Spicy Indo-Thai Fusion Pad Thai
Pad Thai noodles infused with green chilies and garam masala for an Indian twist.
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Ingredients
- 8 ounces Flat rice noodles
- 3 tablespoons Vegetable oil
- 3 cloves Garlic, minced
- 4 pieces Thai green chilies, slit
- 1 cup Firm tofu, cubed
- 1 1/2 teaspoons Garam Masala
- 3 tablespoons Tamarind paste
- 2 tablespoons Fish sauce (or soy sauce)
- 2 tablespoons Palm sugar
- 1 cup Bean sprouts
- 1/4 cup Roasted peanuts, crushed
- 1/2 cup Fresh cilantro(optional)
Instructions
- 1
Soak the rice noodles in lukewarm water for 30 minutes until flexible but still firm, then drain.
- 2
Whisk together the tamarind paste, fish sauce, and palm sugar in a small bowl to create the base sauce.
- 3
Heat oil in a large wok over medium-high heat; add the minced garlic and green chilies, sautéing until fragrant.
- 4
Add the tofu cubes and sprinkle with garam masala, tossing frequently until the tofu is golden and the spices are toasted.
- 5
Push the tofu to the side of the wok and add the drained noodles, pouring the tamarind sauce mixture over them.
- 6
Stir-fry vigorously for 3-4 minutes, adding a splash of water if the noodles seem too dry or are sticking.
- 7
Fold in the bean sprouts and half of the crushed peanuts, cooking for just 1 minute until the sprouts slightly wilt.
- 8
Remove from heat and garnish with the remaining peanuts and fresh cilantro before serving with a lime wedge.
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