Pad Thai Noodles with Grilled Veggies in Green curry Paste

A packet of Thai Rice Noodles beckoned, not caring much for the Green Curry seasoning in it, I decided to make the curry paste from scratch. On account of non-availability of certain items as well as our ever-changing taste buds,the curry paste saw a few twists. It was a real winner, the taste & blend of flavours in the paste gave a lot of sizzle to the noodles. As a magic touch I added the Texas Style Barbeque Sauce to the veggies while on grill which was the highlight  along with the curry paste.

 Needless to say the noodles simply vanished !

What in:-

• 1 pack of Pad Thai Noodles soaked in hot water for 25-30 minutes
• Onion - 1 - finely sliced
• Crushed Peanuts - a fistful

For the Grilled Veggies:- (add choice veggies)

• Bell Pepper -1 - thinly  sliced
• Green Peas - a  fistful 
• Carrot- 1- thinly sliced
• Olive Oil - as required
• Salt & Pepper - to taste
• Texas style Barbeque Sauce - a few drizzles

For the Sauce/Paste:-

• Coconut slices - 1/2 cup
• Shallots - 2 or 3
• Basil Leaves - a few
• Coriander Leaves - few sprigs
• Dry Ginger Powder - 1 tsp
• Cumin - 1 tsp
• Coriander Seeds - 1 tsp
• Garlic - 2 to 3 pods
• Green Chilli - 2 - to taste (use serrano peppers/jalapeno if you have)
• Salt - to taste
• Sugar - 1/2 tsp
• Black peppercorns - a few
• Lemon zest - a little
• Soy Sauce - 1 to 2 tbsp
• Tabasco Green Pepper Sauce - a few splashes

Garnish:- either or all (optional)

• Finely Chopped Coriander leaves
• Grated cheese
• Crushed Peanuts

How:-

Drain the noodles after cooking it per instructions. Toss slightly with oil and set aside.

Blend all the ingredients for the curry paste along with little water. The soy sauce gave the paste a slightly darker shade of green. The paste left after using for the noodles can be refrigerated & used. 

Preheat the oven to grill mode @ 200 C  and place the olive oil brushed veggies for 15-20 minutes. Halfway add the barbeque sauce along with salt & pepper and allow it to char some more till the desired smoky effect. 

The charred veggies & onions ready to get under fire !

In a wok add olive oil and saute the sliced onion to a fine pink. Now tip in the  required paste and allow it to cook for some time. If the mix gets too dry add some water. Now add the grill charred veggies along with crushed peanuts and mix well. Check for seasoning  and finally dunk the noodles. Gently fluff the mix with fork till every strand of the noodles get coated with the veggie-paste mix.

If the dish gets too dry add a splash of olive oil as it not only helps the mix in blending well but brings out all the contrasting flavours !

Garnish with choice ingredients. 

Serve hot & Enjoy !

This goes to Priya's Fast Food Not Fat Food event guest hosted by me !