06 August, 2012

Thai Rice noodles


(Rice bean thread served on a bed of babycorn,mushrooms and peas with peanut and honey sauce.)
Rice Noodle: 1 packet
Baby corn:  200 gms ( par-boiled)
Peas: ¼ cup (par-boiled)
Onion: 1 small
Sesame seeds: 1 tablespoon
Mushrooms: ¼ cup 
Ginger:  1 tablespoon (grated)
Tamarind paste: less than ¼ tablespoon
Red Chili sauce: 2 tablespoon
Soy Sauce: 1 tablespoon
Honey: 2 tablespoon
Peanut: ¼ cup ( crushed )
Oil: 2 tablespoon
Salt to taste
Water: ½ cup
Thai Seasoning: ½ tablespoon
Basil leaves: 2-3 for decoration
Lemon wedges  for decoration.

Method: Take oil in a nonstick pan. Add sesame seeds and chopped onion. Once the onions start turning translucent, add baby corn, mushroom and peas. Sauté it on a high flame. Add grated ginger, salt, red chili sauce, soy sauce, and honey and tamarind paste. Add half a cup of water and bring it to boil. Once the vegetables bind well together, throw in the crushed peanuts and toss it.
Meanwhile, boil your rice noodles as per instructions on the packet. Take a platter and lay your stir-fried vegetables on it. Top it up with ladle full of drained rice noodle. Sprinkle seasoning and some crushed peanut.
Decorate it with basil leaves and put lemon wedges on the side before serving.
Enjoy !!

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