I invented this recipe when I had to cook noodles but was getting a bit bored with the repetition of Chinese flavors. So I decided to give a Thai touch to these noodles and they came out great. They are easy to prepare and are very filling too. This preparation contains broccoli, bell peppers and peanuts.
Equipment and Utensils
Flat metal spoon
150 grams (1 packet) Noodles boiled and drained (try Ching’s)
50 grams (½ cup) Broccoli Florets blanched
75 grams (¾ cup) Red and Yellow Bell Peppers cut into 1 inch pieces
2 Spring Onions finely chopped
1½ Tablespoon Vegetable Oil
1 Fresh Red Chilli de-seeded and finely chopped
1 tablespoon Ginger-Garlic finely chopped
7-8 Thai Basil Leaves
1 teaspoon Chilli Flakes
½ teaspoon Salt
1 teaspoon Sugar
Juice of 1 Lime
2 tablespoons Crushed Peanuts
1 teaspoon Fish Sauce
Put oil in a wok and keep it on medium high flame.
When oil gets hot add finely chopped ginger, garlic and red chilli.
When garlic gets a golden brown color, add all veggies.
Stir fry for 1 minute and then add noodles.
Add all ingredients mentioned under the tag ‘For Seasoning’.
Toss it well, sauté for 1 to 2 minutes on high flame.
Check for seasoning, and garnish with thai basil leaves.
Preparation Time: 15 minutes
Cooking Time: 8 minutes
Number of Servings: 2
Total Calories: 587.65 Kcal
Fat: 26.58 gm
Protein: 15.5 gm
Carbohydrates: 83.32 gm
Fibber: 2.83 gm