Pad Thai

This is a dish we initially liked a lot when we went to our local restaurants. But sadly for us, the whole restaurant smelled kinda fishy and for those who love those smells, that would be heaven. But like I do mostly, I checked out the flavors of the dish and carried the memory of it on my tongue.
Usually when we buy cabbage we are thinking Chinese/Thai food
This again is an "oh so simple" recipe which from start to finish takes 45 minutes

Ingredients:
1 cup shredded cabbage
1 cup carrots - diced thin French-fry style
1 handful of peanuts
2-3 green chillies cut long
cilantro for garnish
1 tablespoon spicy Schezwan stir-fry sauce
1 Tbs Penang peanut sauce
1 teaspoon of white sesame seeds
2 cloved of crushed garlic
(Other options: mushrooms and tofu, spring onions) which i did not have handy that night :-(

1 pack of  no yolk eggnoodles / you can use egg-less or rice noodles

Preparation
Cook noodles in boiling water, strain and set aside
In a wok stir in the veggies and spices and cook in high heat.
In about a minute or 2, add the sauces and keep stirring
Add the noodles to the stir fry and let them soak up the sauce.
Garnish with peanut crumbles and cilantro - Enjoy :-)

                                             Veggies waiting to be cooked :-)

                                              the noodles cooking in the sauce

Pad Thai

This is a dish we initially liked a lot when we went to our local restaurants. But sadly for us, the whole restaurant smelled kinda fishy and for those who love those smells, that would be heaven. But like I do mostly, I checked out the flavors of the dish and carried the memory of it on my tongue.
Usually when we buy cabbage we are thinking Chinese/Thai food
This again is an "oh so simple" recipe which from start to finish takes 45 minutes

Ingredients:
1 cup shredded cabbage
1 cup carrots - diced thin French-fry style
1 handful of peanuts
2-3 green chillies cut long
cilantro for garnish
1 tablespoon spicy Schezwan stir-fry sauce
1 Tbs Penang peanut sauce
1 teaspoon of white sesame seeds
2 cloved of crushed garlic
(Other options: mushrooms and tofu, spring onions) which i did not have handy that night :-(

1 pack of  no yolk eggnoodles / you can use egg-less or rice noodles

Preparation
Cook noodles in boiling water, strain and set aside
In a wok stir in the veggies and spices and cook in high heat.
In about a minute or 2, add the sauces and keep stirring
Add the noodles to the stir fry and let them soak up the sauce.
Garnish with peanut crumbles and cilantro - Enjoy :-)

                                             Veggies waiting to be cooked :-)

                                              the noodles cooking in the sauce