Ingredients: Pad Thai; sweet and sour
- Rice flat noodles – a handful
- chopped garlic – a table spoon full
- one diced large onion
- two julliened carrots
- diced cabbage – a bowlfull
- bulbs of spring onions – diced
- spring onion greens – a handful
- some dark jaggery
- tamarind -5-6 pieces
- chilly sauce – as per taste
- Oil for cooking – 2-3 tablespoon full
- salt to taste
Optional Ingredients: julliened bell peppers, bean sprouts or moong sprouts, mushrooms, crushed fried peanuts, red chillie flakes etc.
STEP :1 Soak the dark jaggery and tamarind together in some water and keep it aside. ( dark jaggery is preferred over light coloured jaggery as the light coloured one goes through chemical processing).
STEP :2 Chop the vegetables.
STEP :3 in a wok or kadhai add 2-3 tablespoon full of oil. Once oil is hot add the chopped garlic. Saute it a bit then add the diced onions and bulbs of spring onions. keep the flame on medium to high.
STEP : 4 Alongside the cooking of vegetables, cook the rice noodles. In a vessel/big pan boil 1 & 1/2 litres of water. Add half a teaspoon of salt to it and a few drops of oil. Add the rice flat noodles to the boiling water and let it cook for a while. Do not overcook. It should be aldente i.e. almost ready.
The Rice Noodles are ready. Use a colander to drain out the water. keep the hot noodles aside.
STEP :5. Back to the veggies. Once the onions are done then add the chopped vegetables. Add salt to the veggies. Add some green chilly sauce ( as per taste). Add the spring onion greens when other veggies are soft and almost done.Keep sauteing for some more time.
STEP : 6. Once the veggies are done, next step is to add the cooked Flat Noodles into the Kadhai. Stir the contents for a while.
STEP: 7. Now add the jaggery cum tamarind juices to the kadhai. Strain the liquid before adding it. Check the almost done Pad Thai for seasoning.
STEP: 8. When Pad Thai is ready, add some finally chopped spring onion greens as garnish.
SWEET & SOUR PAD THAI IS READY. SERVE IT HOT.