You will need :- Noodles
- 500 g rice noodles ( cooked )
- 150 g bean sprouts
- 50 g cabbage shredded
- 200 g firm tofu
- 1 small bunch spring onions ( white part , leave green part aside )
- 3-4 tbsp minced garlic, ginger and red or green chillies
- Handful of fresh chopped coriander
- 50 g roasted peanuts chopped
- 3-4 tbsp sesame oil
- Lime wedges to serve
You will need:- Sauce
- 1-2 tbsp tamarind pulp
- 1/4 cup vegetable stock ( I used stock cube )
- 4-5 tbsp soy sauce
- 2-3 tbsp chili sauce
- 2-3 tbsp brown sugar
- 1/4 tsp white pepper powder
- 1 tbsp peanut butter
Method:- Combine ” sauce ” ingredients in one bowl, stir well till sugar dissolves and leave it aside. Heat oil in wok or frying pan, add white parts of onion and minced garlic, chillies and ginger. Stir fry for 1 minute and add cabbage and stir fry another 2 minutes. Now add the 1/3 of sauce and noodles, stir fry everything 1-2 minutes on medium to high heat. Add tofu and keep mixing, It will break up into small bits and be distributed throughout the dish. Keep adding sauce and continue stir fry about 4-5 minutes. Add bean sprouts, folding them into hot noodles. Turn off the heat. Check the seasoning. Serve hot in a plate, sprinkle the green parts of the spring onion, coriander and roasted peanuts. Add wedges of fresh cut lime on the side. Enjoy HOT Pad Thai noodles !!
you will need :- Buns
- 2 cup chapatti flour
- 1 cup strong white bread flour + more for dusting
- salt to taste
- 4-5 tbsp melted butter ( unsalted ) + more for brushing
- 2 tbsp sugar
- 1.5 tbsp fast action dry yeast
- 1/2 cup Luke warm milk
- 1 tsp ajwain ( carom seeds )
- 1/2 tsp red chilli flakes
- 2 tbsp fresh chopped fenugreek, coriander leaves or mixed dried herbs
- Luke warm water as needed
You will need :- Stuffing
- 1 big potato boiled, peeled and mashed
- 1 big onion finely chopped
- 1 cup boiled chickpeas
- 1 cup finely chopped fresh spinach
- 1/2 cup boiled mixed vegetables ( carrots, peas, sweetcorn )
- 2 tbsp oil
- salt to taste
- 1 tsp cumin seeds
- 1-2 tsp chana masala powder
- 1/2 tsp garam masala
- 1/2 to 1 tsp red chilli powder
Method:- For Buns
In a big bowl sift the flour, add salt, sugar and fenugreek leaves to the sifted flour and leave it aside. Add dried yeast to the Luke warm milk, leave it aside till frothy. Pour melted butter and frothy yeast to the sifted flour. Combine everything and start mixing it with little water at a time. Once dough starts to come together, keep kneading for 7-8 minutes till dough is springy, elastic and soft. When the dough is kneaded leave it in greased bowl , cover with cling film or wet cloth and leave it in a warm place for 2-2.5 hours to rise. While the dough is rising make masala stuffing.
Method :- For Stuffing
In a non stick pan heat oil on a medium heat, add cumin seeds till they splutter . Lower the heat slightly at this time and Add chopped onion, and saute for 5-6 minutes. Now add red chilli powder, garam masala and chana masala powder. Saute for 30 seconds, add spinach and saute till it’s wilt. Now add mashed potato. Mix everything till all the masala’s mixed evenly. Turn the heat off. Let the filling cool uncovered .
Method :- for stuffed buns
Line a baking sheet with grease proof paper. Punch it down and knead again the risen dough on a lightly floured surface. Divide the dough into equal balls. Roll each ball round with rolling pin into a 2-3 ” diameter. Place about 1.5 -2 tbsp of the filling into the centre of the circle , then fold the circle closed. Place the stuffed and sealed balls onto lined baking sheet at least 2 ” away from each other. Let it rise for 15-20 minutes. Preheat the oven to gas mark to 4-5 or 375 F/200 C. Brush the melted butter on to stuffed balls. Bake the stuffed balls for at least 15-20 minutes or till they are brown and you can smell the aroma of baked buns. Transfer the baked buns on to wire rack, let it cool slightly and serve warm with tea, juice or tomato ketchup as snack or have it with soup for lunch or brunch.
