Thai Drunken Rice Noodles with Vegan Soy (Duck)

My daughter loves Thick rice noodles and vegan duck so when I saw this noodles in my Asian grocery store, I have to buy it, since duck can is always there in pantry. I wanted to use all the noodles and whole can of vegan soy duck so made it and every one enjoyed it. You can use tofu, chicken , sea food , any protein of your choice.  This dish comes together very fast. For thick rice noodles, I got readymade one, it comes in big sheets, you have to separate the sheets and cut it in long thick noodles and add it on your favorite dish. The must have ingredient in this dish is fresh Thai basil , which you add at the end of the dish and it just gives so nice aroma and take the dish to the next level so don't forget to add that and don't use Italian basil, which is so different in taste. For Drunken Rice noodles , you have to use the fresh noodles, for the rest of the dishes you can use thick dry rice noodles but here its a big no no. you can any vegetables of your choice but take one leafy vegetable like Chinese broccoli, spinach or bok choi

Ingredients :

Sauce : 

2 tsp soy sauce

1 tsp Dark soy sauce

1 tbsp. Vegan fish sauce

2 tsp vegetarian oyster sauce

Pinch of Ground white pepper

Mix it and keep it aside. 

Few florets of Broccoli

3-4 baby bok choi

1 white onion sliced

3-4 cloves of garlic chopped

1 can of Vegan Mock duck - cut in pieces

1 pack of rice noodles , cut in long thick slices

1/4 cup of fresh Thai basil leaves

1/2 cup long mung bean sprouts

2 tbsp. oil

Method : 

Heat up the wok/ pan at really high heat and add oil, add sliced duck and stir fry for a few minutes still nice brown. 

Take it out and in the same oil, add garlic and cook for a minute till its gives nice aroma. 

Add vegetables and stir fry for a minute.

Add the duck back in. 

Add fresh rice noodles and sauce and mix it nicely and stir fry till noodles get soft and fully cooked. 

Add lots of fresh Thai Basil leaves  and sprouted mung beans and mix it

Serve it on a plate  and enjoy

Crispy Mongolian Tofu Stir Fry

I just love to use tofu in South Asian dishes except Indian so always looking for new ways to make it and this was always on mind ,its a very famous dish with Beef, which for vegetarian turned in to Tofu. As name suggested its Mongolian but its originated from Taiwan. These tofu is very firm and I made it crispy in very little oil but you can always shallow fried it and then coat with sweet and savory sauce. 

It perfectly goes with plain white rice but I was on the mood for rice noodles so I top it of my noodles with this tofu. This sauce is not spicy but If you want you can add more sambal sauce

For Tofu : 

1 block of Extra firm tofu, pressed and cut in pieces

2 tbsp. corn starch

Salt and pepper as per taste

For Sauce : 

1 tbsp.  each chopped ginger and garlic

1 green chili chopped

1 tbsp. Agave / maple syrup / Brown sugar - I have used Agave

2 tbsp. Dark soy sauce

2 tbsp. Sambal chili sauce

1 tsp Vinegar

2-3 dry red chili

Vegetables :

1 chopped orange pepper or any color pepper

1 onion cut in cubes

few broccoli florets - blanched

Oil for tofu and 1 tbsp., oil for sauce

Boiled Rice noodles to serve

Method : 

By Pressing tofu between paper or kitchen towel take out water, make sure its dry. 

cut tofu in pieces and coat it with corn starch and salt and pepper. 

In a pan, add little oil and when its hot, cook tofu from all the sides till its crispy. 

Remove it in a plate.

In a bowl. add agave, soy sauce, sambal, vinegar and mix it. 

Heat the same pan again with one tbsp. of oil.

When its hot, add freshly chopped ginger garlic and saute for few seconds till you get the nice aroma.

Add red and green chili in it. 

Add vegetables and cook on high flame for 1 minute. 

Add tofu and mix it with vegetables and cook for one more minute. 

Add sauce mix and again mix it so its nicely coated. 

If you want gravy, then add water as needed and then add corn starch and water slurry to make it thick but for me the way sauce was its fine so I didn't do it. 

If you want it make it fancy, sprinkle sesame seeds and green onions and served it hot with white rice , for me it was rice noodles. 

No cook Zucchini Noodles with Bruschetta

If you like amazing food but without the stress of cooking then this is the recipe for you. Just do the zucchini noodles, and make bruschetta and diner / lunch is done. Its healthy and gluten free and less work but with amazing flavors. I didn't had fresh basil but if you have it add it in bruschetta and you will love it. 

Ingredients for Bruschetta

2 Medium ripe tomatoes diced

1/4  onion diced

3 tbsp. red wine vinegar

1/4 cup olive oil

salt and lots of fresh black pepper

3 Zucchini

Method : 

Use a spiral cutter and make zucchini noodles. Add salt and leave it in colander to drain excess water

Mix the bruschetta ingredients together and let them marinate  for at least 15 minutes. 

After 15 minutes, drain excess water from zucchini by squishing it and put it in serving dish. 

Top it with the fresh bruschetta and serve immediately. 

You can have it as it is or as a side to any pasta dish or as an appetizer.

Pad See Ew - Thai Stir Fried Rice noodles

Pad See Ew literally means Stir fry soy sauce noodles. For Pad Thai its on a sweet side, this noodles are on salty and sour balance. Basically you can add just fresh rice noodles, Chinese Broccoli, egg and sauces but I needed more vegetables so I have added mushroom too to give a meaty texture. The sauce for the noodles is the key, don't add more or less otherwise noodles will be dry if less or runny if its too much. If you can not find Chinese broccoli, add spinach and broccoli or broccolini.

You can use any protein in it, chicken is the best but for me I keep it simple.

For sauces you need, dark soy sauce, soy sauce, vegetarian oyster sauce, vinegar and sugar.

For noodles, if you can get fresh rice noodles its best, otherwise you can use any broad rice noodles or even pad Thai noodles.




Ingredients : 

1 packed fresh wide flat rice noodles or 7 oz. dried wide rice stick noodles
2 tbsp oil
2 cloves garlic finely chopped
1 large egg
5-6 chopped portebello mushrooms
4 stems Chinese broccoli or handful of spinach and broccoli or use bok choy

For sauce
2 tbsp dark soy sauce
2 tbsp vegetarian oyster sauce - for meat, regular oyster sauce
2 tsp soy sauce - light is fine
2 tsp sugar
2 tsp white vinegar
2 tbsp water



Method : 

Trim the ends of  Chinese broccoli and separate leaves from stems.

Prepare noodles according to package if using dried, if using fresh , just cut the stripes length wise.

Mix all the ingredients under sauce and mix till sugar dissolves.

Heat the oil in a large wok or pan.

Add garlic, mushrooms, your greens and cook for 2-3 minutes.

Take it on side and crack the egg inside. scramble the egg and mix it everything.

Add noodles and sauce and mix it nicely till everything is covered in sauce.

Take it out and serve immediately.

Easy Vegetarian Laksa Soup

I was eyeing on this so long and I knew it that this will be going to become my favorite soup and it is now. It has simple ingredients but bold flavors. You don't have to go to the trouble to make laksa paste from scratch. Just take your favorite Thai red curry, add broth, coconut milk, empty fridge with whatever vegetables you have and voila, Laska soup is ready to serve. It's perfect for fall evening to have this bowl of soup for dinner but you can have it for lunch also. This soup belongs to Singapore, so if you are on that side of the world, you are lucky but for people like us we have to make it at home. You can use any toppings, bean sprouts, lettuce, cabbage. If you can find vegan fish sauce, add it, it will give nice zest.



Ingredients : 

6 tbsp Red curry paste
2 cups vegetable broth
1 tbsp oil
1 cup light coconut milk
1 tsp curry powder
salt as per taste
1 tsp sugar
1 tbsp Sambal Olek
1/2 cup tofu chopped in small cubes
1/4 cup red cabbage
1/4 cup broccoli
6-7 white mushroom chopped
3 cloves of garlic chopped finely
1 and a half cup of rice noodles boiled
1 A large egg boiled and cut in half
1/4 lemon wedge
Cilantro leaves
Vegan Fish sauce -optional for serving on top

Method : 

In a saucepan, on low heat, add oil and red curry paste and garlic.

Stir well and cook the paste for 10 minutes until paste changed the color.

Add 1/4 cup broth and dissolve curry paste.

Add remaining stock, coconut milk, curry powder, salt, sugar, sambal oelek, all the vegetables.

Stire and bring to a boil, lower the heat and cover and cook for 10 minutes.

On the side, boil the noodles and egg and keep it aside.


In a serving bowl, first, have half of the noodles, pour the broth mixture on it and top it with lettuce, egg, cilantro, and lime wedge and serve immediately.



If you have vegan fish sauce, sprinkle it.

Believe me, it will be your house's favorite noodle soup.