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.

Thai Basil Eggplant (G, V)

I love eggplants in any form, size, give me Eggplant Fry, Eggplant Tikka Masala, Sriracha Eggplant and Tofu, Eggplant Parmesan ,  Hyderabadi Baghara Baigan , Ringna no Olo / Baigan Bhartha (Gujarati Style),  Vaangi Bhat to name a few.

I already made Chinese way eggplant and since got the Thai Basil plant over the summer, have plenty of Thai basil to use it so made this Thai basil eggplant. You can use your choice of vegetables. I had carrot, onion, broccoli, you can use tri-color peppers, tofu, celery, mushroom, etc. To make it vegan I always use tamari sauce instead of soy sauce. If you don't have tamari, you can use Soy sauce.

Ingredients : 

2 Purple eggplant, cut it in long strips or medium chunks

1 large carrot, the same way you cut eggplant, Cut all the vegetables in the same size so it cooked nicely

1 Large onion sliced

1 cup broccoli

4 cloves of garlic

few long slices of ginger chopped

Basil leaves

4 Tbsp Hoisin sauce

1/2 cup Tamari sauce

1/4 cup water

2 tbsp  Hung Fong chili sauce

2 tsp corn starch

3 tbsp oil

Method : 

In a big pan,  on medium heat, add the oil in a big pan.

Add ginger and garlic, cook for a minute. Add carrot, onion, and broccoli and cook for a minute.

Add eggplant and mix it along with all the vegetables.

Add water and cook for 2 minutes.

Mix all the sauce along with corn starch and add it. and turn the heat to low. Let the sauce coat all the vegetables. It will be just a minute.

At the end add Thai basil and mix it and serve hot with just steamed rice.

Garlicky Stir Fry Tofu

I don't believe that there is anyway its too much garlic in any dish? the more garlic, it tastes better.  This dish is an ultimate homage to garlic lovers like me. Any Tofu haters will go over and over again with this dish. I have used almost the whole garlic bulb for this recipe. You can use as per your liking but if you used less, it's not that garlicky which we are looking for. I had it with zoodles but you can surely make white rice to clean out that amazing garlic sauce. 

Ingredients : 

1 Block of Firm Tofu cut in cubes

1/2 cup water

1/4 cup Tamari sauce for vegan or soya sauce

2 tbsp Maple syrup

1 tbsp ground black pepper

2 tsp cornstarch

2 tbsp grated ginger

4 tbsp oil

1 small red onion

1 Red capsicum in big chunks

1 Thai green chilies chopped

1 bulb of garlic approx. 10 big cloves - grated

Method :

Cut the tofu in small cubes. Take a big pan, add 1 tbsp oil and put the tofu in one layer. Make it brown on all sides. Keep it aside.

Chop all the vegetables and keep it aside.

Make a sauce with water, tamari sauce, maple syrup, black pepper, cornstarch, ginger. Whisk together and keep it aside.

In a pan, add oil and heat it up to medium-high heat. 

Add onion, green chili and saute for 4 minutes till its soft. 

Add garlic and cook till it's fragrant, keep on stirring it, you don't want burn garlic. 

Add tofu and red capsicum. 

Mix it nicely. 

Slowly pour the soy sauce mixture and stir until combined. Because of the corn starch, the sauce will thicken and coat the tofu which we want. 

The more it stays on heat, the thicker it will get, so keep an eye of sauce and when it reaches your desired consistency, turn off the gas. 

If you want you garnished with green onions, sprouts or sesame seeds.

Serve it hot with steamed rice, I had it with zoodles. 

You can have this just as an appetizer also. Just put toothpicks on the side and enjoy as it is. 

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Phat Phrik Khing With Soy Chicken and Green Beans (Thai Dry-Curry Stir-Fry) Recipe

Most of the curries in Thai cuisine is coconut based so when you need some dry curry it's very hard. This dry dish is full of flavor with red curry but without coconut milk in it but taste very good and it's going very well with just plain white rice.

In this curry, I have used soy chicken, but you can use tofu, regular chicken also.

Also, I have used can red curry sauce to make it quick but you can always use it homemade. We are going to make this in batches since we have to cook green beans separate and chicken separate and then add red curry and other spices and you are done.



Ingredients : 

3 Tbsp Oil
1 lb. Green beans, cut and trimmed
2 Soy Chicken breast cut in bite-size pieces or 1 box firm tofu
3 tbsp Red curry paste
1 tbsp Soya sauce
1 tsp. sugar

Method : 

Heat up a pan on high heat, add 1 tbsp oil and cook chicken / Tofu. Make it cook on all sides, take it out.

Add 1 tbsp oil and cook spring beans. Stir occasionally and cook till it becomes soft. It might take up to 3 to 5 minutes.

Add 1 tbsp oil, add red curry paste and cook for a minute. Add chicken and beans and add sugar and soya sauce and check the seasoning, if needed salt add it.

Serve it immediately with white rice, jasmine rice, or quinoa.

I had it with my quick stir fry quinoa.