ahmi

Ingredients for Pad Thai Sauce: (Vegetarian Pad Thai Sauce)

1. Tamarind - small lemon size soaked in 1 cup warm water / Tamarind Paste - 2 tbsp diluted in a cup of water.

2. Soy Sauce - 1 tbsp

3. Chilli Powder / Cayenne Pepper Powdere / Red Chilli Sauce - 2 tbsp's

4. Palm Sugar /Brown Sugar - 2 tsp's

5. Worcestershire sauce - 1 tbsp

6. Salt - 1/2 tbsp

Let the Tamarind get soaked in a cup of warm water for 5 minutes. Then squeeze the pulp out.
Now mix all the other ingredients along with Tamarind water and heat them in a pan. Let it boil for about 5 minutes and start thickening. Remove it from the pan to a cup and let it cool.

Depending on the thickness, you get about 5 - 6 tbsp's of sauce with the above ingredients.

The sauce will be very spicy, tangy, sweety, but when you add this to noodles, it will all mingle up and give you a nice taste.


How to Prepare Tofu Pad Thai:


Bean Sprouts - 1 cup

Roasted Peanuts - 1 cup

Lemon Grass - 1/4 cup (chopped) - Spring Onions cal also be used.

Chilli Flakes - 2 tbsp's

Lemon Wedges - 4

Tofu - 50 gms



Shallots / Small Onion's - 5

Garlic - 4



Rice Noodles - 75 gms ( i used Rice Vermicelli)

Oil - 2 tbsp's

Pad Thai Sauce - 2 tbsp's

Salt to Taste.


Get Ready First: (as its cooking time is less, first get ready with ingredients)

Soak the Rice Noodles in warm water for about 5 minutes and Drain them. Leave them aside for 5 minutes after drained.

Though the noodles was little crisp after soaking and draining, when i started to cook along with sauce, it became soft.


1. Wash the Bean Sprouts and keep aside.

2. Roast the Peanuts(without skin) and cut them into small pieces. I just crushed them in my Mixie using pulse button.

3. Grind 5 Dry Red chilli's into flakes in your mixie.

4. If your Tofu is freezed, put it in warm water for 5 minutes and slice them into cubes.

5. Mince the shallots or finely chop them.

6. Chop the Garlic Finely.

7. Prepare the Pad Thai Sauce.



Starting to Cook:


1. Heat Oil in a Wok / Pan. Add the Garlic and Shallots and bit of salt and fry till they turn translucent.

2. Now add the Tofu Cubes and fry them, till the edges get browned.

3. Now add the soaked and drained rice noodles to the Wok / Pan and stir well. (let the flame be slow)

4. Add the Pad thai sauce and stir well along with the noodles. add a little bit of salt (as the sauce has salt already) and mix well.

5. Now add the Lemon Grass, Bean Sprouts, Chopped Peanuts.

6. Stir well and remove from flame.

Now Serve it with some chilli flakes, chopped peanuts and lemon wedges on side.

We loved it so much. The peanuts and sprouts gave a crunchy taste to the spicy noodles.

I found this one serving of pad thai costing 170rs. in a restaurant nearby our home. In stores Rice Noodles costs around 35rs. and iam sure the other all ingredients are easily available in home. also its easy to make.

Massaman Curry Paste:

Dry Roast the following:

1. Dry Red Chilli's - 8 - 10
2. Corriander Seed's - 2 tbsp's
3. Cumin Seed's - 2 tsp's
4. Cardamon - 2 pods
5. Cloves - 3
6. Cinnamon stick - 1" inch size (2 nos)
7. Nutmeg - 1/4 (crush a nutmeg and use a small part) **
8. Peanuts - 1/4 cup (Roast it seperately)

Grind along with the Dry Roasted spices:

1. Shallots - 10 - 12 / one Red Onion
2. Garlic - 5
3. Galangal / Ginger - 1 inch size
4. Soy Sauce - 1 and half tbsp.
5. Basil Leaves - 10
6. Tamarind Paste - 4 tbsp's.

It's authentic to grind using pestle and mortar. If you feel its tough to grind, add some tamarind water and grind to a fine paste.



Ingredients for the Curry:

1. Eggplant's - 8
2. Potato's - 4 (chopped cubically)
3. Coconut Milk - 3 cup
4. Cooking Oil - 5 tbsp's
5. Tamarind Juice - 2 tbsp's
6. Palm Sugar - 3 tsp's

First Heat the oil in a Pan and add the chopped potatoes and and roast the potatoes till they are semi-cooked.

Add the freshly chopped Eggplant's to the pan and fry along with the potato's, till the eggplant's start to shrink and change its skin colour. add little bit salt to cook the eggplant's fast.

Now add the Massaman curry paste to the pan and saute it along with the eggplant's and Potato's. Let the curry paste get sauteed along with eggplant's for a minute. Add the Tamarind juice and let it boil for 2 minute's.

Slow the flame and add the Coconut Milk. Mix well. add salt to taste and Let it rest in slow flame for about 10 minute's.

Add the Palm sugar and mix well. also let the curry stand on slow flame for about 5 minutes.

Serve with some chopped spring onion's on top with Rice.


This is such a flavourfull curry with soft eggplant's and Potato's. It was little spicy, little tangy, little sweety, little heavy. No flavours dominated the curry and all played its role perfect.

A must try dish!!

** Do not use Nutmeg more than specified in the recipe, it makes your curry sweeter. so make sure its presence is not felt.