Noodles with Peanut Sauce


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Thai stir-fry with rice noodles and peanut sauce. . . No description can ever equal the experience of tasting and raveling in its flavours!

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Serves 4
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For The Peanut Sauce
1/4 cup grated jaggery (gur)
2 tbsp peanut butter
2 tsp tamarind (imli) pulp
salt to taste
1 tsp soy sauce

Other Ingredients
1 1/2 cups boiled flat rice noodles
1 1/2 tbsp oil
1/2 cup thinly sliced spring onions whites
1/4 cup shredded purple cabbage
1/4 cup bean sprouts
1/2 cup thinly sliced carrots
1/2 cup paneer (cottage cheese) cubes
salt and to taste

For The Garnish
1 tbsp finely chopped spring onion greens

For the peanut sauce

  1. Boil 1/2 cup of water in a small pan.
  2. Add the jaggery, peanut butter, tamarind pulp, salt and soya sauce, mix well and simmer for a few minutes or till the jaggery melts and the sauce thickens.
  3. Remove from the flame and keep aside.

How to proceed

  1. Heat the oil in a broad non-stick pan, add the spring onion whites and sauté on a high flame for 2 to 3 minutes or till the onions turn translucent.
  2. Add the beans sprouts, carrots and paneer and sauté on a high flame for 2 to 3 minutes.
  3. Add the noodles and salt, mix well and cook on a high flame for 2 to 3 minutes, while stirring occasionally.
  4. Add the peanut sauce and pepper powder, mix well and cook for another 1 to 2 minutes.
  5. Serve immediately garnished with spring onion greens.
RECIPE SOURCE : NoodlesBuy this cookbook
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