How to make Vegetable Pad Thai Noodles with Basil Foam -
A classic Thai dish – noodles cooked with pad thai sauce and served topped with basil foam.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Rice noodles (राईस नूडल्स ), Pak choy (पाक चौय)
Cuisine : Thai
Course : Noodles and Pastas
For more recipes related to Vegetable Pad Thai Noodles with Basil Foam checkout Lime Noodles with Basil, Char Kuey Teow, Singapore Noodles. You can also find more Noodles and Pastas recipes like Canton Style Vegetarian Chowmein Singapore Noodles Peanut Butter Noodles Chilli Pepper Olio Pasta
Vegetable Pad Thai Noodles with Basil Foam Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Vegetable Pad Thai Noodles with Basil Foam Recipe
Rice noodles flat 250 grams
Pak choy 2 medium bunches
Button mushrooms stems removed 5-6
Spring onions with greens 2
Birds eye chillies fresh 3
Carrot peeled and cut into diamonds 1 medium
Salt to taste
Oil 2 tablespoons
Garlic cloves sliced 6-7
Tofu cut into batons and fried 50 grams
Bean sprouts ¼ cup
Basil leaves a few for garnishing
Lemon wedges for garnishing
Vegetable stock ½ cup
Tamarind paste 3 tablespoons
Sweet soy sauce 1 tablespoon
Oyster sauce 1 tablespoon
Palm sugar 2 teaspoons
Dark soy sauce 1 tablespoon
Red chilli sauce 1 teaspoon
Basil leaves paste 3-4 teaspoons
Fresh cream 50 millilitres
Coconut milk 50 millilitres
Salt to taste
Method
Step 1
Bring sufficient water with salt to a boil in a deep non-stick pan. Add noodles and switch off heat. Set aside for 5-7 minutes. Drain and rinse in cold water. Set aside.
Step 2
To make pad Thai sauce, heat together vegetable stock, tamarind paste, sweet soy sauce, oyster sauce, palm sugar, dark soy sauce and chilli sauce in a non-stick pan. Mix well and simmer for 4-5 minutes or till the sauce thickens. Switch off heat, cool down to room temperature and refrigerate.
Step 3
Roughly chop pak choy. Cut mushrooms into cubes. Finely chop spring onions with greens. Slice bird’s eye chillies.
Step 4
To make basil foam, put coconut milk, cream, basil paste and salt in a bowl. Whisk till well blended. Strain the mixture.
Step 5
Transfer the mixture in a cream whipper and charge with a cartridge of nitrogen oxide and shake hard a few times. Refrigerate.
Step 6
To make pad Thai noodles, heat 1 tablespoon oil in a non-stick pan. Add half the garlic and sauté for 1minute. Add bird’s eye chillies, spring onion bulbs and carrot and toss for ½ minute.
Step 7
Add mushrooms and salt and toss. Sauté for 1minute. Add pak choy and tofu and toss well. Sauté for ½ a minute and remove from heat.
Step 8
Heat remaining oil in a non-stick wok. Add remaining garlic and sauté for a minute. Add noodles and 1 ladleful of pad Thai sauce. Toss and stir-fry on high heat for 1 minute.
Step 9
Add 1 more ladleful of pad Thai sauce, toss and cook for 1minute. Add sautéed vegetables, mushrooms, tofu, spring onion greens and bean sprouts. Toss and cook for 1 minute.
Step 10
Transfer pad Thai noodles onto a serving plate. Top with basil foam, garnish with basil leaf and lemon wedge and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
