Hello readers. I have been busy for the past few months with my culinary school and a trip home, but now I am back with some new Asian inspired recipes which I experimented and perfected in this period. One of those is the Asian Thai sweet chilli noodles. The taste of Thai sweet chilli sauce with peanuts and chili flakes makes everything so delicious. There are many versions of Thai sweet chilli available in the market, and you can even make your own version at home.
Serving size: 2 -3 people
150g Rice Noodles
1 tablespoon peanut oil
2 stalks celery, cut into small pieces
1 carrot, julienne style
5-6 Shitake mushrooms, thinly sliced
5-6 small radishes, julienne style
Firm tofu (10 small 2 inch cubes)
1/3 cup Thai sweet chili sauce
2 spring onions
1 teaspoon Shoyu/ Soy sauce
1 teaspoon rice vinegar
Salt acc to taste
2 tablespoon roasted peanuts, crushed
1 teaspoon chiili flakes
- Boil the noodles following the instruction on the back of the package. (These noodles need to be cooked in boiling water for 3 – 4 minutes or till the time they are soft. Under cook the noodles slightly).
- Place the tofu in between two sheets of paper (kitchen towel) and press it down for 5 – 8 minutes. Cut it into square pieces and then grill tofu from both the sides using some peanut oil.
- In a pan, fry shitake mushrooms with half of the rice vinegar and shoyu.
- In a bowl put noodles and thai sweet chili sauce. Use your fingers to coat the noodles well. Taste it and add more sauce if needed.
- Now in a pan pour 1/2 tablespoon peanut oil and stir fry celery, radishes, carrot and spring onions. Do not overcook, let them be crisp.
- Add mushrooms, noodles, the remaining vinegar, salt and shoyu to the pan and let them cook for 4 – 5 minutes or slightly longer at a low flame (just enough to warm it).
- Serve with crushed peanuts on top and chilli flakes on the side.