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  • Street-Style Pad Thai: The Sauce

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    Smita Acharya
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    Cook the book

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    68 views5 pages

    Street-Style Pad Thai: The Sauce

    Uploaded by

    Smita Acharya

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    of 5

    Street-style Pad Thai

    The sauce
    3 tbsp sriracha
    2 tsp light soy sauce
    3 tbsp dark soy sauce
    3 tsp lime juice
    3 tsp brown sugar
    3 tbsp water

    The noodles
    1 cup medium broccoli florets
    100 gms (1 bundle) flat rice stick noodles
    2 tsp sesame oil
    1 small onion, sliced
    1 tsp ginger, grated
    3 garlic cloves, minced
    1 small red chilli, finely chopped
    ½ cup firm tofu cubes (½-inch size)
    ½ cup baby corn, sliced lengthwise in half
    ¼ cup red peppers, thinly sliced
    1 tsp light soy sauce
    2 eggs, whisked (optional)
    2 spring onions, cut into 1-inch long pieces
    2 tbsp toasted peanuts, crushed
    2 tbsp basil or mint leaves
    1 lime, cut into wedges

    natashacelmi1 www.natashacelmi.com Natasha Celmi


    Street-style Pad Thai

    PUTTING IT TOGETHER -

    Whisk the ingredients for the sauce and keep it aside.

    Blanch the broccoli florets until they are cooked halfway. Drain and keep it aside.

    Throw the noodles in a pot of boiling water until they are soft but still have a bite
    (al dente). It is important not to overcook the noodles. Toss them gently with 1 tsp sesame oil,
    separating the noodles with your hands. Keep aside.

    Heat a large non-stick frying pan and add 1 tsp sesame oil. Add the onions and cook
    for 30 seconds. Add the ginger, garlic and chillies, and cook for a further 30
    seconds on a medium flame. Add the peppers and baby corn, and sauté for 30
    seconds. Add the tofu cubes and brown them on all sides; then add 1 tsp light
    soy. If you are using eggs, make space in the centre of the pan and scramble
    the eggs. Add the broccoli and half the spring onions.

    Turn the heat down to a low flame and add the noodles. Add half the sauce and gently
    toss everything in the pan. Add some more sauce if required, or save it to add
    on top, just before serving, as the noodles tend to absorb the sauce. Turn the
    flame off and scatter the toasted peanuts, remaining spring onions, fresh herbs
    and a good squeeze of lime. Serve straight away.

    natashacelmi1 www.natashacelmi.com Natasha Celmi


    Hearty Burmese Khao Suey

    The curry
    1 tbsp vegetable or sesame oil
    2 onions, finely chopped
    4 garlic cloves, minced
    3 tbsp gram flour (besan)
    1 tbsp sesame or vegetable oil
    1 tbsp ginger, grated
    2 green chillies, slit halfway
    1 lemongrass stalk, finely chopped
    4-5 kaffir lime leaves (optional)
    ½ tsp turmeric
    1 tsp cumin powder
    1 tsp coriander powder
    ½ tsp red chilli powder
    ½ cup + 1/4 cup water
    1 cup mushrooms
    ¼ cup broccoli
    ¼ cup baby corn
    ¼ cup tofu
    2 cups coconut milk
    1 tbsp lime juice
    1 tsp salt

    The condiments
    2-3 cups wheat or egg noodles, cooked
    ½ cup crushed peanuts, toasted
    4-5 lime wedges
    ¼ cup fresh coriander
    ¼ cup spring onions, chopped
    6 garlic cloves, thinly sliced
    2 onions, thinly sliced
    2 boiled eggs, quartered

    natashacelmi1 www.natashacelmi.com Natasha Celmi


    Hearty Burmese Khao Suey

    Prepare the condiments tray. Pan-fry the onions and garlic separately in 1 tbsp of oil
    till they are crunchy. Remove with a slotted spoon and drain on a paper towel
    to remove excess oil. Keep it aside.

    Toast the gram flour (besan) in a small


    non-stick pan over a medium flame for about 2 minutes, and stir constantly till
    it turns light brown and smells nutty. Transfer to a small bowl and keep aside.

    To make the curry, heat a large saucepan and add the oil. Add the onions and cook till
    they are soft. Add the ginger, garlic and chillies, and cook further for 30
    seconds. Add the lemongrass, torn kaffir lime leaves, turmeric, cumin,
    coriander, chilli powder and 1 tsp salt with ½ cup of water. Cook for a minute
    to get a fragrant paste. Add the vegetables and cover the pot. Cook for 2-3
    minutes.

    Combine the gram flour with ¼ cup of water and stir to remove all the lumps. Add this
    mix to the pot and cook till it is thick. Add in the coconut milk. Taste and
    adjust the salt. Squeeze in the lime juice and mix well.

    To serve, put some noodles in a bowl. Add the curry and top with the condiments of
    your choice.

    natashacelmi1 www.natashacelmi.com Natasha Celmi


    Sriracha Sauce

    4 soaked dry red chillies or fresh red chillies


    1 large red pepper (100-120 gms)
    6 garlic cloves, minced
    2 tbsp apple cider/white vinegar
    2 tbsp tomato puree
    2 tbsp brown sugar
    1 tbsp light soy sauce
    1 tbsp water
    ½ tsp salt

    If you are using dry red chillies, soak them for 3-4 hours till they are soft and
    plump. The fresh red chillies can be used straight away. Blend all the ingredients
    in a blender till you have a smooth puree. Cook the red puree in a saucepan and
    bring it to a boil. Simmer on low heat for 5 minutes till the flavours come
    together, and the sauce is thick. Taste and adjust the flavours. Refrigerate in
    an airtight jar for up to 2 weeks.

    natashacelmi1 www.natashacelmi.com Natasha Celmi

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