Again I go back to Wikipedia which says that , “Thai cuisine is the national cuisine of Thailand. Balance, detail and variety are of paramount significance to Thai chefs. In his book The Principles of Thai Cookery, renowned celebrity chef, writer and authority on Thai cuisine McDang wrote
"What is Thai food? Every country in the world has its own food profile. It reflects its culture, environment, ingenuity and values. In the case of Thailand, these words come to mind: intricacy; attention to detail; texture; color; taste; and the use of ingredients with medicinal benefits, as well as good flavor.
We not only pay attention to how a dish tastes: we are also concerned about how it looks, how it smells, and how it fits in with the rest of the meal. We think of all parts of the meal as a whole - sum rap Thai (the way Thais eat), is the term we use for the unique components that make up a characteristically Thai meal."
Thai cooking places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge. It is known for its complex interplay of at least three and up to four or five fundamental taste senses in each dish or the overall meal: sour, sweet, salty, bitter and spicy. Australian chef David Thompson, a prolific chef and expert on Thai food, observed that unlike many other cuisines:
"Thai food ain't about simplicity. It's about the juggling of disparate elements to create a harmonious finish. Like a complex musical chord it's got to have a smooth surface but it doesn't matter what's happening underneath. Simplicity isn't the dictum here, at all. Some westerners think it's a jumble of flavours, but to a Thai that's important, it's the complexity they delight in.”
So this is my attempt at making Thai Food... I have in the past tried my hand at Veggie Thai Curry, A delicious rice in coconut milk( I realize now I have never got down to posting it) and some others that I have forgotten about!!
But this was totally different as I had guests at home my daughter’s friends, making this and the Blintzes taking pics and pouring rain things were in a chaos. Finally I did not get to taste any of the Pad Thai as the kids had loved it and finished it all.
My kids are thrilled about it. They keep reminding me that i have not eaten this awesome dish.etc etc.... Well I do want to eat this instead of drooling over the pics.... This is my entry for Blogging Marathon were we are on a whirlwind tour around the World in 30 days!!
Vegetarian Pad Thai
- 1 ½ cups flat rice noodles
- 4 tbsp oil
- ½ tblspn garlic, chopped
- 1 cup bean sprouts
- 1 cup cabbage, finely sliced
- 4-5 baby corn, sliced
- 3 tbsp peanuts roasted and roughly chopped
- ¾ cup paneer cubes ( I did not use)
- 1 tbsp soya sauce
- 1 tbsp sugar
- 1 ½ tsp red chilli powder
- 1 tbsp lemon juice
- Salt to taste
- ¼ cup chopped spring onion greens
For The Garnish:
- 2 tbsp roasted peanuts, chopped
- 1 tbsp spring onion greens, chopped
- 1 tbsp coriander (dhania) , chopped
- In large bowl soak rice noodles in warm water to cover until they are limp and white, about 45 minutes in my case. Please follow the instructions of your package.
- While noodles are soaking mix lime juice, soy sauce, sugar, chilli sauce and 1 tablespoon water in small bowl. Set aside.
- In kadhai/wok heat oil over high heat.
- Add garlic and ginger and stir-fry 30 seconds.
- Add the beans sprouts, then add carrot strips and green onions and stir-fry 1 minute.
- Add peanuts and baby corn, mix well and cook on a high flame for 2 to 3 minutes stirring continuously.
- Add lime juice mixture.
- Drain noodles and add to kadhai/ wok along with the cabbage.
- Cook covered until they soften and curl, about 1 minute.
- Divide mixture among serving plates, sprinkle with peanuts and garnish with a slice of lime and coriander.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44
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