22 minute Pad Thai

Playlists

Popular People - 1  Popular People 2 Popular People 3 Tourist Places - 1 Tourist Places - 2Tourist Places 3 Recipes 1 Recipes 2 Recipes 3 How To How To - 2  Quotes Bhagavad GitaAnimals Flowers Fruits & Vegetables Plants Cars & Vehicles Buildings and Structures Indian Recipes 2 Indian Tourist Places Indian Tourist Places 2

 Hindi Movie Songs Hindi-Devotional Songs  Ghazals India Pop Songs Tamil Movie Songs  Tamil Devotional Songs kannada movie songs  Kannada Devotional Songs Telugu Movie Songs  Telugu Devotional Songs Malayalam Movie Songs  Malayalam Devotional Songs  Tulu Movie Songs Tulu Devotional Songs  English Songs Patriotic Songs 
 About Festivals and Events Travel & Events Health Science and Technology Style Shopping & Markets Pets Animals HobbiesandCrafts Home Relationship Personal Care and Style Computers and Electronics Food And Entertaining Work World Finance and Business Family LifePhilosophy And Religion Youth Education And Communications

Hindi (हिन्दी) Hindi (Popular People) लोकप्रिय लोग  Hindi (Tourism) पर्यटन  Hindi (Recipes) - रसोई  

Hindi (How To) कैसे Hindi (Thought) सुविचार  Hindi (Fruit Veg Plants) फल फूल पौधा

kannada (ಕನ್ನಡ) Kannada (Popular People) - ಪ್ರಸಿದ್ಧ ವ್ಯಕ್ತಿಗಳು   Kannada (Tourism) - ಪ್ರವಾಸೋದ್ಯಮ 

Kannada (Recipes) ಅಡುಗೆ  Kannada (Religion) ಧರ್ಮ  

Kannada (Building and Structure) - ಕಟ್ಟಡ ಮತ್ತು ರಚನೆ  Kannada [Awareness] ಅರಿವು Kannada (Fruit Veg Plants) ಹಣ್ಣು ತರಕಾರಿ ಸಸ್ಯ

Prawn Fry - South Indian

Ingredients

500 gms prawn/shrimp cleaned and deveined.
salt to taste
1 tbsp red chilli powder
½ tsp turmeric powder
1 tbsp roasted coriander seeds powder
1 tbsp ginger garlic paste
2 tbsp oil
7-8 curry leaves
1 tbsp coriander leaves for garnishing

Read More : Click Here

Pad Thai

INGREDIENTS

8 ounces dried, flat, linguine-width rice noodles (preferably Annie Chun's or Thai Kitchen; also called pad thai noodles or stir-fry rice noodles)

1/4 cup fish sauce (such as nam pla or nuoc nam)

1/4 cup tamarind juice concentrate, or 2 tablespoons tamarind paste mixed with 2 tablespoons water

3 tablespoons (packed) dark brown sugar
2 teaspoons chili-garlic sauce, plus more for serving
3 tablespoons vegetable oil
4 large eggs, beaten to blend
3/4 pound peeled and deveined medium shrimp
1 bunch scallions, green and white parts separated, coarsely chopped
2 cups mung bean sprouts (about 1/3 pound), plus more for serving
1/4 cup roasted, salted peanuts, coarsely chopped, plus more for serving
Coarsely chopped fresh cilantro (for serving)
Lime wedges (for serving)

PREPARATION

Place noodles in a medium heatproof bowl. Add boiling water to cover and let stand, stirring frequently, until soft and pliable but not tender, 5–10 minutes (depending on brand). Drain; set aside.

Meanwhile, whisk fish sauce, tamarind concentrate, brown sugar, 2 tsp. chili-garlic sauce, and 1/4 cup hot water in another medium bowl.

Heat oil in a wok or large skillet (at least 12" in diameter) over medium-high. Add eggs and shrimp and cook, stirring constantly, until shrimp begin to turn pink, about 1 minute. Add white scallion parts, fish sauce mixture, and reserved noodles. Cook, stirring frequently, until sauce is mostly absorbed and noodles are well coated, about 3 minutes. Add green scallion parts, 2 cups bean sprouts, and 1/4 cup peanuts and cook until heated through, about 1 minute more.

Divide noodle mixture among plates. Top with cilantro, bean sprouts, and peanuts and serve with lime wedges and chili-garlic sauce.