Ingredients - Serves 4
- 200 g flat rice noodles or pad thai noodles
- 2-3 cloves (or 5 g) of garlic, finely chopped
- 20 g galangal, finely chopped
- ¼ cup soy sauce
- 30 g tamarind
- 2 tbsp palm sugar or soft brown sugar
- 1 tsp paprika
- 3 cups of vegetables (green capsicum, red capsicum, carrots, baby corn, broccoli, snap peas)
- 4 eggs, optional
- 2 tbsp oil
- ½ cup of bean sprouts
- a few spoonfuls of roasted peanuts, crushed
- red chilli flakes, optional
- a few slices of cucumber, optional
Steps
- Steam the vegetables and set aside
- Soak the rice noodles according to instructions on the package
- Place the tamarind with ½ cup of water and cook in the {microwave} on high for 30 seconds. Let it cool and then squeeze out the tamarind juice and discard the rest. Set aside
- Heat the oil in a wok. Add the garlic and galangal and fry till the raw smell is gone, about 1 minute
- Add the soy sauce, tamarind juice, palm sugar and paprika
- Mix well and then add the noodles and vegetables
- Toss well and push to a side. Break the eggs directly into the wok and scramble them
- Mix everything and serve hot with bean sprouts, peanuts, red chilli flakes, sliced cucumber
By Sirisha Tadimalla on