Thai Red Curry With Tofu & Vegetables

Thai curries are famous for their distinct flavors and the coconut base. And I love the fact that you can create beautiful variations by using different types of curry pastes or spice blends to make a red, green or yellow curry. This Friday night, we experimented with the Thai Red Curry made with Tofu and vegetables. What better way to get some protein, vitamins and loads of nutritious juices into our system than make a fulfilling curry! The best part, it was so easy to make, did not need much preparation, as we used a ready-made paste, and it tasted great with hot Jasmine Rice. Perfect for Vegans too! Flavored with lemongrass, basil, kafir leaves and laden with veggies, tofu and bamboo shoots, this Thai Red Curry is surely something that will please your palates!

Ingredients
Adapted from original recipe over at Epicurious

1 medium onion, halved lengthwise, then thinly sliced crosswise
1 tablespoon vegetable oil
1 large garlic clove, chopped
2 teaspoons bottled Asian red-curry paste such as Thai Kitchen brand
1 (14-oz) can unsweetened coconut milk (not low-fat)
1 teaspoon salt
1 (1-lb) package frozen mixed vegetables such as broccoli, corn, and red peppers
1 (14- to 16-oz) block firm tofu, rinsed, patted dry, and cut into 1/2-inch cubes
1 tablespoon Asian fish sauce (optional, omit for vegetarians)
1/4 cups water

Method
Cook the onion in oil in a wide 4-quart heavy pot over moderately high heat, stirring occasionally, until pale golden, about 3 minutes. Reduce heat to moderate, then add garlic and curry paste and cook, stirring, 1 minute.

Stir in coconut milk, salt, and remaining 1/4 cup water and bring to a boil. Stir in vegetables and return to a boil. Cover pot, then reduce heat and cook at a brisk simmer, stirring occasionally, 2 minutes. Gently stir in tofu and simmer curry, partially covered, until vegetables are tender, 7 to 8 minutes.

Remove pot from heat and stir in fish sauce and salt to taste.

To make Jasmine Rice, rinse rice briefly in a sieve and drain, shaking sieve to remove excess water. Bring rice and 1 1/2 cups water to a boil in a 1 1/2- to 2-quart heavy saucepan over high heat, then cover pan with a tight-fitting lid and cook rice over low heat until water is absorbed and rice is tender, about 15 minutes.

Transfer the delicious Thai Red Curry with Tofu in a serving bowl, garnish with some basil and lime wedges, and serve hot with Jasmine Rice.

Need more Thai inspiration? Then check out these basic Thai sauce recipes and Thai Pineapple Fried Rice recipe

Grilled Marinated Tofu Wraps

Tofu is the most under-rated food that I know of, and though I do know about its nutritious benefits, I tend to be restrictive in experimenting with Tofu. But on a rainy evening, when we were not in the mood for an elaborate meal, the idea of making Grilled Tofu Wraps spurred my mind. Wraps are a great way to use up a variety of vegetables in your food, and grilled Tofu adds a wonderful flavor to the otherwise simple wraps. Plus, this is one Fusion recipe that has several regional flavors mixed in it - from Thai red curry and peanut sauce to guacamole and sun-dried tomato salsa, its a fusion of flavors that really works well together! Serve it with any dipping sauce, and these Tofu Wraps are going to sizzle your plate!

Ingredients
1/2 slab of extra firm tofu - cut into thick slices for grilling
1 tbsp soy sauce
1 tbsp Thai Red Curry Paste
2 tbspn olive oil
1 tsp peanut sauce

For the Wrap
Spinach or Sun-dried tomato Tortillas
chopped vegetables - tomatoes, bell-peppers, onions
1/2 cup cooked rice - (optional)
chopped lettuce
cucumber - finely chopped
guacamole (or peanut sauce) - (optional)
sun-dried tomato salsa - (optional)

Method
Take the first four ingredients for the Marinade and mix them well. Add the Tofu slabs to this mixture, cover and refrigerator for at least 1 hour.

Now heat up your grill pan to medium high. Take the Tofu slices, remove excess marinade, and place them on the grill. Leave a pan underneath to collect dripping fluids.

Grill them on one side for about 4-5 mins, till you see light grill marks start to appear; then turn them over and do the same for the other side.

Once done, remove from grill and allow them to cool down. Then cut these into tiny bite-sized cubes.

To assemble the wraps, take each tortilla and layer it with rice and guacamole. Mix all the chopped vegetables in a bowl and season with salt and pepper. Then add the chopped tofu cubes and the vegetables to the wrap. Roll it up and seal it with 2 toothpicks. Or cut it in half and fix with a toothpick.

Serve the Grilled Tofu Wraps with your favorite Dipping sauce! A tasty and healthy meal, ready in no time!

Related Recipes:
Mandarin Thai Tofu Satay
Tofu & Basil Thai Soup
Pad Thai with Tofu

Thai Basics - Red & Green Curry Paste

Thai recipes are favorites for many people, including myself! I love coconut-based gravies, but its the special herbs and spices that are so typical of Thai cuisine, which attract me even more. Use of exotic spices like lemongrass, galangal and kafir leaves makes it interesting to the palate, and an easy way to incorporate vegetables in your diet! With these basic recipes to make Thai Red & Green Curry paste, you are all set to enjoy authentic Thai Curries any time you want, made fresh in your kitchen!

These are Basic Thai Curry pastes, and once you gather all the ingredients, you can make both of them at home, and store them for future use. They will stay fresh in a refrigerator for more than a month! You can find all the spices below at either an Asian food store, or the asian-food aisles in your local supermarkets, or even at World Food Market.

Red Curry Paste
3 shallots - sliced
1-3 red chillies (or 1-3 tsp Thai red chilli sauce)
3 cloves garlic
1/2 inch piece galangal, peeled and sliced (or use ginger instead)
1 tsp ground cumin
3 tbsp fish sauce
**for vegetarians, use soy sauce instead
1 kaffir lime leaf
1 tsp sugar
1/3 cup coconut milk

Method
Place all ingredients in a food processor or blender and process well.
To use immediately, fry the paste in some oil to release flavors before adding meat, tofu or vegetables. Add more coconut milk, as desired. Refrigerate in an air-tight jar for preserving up-to 1 month.

Green Curry Paste
1 stalk lemongrass
1/2 tbsp ground coriander
1 tbsp cumin
1 tsp sugar
1-2 green chillies - chopped
3 cloves garlic
1 thumb-size piece of galangal
3-4 kaffir lime leaves - stems removed
1 cup fresh coriander, include both leaves and stems
1 tsp. dark soy sauce
1/3 cup coconut milk (or more - enough to keep the blades turning)
2 tbsp soy sauce

Method
Place all ingredients in a food processor or blender and blend nicely. To use the paste immediately, first fry it in a little oil until fragrant. Then add the rest of your can of coconut milk and your meat, seafood, or vegetables. Also add leftover lemongrass stalk, if desired, for added flavor.

Non-vegetarians can replace the soy-sauce with fish-sauce for more authentic flavor. Add more chili sauce directly to the curry if this is not spicy enough for you. To lower the spice level, add more coconut milk and lime juice. Use fresh lemongrass and basil for enhancing the Thai flavors in your curry, adding these at the last minute.

Just keep a small spice jar handy, filled with these basic Red & Green Thai Curry Pastes; this will make preparing Thai recipes much more easier on the fly; in fact, these spices are highly versatile, and can be used to flavor Tofu Soups and Stir-Fry's too!

Related Recipes:
Tofu & Basil Thai Soup
Vegetarian Pad Thai
Mandarin Tofu Satay

Mandarin Thai Tofu Satay (Stir-Fry) & Jasmine Rice

I first tasted Mandarin Tofu Satay in a quaint walnut-creek Thai restaurant, and was immediately taken in by the taste. I'm not a fan of tofu, yet I was totally blown away by the Thai Tofu Satay, which was basically grilled tofu marinated in thai sauce then drizzled with a typical mandarin sauce made with red-curry paste, soy sauce, sesame and peanut sauce. And then recently, I saw a recipe for the classic Mandarin Tofu in Jeanne Lemlin's cookbook, and I knew it was time to take my Thai cooking to the next level! Sweet-n-sour, with a spicy red-pepper kick, I combined the satay with a stir-fry and served it over plain white jasmine rice. The result of this expriment was a beautiful and inviting platter with chunks of marinated, grilled and pan-fried tofu, emanating numerous flavors and aromas that are so typically native to Thai recipes!

I have made Thai Green Curry before, and it was time to try the Red-curry this time. I am going to list the basic recipes in another post, but for now, let's indulge in a fusion of flavors with the recipe below. Traditioinally, Satay is made by marinating the tofu, then grilling it on skewers and serving it with dipping sauce. But here, I've modified the recipe to stir-fry the Tofu rather than grill it, so it can be served over Rice. The addition of mandarin and wasabi is what sets this recipe apart, and is perfect for those who love spicy food! Off this goes to Kaykat, for her Think Spice-Think Wasabi event.

Ingredients
1 pound extra-firm tofu - cut into 1-inch cubes
1 bell pepper - cut into thin strips
1/2 onion - cut into strips
** cut veggies into cubes if you intend to grill using skewers
2 cup plain cooked jasmine rice
crushed peanuts or sesame seeds - for garnish

The Marinade
2 tbsp soy sauce
2 tbsp sesame oil
1/4 tsp wasabi
2 tbsp sherry (optional, but recommended)
1/4 tsp red-pepper flakes (optional, this can get really spicy!)

Mandarin Sauce
2 tbsp coconut milk
3 tbsp peanut butter (or thick peanut sauce)
2 garlic cloves - minced
1 tsp red-curry paste
1 tbsp brown sugar
1 small mandarin - sliced, and skin removed
1 tbsp lime juice or vinegar

Method

Tofu Satay
Mix the ingredients for the marinade and set aside. Take the tofu cubes, pat them dry to remove water content, then toss them into the marinade and let it it in the refrigerator for at least 30 mins.

Mix all the ingredients for the Mandarin Sauce and blend to a smooth paste in a food-processor. Make sure its smooth and there's no residue, especially of the mandarin skin. check for your taste, and add seasoning if necessary.

Now take about 4 tbsp oil in a pan, and shallow-fry the tofu pieces in it. keep turning around so that it does not burn, yet wait till it becomes hard on the edges and turns golden-brown in color.

In another wok, add 1 tbsp oil and saute the onions and bell-peppers till glossy and cooked. Add the prepared sauce to it, then toss in the stir-fried tofu. Mix everything well together till evenly coated. Adjust for taste, then remove from flame and set aside.

Grilling or Roasting the Tofu
If you are grilling the satay, thread the tofu, bell peppers and onions on the skewers. Meanwhile, prepare the grill or preheat the oven to 450 degrees. If you are roasting the tofu in the oven, place it in 1 layer in a large, shallow baking dish such as a 9 x 13-inch lasagna pan for 20-25 mins. Drizzle half of the sauce over tofu, and use the remaining sauce to serve with the Tofu Satay

When ready to serve, start with a layer of cooked rice, then top it with the Tofu Satay. Drizzle remaining sauce over the dish, then sprinkle some crushed peanuts or sesame seeds over it. Enjoy your delicious Thai Tofu Stir-Fry, complete with scintillating flavors of mandarin, wasabi and the ever-traditional soy and peanut sauce!

Related Recipes:
Tofu & Basil Thai Soup
Vegetarian Tom-Kha-Gai Soup
Sweet & Sour Potatoes with Mango

Tofu & Basil Thai Soup

If there's one thing I love about Thai food, it is the variety of flavor in their curries. A spoonful of red, green or yellow curry paste can add such a wonderful taste to an assortment of veggies! After mastering the recipe for Veg Tom Kha Soup, I decided to try a hand at this classic Thai Soup with Basil and Tofu. Its a very simple broth made of coconut milk and flavored with all the Thai herbs like lemongrass, galangal, kafir lime and ginger, coming together with the basil, tofu and peas to make this delicious and healthy soup.

Tofu, which is generally considered to be very bland, can miraculously take on the flavor of its surrounding ingredients making it a highly versatile as well as highly nutritious part of a healthy diet. Tofu is a very good source of protein, specifically soy protein, as well as numerous other nutrients like manganese, copper, iron and omega-3 fatty acids. It is also an excellent source of calcium which can help prevent the accelerated bone loss and untimely rheumatoid arthritis. Basil comes with its own share of heart-healthy properties, and also acts as a great cleansing agent. Hence it would be a fitting entry to Susan's Beautiful Bones event, and also to Michelle's Herbal Essence!

Ingredients
1 cup firm tofu (cubed or diced)
1/4 cup fresh basil leaves
1/4 cup peas - boiled
1/2 cup coconut milk
1/2 tsp salt
1/2-1 cup water (or veg broth)
2 tsp green curry paste (recipe below)
fresh lime juice - to taste

Green Curry Paste
2 green Thai chilies
1 tbsp chopped garlic
1 tbsp chopped shallots
1 tspn chopped galangal
1/2 tspn chopped kaffir lime rind
1 tspn chopped lemongrass
1/4 tspn roasted cumin seeds
1/4 tspn roasted coriander seeds
1/2 tspn salt

Add the green chillies to a food processor and blend. Then add the garlic and shallots. Again give a whirl on the mixer. Finally add all the remaining ingredients and blend well to form a thick smooth paste.

You can either use the recipe above or use the store-bought Thai green curry paste. I've tried the ones from Trader Joe's before and they are pretty good.

Method
In a heavy pan, add the green chilli paste with 2 tbsp of coconut milk and roast a bit. Add salt and lemon juice, then the rest of the coconut milk and water to form the base of the soup. Add half of the basil leaves, then cover and let it simmer for about 5-7 mins. Keep stirring in between to let the coocnut milk be infused with the flavor of the thai green paste and basil.

When it starts to simmer, add the boiled green peas and pieces of tofu. Now lower the heat and cook for another 7-8 mins. Check for taste and add more green chilli paste or lemon juice if required.

Finally, just before serving, add the remaining basil leaves. Top with some shredded ginger if you like and serve hot. The spicy green chilli paste adds a wonderful flavor to this Basil and Tofu soup, giving it a Thai touch. You can add more veggies like carrots, shallots, or baby corn to the soup to make it suit your taste. The Thai Green Chilli paste can be made in advance and stored in the refrigerator for about a week.

Similar Recipes:
Chinese Hot & Sour Soup
Green Pea & Mint Soup
Roasted Cauliflower & Bell-pepper Soup

Vegan Rice Paper Rolls (Veg version of Thai Ahi Rolls)

Spring Rolls are a famous appetizer on Asian Menus, and they taste great too, whether they are vegetarian or filled with meat or fish. The only problem is that they are fried, and they also hold quite a bit of oil in the pastry shell. So I was very happy to be served Vegetarian Rolls which were not fried; rather, they were just wrapped using Rice Paper sheets. These tasted great, and were a whole lot healthier than the spring rolls (which I love, btw!) So if you've eaten a lot of calories for a few days and need to cut down on some, or simply seek to eat something healthy yet delicious, Rice Paper Rolls will work great for you. And the best part, it took me less than 20 mins to make all the rolls! The recipe I describe below is a Vegan Recipe, but I've suggested variations at the end of the post so you can modify it to suit your taste!

Ingredients
1 small cucumber - peeled and chopped
1 small carrot - peeled and chopped
1/2 cup lettuce - chopped finely
1/4 cup mint leaves
3 tbsp pickled ginger - finely sliced
1/4 cup chives - chopped (optional)
1/8 cup mushrooms - finely sliced
2 tbsp olive oil
salt and pepper - to taste
3 tbsp peanut powder
4-6 tbsp cooked rice
1 pkt rice paper sheets (3" x 9") (available in grocery stores, asian food aisle)

Method
Mix all the chopped vegetables, pickled ginger, rice and mushrooms together. Drizzle with the olive oil, salt and pepper, and toss around so they are evenly coated.

Soften rice paper sheets by soaking in warm water for approximately 30 seconds each. When soft and pliable, remove and place on a clean cloth or cutting board. Gently lay a small amount of the filling along the centre of the rice paper. Add the peanut powder on the top. Fold the sheet from one side to the other forming a neat wrap. The paper is thin, but it is easy to roll and will stick together. Apply a toothpick in the center to hold the roll, especially if you want to serve it to guests. Repeat the process for all the rolls.

There, your healthy, crunchy and delicious appetizers are ready. Serve these with Sweet and Sour Sauce on the side, or with plain tomato salsa. These work great for a tea party or a mid-evening snack! I'm sending it over to Suganya's "Vegan Ventures" event where you'll see loads of vegan recipes!

Tip: You can add Ahi Tuna to the mixture to form the authentic Ahi Rolls. This is a vegan recipe, but you can also add eggs or cheese to make a variation; anything that makes these rolls more inviting!

Veg Tom-Kha Gai (Thai Soup)

We generally think of soups when we want to eat something healthy, or just need a tasty appetizer. And though Tomato soup has always been my favourite, another one that comes really close is the Tom-Kha Gai - a vegetarian Thai soup based in coconut milk that has Asian herbs and spices to impart a delicate tangy and spicy flavor. I'm sure people who've been to Thai restaurants must have tried this one; we always order a large family-size bowl of Tom-Kha Gai which forms a major part of my Thai meal:) This soup is easy to make, but it does use specific herbs so I'd advise you to plan for it and visit asian grocery stores (or even the asian foods section in supermarkets) to get all the ingredients in advance. But believe me, your efforts will surely pay off when you taste this delicious soup!

Ingredients
1 cup coconut milk
2 stalks of lemon grass (fresh or frozen)
1 cup vegetable stock (or water)
2 tbsp lime juice
4-5 Lime leaves (available in grocery stores, asian food section)
2-3 serrano chillies (or regular green chillies)
1 tsp sugar
3-4 slices of Galangal (you can use ginger as an alternative, but Galangal gives the best flavor, so try to buy it if you can )
1/4 cup cilantro- chopped
1/4 cup soft fresh tofu - cubed
7-8 pieces baby corn - cut in half
2-3 pieces broccoli (optional)
1/4 cup carrot - diced or shredded
3-4 button mushrooms (or any variety you like) - diced in small pieces

Method
Use only the bottom white part (about 6 inches of the stalk part) of Lemongrass and discard the woody grass part of it. With the flat side of a ladle or a butcher's knife, pound and mash the lemongrass so it releases the flavor. Cut into 2 inch segments.

Put the vegetable stock in a pot and bring to a boil. Toss the galangal, lemongrass, sugar, and lime leaves into it. Simmer for 5-7 mins till it gives out an aroma. Add the coconut milk and chillies, and simmer for another 5 minutes. Finally, add all the veggies, baby corn and mushrooms and cook till they are boiled and soft.

Turn off the heat, add lime juice and garnish with coriander leaves. Adjust salt and lemon to your taste. It should be flavorful and tasty, with lemongrass and coconut milk imparting the maximum flavor, followed by galangal, chillies, lime juice, sugar and coriander. Serve hot and let yourself be carried into the exotic flavor of the Asian Thai cuisine!!

This goes straight to Kalyn's Kitchen to add flavor to her 2-year anniversay WHB Event!!

Fried Ice Cream

Ice Creams have always been man's best friend! I can't imagine a world without this beautiful dessert...Everything started with a simple Vanilla Ice cream, and as the years went by, this little beauty transformed into different flavors and colors, spreading its charm upon family gatherings, peaceful evenings or large extravagant parties!! One such variation that I came across was "Fried Ice Cream". I tried it for the first time in an asian restaurant. I was baffled by the name and the concept, and just out of curiosity, we ordered this dessert. But we were very pleasantly surprised with what we saw - simple vanilla ice cream ball deep fried into a golden brown color, and the first bite itself was like a trip to heaven!! Hot and crispy on the outside, and soft and gooey on the inside, indulge into this creative dessert variety that is sure to win your hearts!!

This recipe is adapted from Emeril's recipe on his Food Network show. A perfect way to use plain leftover ice cream, huh?!

Ingredients
1 quart vanilla or coconut ice cream - 3-4 scoops
1 cup crushed frosted cornflakes (Kellogs or other)
1 cup sweetened coconut flakes (if you like nuts, use walnuts or choco-chip cookies)
2 large eggs
2 tbsp sugar
Vegetable oil, for frying
Hot chocolate sauce or strawberry sauce
Whipped cream (optional)

Method
With an ice cream scoop, form 4 large balls of ice cream. Place on a dish and freeze for at least 2 hours. I tried going safe and actually froze it for 5 hours:)

Grind the cornflakes first so they are converted into a fine powder. Do the same with any other ingredients you are using, like walnuts or cookies.In a bowl, combine the cornflake crumbs with the coconut and walnuts (or cookies). Spread the mixture in a shallow dish. Now dip the ice cream balls in the crumb mixture, roll around so each ball is evenly coated with the mixture and freeze again for 30 minutes.

In a bowl, beat the eggs and sugar. Dip the coated ice cream balls into the eggs, then gently roll in the crumb mixture again, coating completely. In this case, the more you coat, the better it will be. No part of ice cream should be left uncoated!:)Freeze for another 1-2 hours, or until you are ready to serve.

Heat the oil in a large pot and wait till it is really hot (around 375 degrees). One at a time, lower the balls into the oil and fry until golden brown, about 10-15 seconds only. Do not fry more else the balls will crumble and the ice cream will melt!! Just long enough that the cornflake covering gets cooked.

Remove from the oil, drain on a piece of paper and place immediately in a dessert bowl. Drizzle with chocolate sauce and whipped cream and dazzle your guests with your Fried Coconut Ice Cream!! Remember, you should deep fry the balls immediately before serving only. Do not fry and keep!

Tip: If you want to make this eggless, try using maida (refined flour) with a little water and use this batter instead of egg yolks for fried ice cream. You can use any ice cream flavor that you like, but vanilla, coconut, butter pecan or chocolate would be the best suggestions. Also, try not skipping the coconut shavings in the mixture as this adds a nice crispy flavor to the dessert.

Similar Recipes:
Fried Banana with Ice Cream
Delicious Anjeer(Fig) Ice cream

Thai Fried Banana with Ice Cream

No one who has ever visited a Thai restaurant would have come out without tasting the delicious Thai Fried Banana and ice cream dessert!! It was a unique experience for me when I first tasted it. It was so simple to comprehend, yet unique in its own way. Right from that day, I knew I would have to try this some day and when I came across this recipe at abc.net which uses spring roll wrappers to make this delicacy, I tried to modify it by using all-purpose flour as I already had it in my home. The end result was beautiful, as expected and I absolutely recommend this quick and easy banana dessert that even your kids will enjoy!!

Ingredients
6-8 tbsp all-purpose flour
2 tbsp powdered sugar
1 egg - beaten
1/2 cup milk
1 pinch of salt
4 medium bananas (the firmer, the better)
oil (for frying)

Method
Mix together the flour, sugar, egg, milk and salt to make a smooth, paste-like batter. Do not add all the milk initially. Keep adding a little at a time and stir continuously so that no lumps are formed and the batter retains a thick coatable consistency. It should not be too liquid. Leave to rest for 40-45 mins.
Now peel the bananas and slice each one in half lengthwise, then across into 4 pieces for each. If your bananas are smaller and thinner, you can just cut them into halves.Dip the banana pieces into the batter and shallow fry in hot oil for a few minutes or until golden brown.

Drain quickly on a paper towel, and serve warm! These go best with coconut or vanilla ice cream, castor sugar, maple syrup or whip cream! Drizzle some chocolate syrup on the top and add a bright red cherry to complete the presentation.

This tasty and delicious treat is on it's way to Mandira's Ahaar to dazzle this month's JFI:Banana Event!:)

Vegetarian Pad Thai with Paneer or Tofu

Thai food is one of my favourite cuisines after Indian and Italian. I think most Indians connect to it as this asian cuisine is very similar to our cooking. The spices are different, but the preparation style and taste is pretty close. Veg Pad Thai and Fried Rice with Veg Panang Curry are my personal favourites! Though daunting at first look, Pad Thai is actually relatively easy to prepare. So here's how my Pad Thai recipe looks like! (adapted from thai kitchen) Hope you enjoy it too.

Ingredients
1 packet of thick Thai rice noodles
5-6 cloves garlic - finely chopped
1/2 cup shallots - finely chopped
1/4 cup chives or green onions - finely chopped
1/2 cup carrots - shredded
2 tbsp powdered sugar
2 tbsp lime juice
1/2 cup vegetable oil
2 tbsp tamarind water(tamarind dissolved in warm water)
1 medium egg - beaten
1/2 cup roasted peanuts - coarsely crushed
1 cup bean sprouts
1/2 cup firm tofu or paneer - diced into small pieces
3 tbsp soy sauce
salt- to taste

Method
Soak the noodles in cold water for at least 45-50 mins. Add a pinch of salt while soaking.

Now take the tamarind water and strain it through a sieve so there is no residue. Add this to the sugar and lime juice and mix well. Separate the juice into 2 parts and keep aside. Shallow fry the tofu or paneer cubes and drain excess oil on paper.

Heat a little cooking oil in a wok and add the garlic, shallots, and the carrots and briefly stir fry until they soften a little. Add 1 tbsp soy sauce to this. Next add the tofu or paneer pieces (I prefer Paneer!), and when they are cooked, mix in the egg and let it cook. Do NOT beat or break the egg before its cooked. Meanwhile, remove the noodles from water, drain all excess water and add them to the wok and stir fry until the noodles become soft (about 5 minutes). Add half of the tamarind juice. Keep stirring and folding the noodles so they don't stick to each other. Mix the egg well with the noodles and the veggies. Now add the salt according to your taste. Add half of the crushed peanuts and bean sprouts. Splash some water if needed, then remove from flame immediately.

Now take the remaining tamarind juice and the soy sauce, and use this to marinade the bean sprouts. Set the pad thai noodles on a serving tray. Sprinkle the sprouts and some coarse peanut powder on the cooked Pad Thai. Chop some cucumber or carrots and serve them on the side with a wedge of fresh lime or orange!

Tip: You can easily convert this vegetarian pad thai recipe to suit your interest by adding cooked shrimp or chicken after stir-frying the veggies and adding fish sauce to the list of ingredients.