­ing time - 15 min­utes serv­ing - 2

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