Ghuguni Recipe checks all the boxes for me. It is vegan, gluten-free, protein-rich and easy to make. A simple side dish that can be served as a snack too. Try making this yum curry and you will fall in love with it!
Again I go back to Wikipedia which says that , “Thai cuisine is the national cuisine of hailand. Balance, detail and variety are of paramount significance to Thai chefs. In his book The Principles of Thai Cookery, renowned celebrity chef,
writer and authority on Thai cuisine McDang wrote
for its complex interplay of at least three and up to four or five fundamental taste senses in each dish or the overall meal: sour, sweet, salty, bitter and spicy. Australian chef David Thompson, a prolific chef and expert on Thai food,
observed that unlike many other cuisines: “Thai food ain’t about simplicity. It’s about the juggling of disparate elements to create a harmonious finish. Like a complex musical chord, it’s got to have a smooth surface but it doesn’t
matter what’s happening underneath. Simplicity isn’t the dictum here, at all. Some westerners think it’s a jumble of flavours, but to a Thai that’s important, it’s the complexity they delight in.”
pouring rain things were in a chaos. Finally, I did not get to taste any of the Pad Thai as the kids had loved it and finished it all.
My kids are thrilled about it. They keep reminding me that i have not eaten this awesome dish.etc etc…. Well I do want to eat this instead of drooling over the pics…. This is my entry for Blogging Marathon were we are on a whirlwind tour around the World in 30 days!!
- 1 ½ cups flat rice noodles
- 4 tbsp oil
- ½ tblspn garlic, chopped
- 1 cup bean sprouts
- 1 cup cabbage, finely sliced
- 4-5 baby corn, sliced
- 3 tbsp peanuts roasted and roughly chopped
- ¾ cup paneer cubes ( I did not use)
- 1 tbsp soya sauce
- 1 tbsp sugar
- 1 ½ tsp red chilli powder
- 1 tbsp lemon juice
- Salt to taste
- ¼ cup chopped spring onion greens
- 2 tbsp roasted peanuts, chopped
- 1 tbsp spring onion greens, chopped
- 1 tbsp coriander (dhania), chopped
- In large bowl soak rice noodles in warm water to cover until they are limp and white, about 45 minutes in my case. Please follow the instructions of your package.
- While noodles are soaking mix lime juice, soy sauce, sugar, chilli sauce and 1 tablespoon water in small
bowl. Set aside.
- In kadhai/wok heat oil over high heat.
- Add garlic and ginger and stir-fry 30 seconds.
- Add the beans sprouts, then add carrot strips and green onions and stir-fry 1 minute.
- Add peanuts and baby corn, mix well and cook on a high flame for 2 to 3 minutes stirring continuously.
- Add lime juice mixture.
- Drain noodles and add to kadhai/ wok along with the cabbage.
- Cook covered until they soften and curl, about 1 minute.
- Divide mixture among serving plates, sprinkle with peanuts and garnish with a slice of lime and coriander.
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