2tablespoonssesame oilor any other oil that you prefer
1teaspoonchopped Thai red chili
¼cupsliced red bell peppers
¼cupsliced yellow bell peppers
¼cupcrushed roasted peanuts
For the Pad Thai Sauce
1teaspoonred chili paste
2tablespoonsfish sauceskip for vegetarian version
Soak flat rice noodles in boiling hot water for 5-8 minutes until they are tender.
Drain the water and toss the noodles with a few drops of oil. Set aside.
In a saucepan, stir together vegetable stock, soy sauce, brown sugar, tamarind paste, red chili paste, fish sauce, salt and water.
Bring the mixture to a boil on high heat. Reduce the heat to low and cook for 3-4 minutes. Remove the pan from heat and set it aside. Pad Thai Sauce is ready.
Heat sesame oil in a wok over high heat.
Once the oil is hot, add chopped garlic and chopped Thai red chili. Fry for 4-5 seconds.
Add sliced onions, sliced red bell pepper, sliced yellow bell pepper and bean sprouts and fry for a minute.
Now add the cooked noodles and sauce to the wok and toss well to coat the noodles. The noodles will be watery at this stage but they will soak up the sauce in another 3-4 minutes and also become darker in color.
Transfer the noodles to the serving bowls and top with crushed roasted peanuts, chopped cilantro, and lemon wedges. Serve hot.
These rice noodles are very delicate and get overcooked and mushy very soon, so keep a check on them.The best way to cook them is by pouring boiling hot water over the noodles and let the noodles cook in the heat of the water.If you feel that they are not cooked perfectly, then keep them on heat and cook until they are just cooked (Al Dente).If you like the noodles saucy, double the sauce ingredients.Add some creamy peanut butter to the sauce for creamier noodles.Replace tamarind paste with rice vinegar and lime juice, but only if it is not easily available to you.