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THAI DELIGHT Recipe | | Main Course Recipe by Tarla Dalal |
| | INGREDIENTS | For the Thai stir-fry:
2 spring onions, sliced
1/2 cup bean sprouts
1/4 cup red cabbage, shredded
1/4 cup carrot, cut into thin sticks
1/2 cup paneer, cubed
1 tablespoon butter
Salt and pepper to taste
For the peanut sauce:
2 tablespoons peanut butter
1 tablespoon soya sauce
1 teaspoon tamarind pulp (imli)
1/4 cup jaggery (gur), grated
Salt to taste
For the rice noodles:
1 1/2 cups rice noodles
| | METHOD | Bring 2 cups of water to a boil.
Pour the boiling water over the rice noodles.
Cover and keep aside for 5 minutes.
Drain and keep aside.
For the peanut sauce:
Boil 1 cup of water in a saucepan.
Add the peanut butter, soya sauce, tamarind pulp, jaggery and salt
Simmer for few minutes till the jaggery melts.
Remove from the heat and keep aside.
For the Thai stir-fry:
Heat the butter in a pan, add the spring onions and stir for some time.
Add the beans sprouts, red cabbage, carrot, paneer, salt and pepper and stir fry for some more time.
Remove from the heat and keep aside.
How to proceed:
Place the noodles on two serving plates.
Top with the Thai stir-fry.
Pour the peanut sauce over and serve immediately.
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