वेजिटेबल पाड थाई नूडल्स | Vegetable Pad Thai Noodles | Sanjeev Kapoor Khazana

VEGETABLE PAD THAI NOODLES

Ingredients

2 spring onions, chopped with the greens
1 cup shredded purple cabbage
½ cup mixed coloured capsicum strips
10-12 small broccoli florets, blanched
6-8 button mushrooms, thickly sliced
250 grams flat rice noodles
2 tbsps sesame oil
1½ tbsps finely chopped garlic
1-2 fresh red chillies, chopped
150 grams tofu, cut into ½ inch cubes
¼ cup beans sprouts
1 tsp sugar
Salt to taste
1 tsp soy sauce
Coarsely crushed roasted peanuts for garnish
Diagonally sliced spring onion greens for garnish


Method

1. Soak the noodles in a large bowl of warm water for 5 minutes.
2. Heat sesame oil in a non-stick wok. Add garlic and red chillies and sauté for a minute.
3. Add spring onion bulbs, purple cabbage, mixed coloured capsicums, broccoli florets, button mushrooms and sauté on high heat for 3-4 minutes.
4. Add tofu and mix well. Cook for 1-2 minutes.
5. Drain the noodles and add into the wok, stir in the beans sprouts, spring onion greens, sugar, salt and soy sauce and toss well. Transfer into a serving bowl, garnish with crushed peanuts, spring onion greens and serve hot.

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