Finally, back to the kitchen.
I decided to challenge my self for a vegetarian week this time. And to start, I decide “Homemade vegetarian pad thai.” I am not a vegetarian, and before everyone is starting a war about which one better of being vegan, vegetarian, and meat lover, listen… for me, whatever your choice that’ll be fine. As long as you can control your consumption, nothing wrong.
But in my case, my mom suffered from a stroke and diabetes, and she has lots of foods she couldn’t enjoy. She was a good “chef” for us, and I can understand why this is hard for her to control her diet. I realise she has no friend to accompany her and eat a very tiny bit of meat… less sugar… many things.
I learn how to cook delicious vegetarian foods so I can accompany her. So, I can cook something tasty for her but still healthy and good for her. Of course, because it is “halal” too 🙂 In short, my vegetarian adventure is dedicated to my mom. I will do everything for her… no matter what. Someone needs to accompany her, don’t you think so?
But if my loved one brings me for trying a good meaty lunch on the weekend, I will come too ^^ Wish me luck!
What to prepared:
- 2 cup of rice noodles, cooked and drained
- 3-5 tablespoons of tamarind (or as you prefer)
- 1/4 cup of soy sauce
- 3 cubes of light brown sugar (more or less, as you prefer)
- 3-5 cloves of shallots, chopped
- 2-3 cloves of garlic, chopped
- 1/2 cups of onions, sliced
- 2 cups of bean sprouts, carrots, and/or cabbage
- roasted peanuts (optional)
- lemon/lime water (optional)
- sweet-sour sauce (optional)
How to make?
- Stir fry garlic, shallots, and onions. Add tamarind, along with brown sugar and soy sauce. Add a little bit of water. Taste.
- You can add more ingredient or even pinch of salt if you think it needed.
- Put the rice noodles, stir until the sauce spread evenly.
- add chopped scallion, leave a moment until cooked.
- Served warm, and you also can add peanuts, lime water, and/or sweet-sour sauce