Pad Thai

1. 1 packet fettucini or flat noddles (I used linguine)

2. 1 tbsp salt

3. 1-2 cups cabbage, shredded

4. Extra firm tofu block (1/4 juliened and rest cut in cubes)

5. Spring onions 4, chopped

6. 2 tbsp red chili garlic sauce

7. 4 pods garlic, minced

8. 2 shallots, chopped

9. 1 red bell pepper, cut in cubes

10. 1 cup fresh bean sprouts

11. 5-6 tbsp Oyester sauce

12. 3-4 tbsp soya sauce

13. 1 tsp vinegar

14. tamarind concentrate

15. 1 tsp brown sugar

Instructions:

1. Boil salt water in a heavy bottomed pan and then add a packet of fettucini.

2. Stir occasionally and cook until it is al-dente.

3. Drain water and let it cool.

4. Heat oil in a wok.

5. Add garlic, shallots, juliened tofu and cook until golden brown.

5. Next throw in the cubed tofu, green onion, cabbage, and red bell pepper.

6. Add oyester sauce, tamarind concentrate, red chili sauce, soya sauce, brown sugar, and vinegar.

7. Mix well and simmer until bell pepper is al dente.

8. Add the noodles to this along with bean sprouts.

9. Adjust seasoning is necessary.

10. Garnish with fresh choped green onion.

Verdict: This was good but did not turn out like the ones at thai restaurants.

Note: You could add crushed peanuts to add authenticity to this dish. But I passed as neither Mr. Husband nor I are a fan of peanuts.

Serve warm as a main. Inspired.