![\"\"](\"\/mahanandi\/images\/ricenoodles\/padthaiimagecopyrighted2.jpg\")
\nPaneer Pad Thai with Pistachios and Bok Choy <\/small><\/center> <\/p>\n
This is an eggless version of pad thai and prepared in response to this comment<\/a>. Dear Terri<\/a>, this recipe is for you. <\/p>\n Paneer is prepared in bhurji style<\/a> and has been added to rice noodles. When all done, it almost looks like fried eggs of padthai but with paneer taste and smell. I have also added pistachios in place of peanuts and lots of bok choy<\/a>, a green leafy vegetable of Chinese. I am able to purchase all the ingredients listed for this recipe at affordable prices, that means at the prices I am willing to spend:) here in Seattle, and because of that I could experiment however I like. <\/p>\n So here it is, with paneer, pistachios and bok choy<\/a> ~ My version of pad thai.<\/p>\n Recipe:<\/strong> Flat rice noodles<\/a> (two bundles) Keep all the ingredients ready by the counter.<\/p>\n Place a big skillet or wok on stovetop. On high heat, add and heat about 2 teaspoons of peanut oil. <\/p>\n When it is hot, one by one add the ingredients listed below in that order. That’s it, a very quick meal to prepare and to have. And this time, I applied the traditional Thai advice and soaked the rice noodles in hot water instead of cooking them in boiling water. They tasted much better this way.<\/p>\n![\"\"](\"\/mahanandi\/images\/ricenoodles\/padthaiimagecopyrighted1.jpg\")
\nIngredients for Paneer Pad Thai<\/small><\/center><\/p>\n
\n(for two, for one meal)<\/small> <\/p>\n
\n(Soaked in hot water for about 15 minutes, drained just before the start of stir-fry.)
\nPaneer – cubed and crumbled – about 1 cup
\nBaby Bok Choy<\/a> – 8 bunches – finely chopped
\nPistachios – ½ cup
\nShallot (Indian onion)<\/a> – 1, and green onions<\/a> – 1 bunch, finely chopped
\nFresh bean sprouts – 2 cups
\nFresh Cilantro – few sprigs, finely chopped
\nSoy Sauce – 1 tablespoon
\nPadthai Sauce:<\/u><\/strong>
\n10 fresh red chillies (pandu mirapa kayalu)<\/a>
\n1 T of jaggery
\n1 T of tamarind juice
\n½ tsp of salt
\nTake them all in blender, add half cup of water, grind them to smooth paste
\n<\/small><\/font><\/p><\/blockquote>\n
\nshallots<\/a>, green onions<\/a>, crumbled paneer, bok choy, bean sprouts, pistachios, soy sauce and pad thai sauce. Do the quick stir-fry and add the rice noodles. Sprinkle in a quarter teaspoon of salt, mix and saut? briefly and serve with some limejuice sprinkled. <\/p>\n