Hello everyone!

In the midst of packing – I made a scrumptious Thai meal (Vegetarian Pad Thai).  Easy to whip up for busy days.  Thought I’d share it before going since my flight is pretty late at night anyways.  I made extra so my husband can have it for lunch tomorrow.  I’m nice like that. 🙂 So- voila!

It’s actually just a rice-noodle stir fry with Thai flavours infused in it.  Very popular in Thailand 🙂

So here’s how I made it – hope you like it too!  I actually don’t have it on Paprika since I don’t use a recipe for it.  It’s my own version. 🙂

YUMMY-VEGETARIAN PAD THAI (for 2)

Ingredients:

• Rice noodles (1/2 packet)
• Tofu (1/2 packet)
• Bean sprouts
• Chives – cut into small pieces
• Roasted peanuts – grind
• Seasoning: Red chilli powder, Light Soya Sauce, Dark Soya Sauce, Brown Sugar, Salt, Lemon Juice, Cut Red Chilli

Method:

• Soak rice stick noodles in hot water for about 10-15 minutes until they are soft.  Rise off.
• Pan-fry the tofu in big squares.  Cut them up into little pieces after and keep aside.
• Put some oil in the pan, throw in all the ingredients except for peanuts.
• Stir fry everything together and add the seasoning.
• Season to taste
• Guidelines of my seasoning to my taste (lol):  About 1 tsp red chilli, you can cut some red chilli on the side too.  Around 2 tsp of light soya sauce and a bit more of dark to give it a nice color. Keep trying as you go along as there are different brands which have a distinct flavour.  I put about 3 tbsp of brown sugar (quite a lot!)  And I just put a tiny bit of salt (since soya sauce is salty).  I put about 2-3 tsp of lemon juice.
• Lastly, add peanuts and garnish with cut red chili.  Enjoy!

**Basically my tip with seasoning would be to keep trying as you go along till you are happy with the taste.  I personally do not take too much spice. It’s meant to have a sweet-salty-spicy flavour!

Good luck and happy cooking!

XX

B