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Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Paneer Pad Thai with Bok Choy


Paneer Pad Thai with Pistachios and Bok Choy

This is an eggless version of pad thai and prepared in response to this comment. Dear Terri, this recipe is for you.

Paneer is prepared in bhurji style 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 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.

So here it is, with paneer, pistachios and bok choy ~ My version of pad thai.


Ingredients for Paneer Pad Thai

Recipe:
(for two, for one meal)

Flat rice noodles (two bundles)
(Soaked in hot water for about 15 minutes, drained just before the start of stir-fry.)
Paneer - cubed and crumbled - about 1 cup
Baby Bok Choy - 8 bunches - finely chopped
Pistachios - ½ cup
Shallot (Indian onion) - 1, and green onions - 1 bunch, finely chopped
Fresh bean sprouts - 2 cups
Fresh Cilantro - few sprigs, finely chopped
Soy Sauce - 1 tablespoon
Padthai Sauce:
10 fresh red chillies (pandu mirapa kayalu)
1 T of jaggery
1 T of tamarind juice
½ tsp of salt
Take them all in blender, add half cup of water, grind them to smooth paste

Keep all the ingredients ready by the counter.

Place a big skillet or wok on stovetop. On high heat, add and heat about 2 teaspoons of peanut oil.

When it is hot, one by one add the ingredients listed below in that order.
shallots, green onions, 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.

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.

Recipe adopted from Thai food and travel.com

Posted by Indira©Copyrighted in Paneer, Pistachios, Rice Noodles, Bok Choy (Friday October 27, 2006 at 5:53 pm- permalink)

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22 comments for Paneer Pad Thai with Bok Choy »

  1. Wah re wah…! What a combination and preparation!

    Comment by Madhavi — October 27, 2006 @ 7:02 pm

  2. looks very delicious! i continue to bookmark all my favorites and make it when i come back from India in Feb. You tempt me Indira :)
    Pictues looks beautiful as usual.

    Comment by Karthi Kannan — October 27, 2006 @ 7:53 pm

  3. what an inspired take on a classic recipe.
    makes me hungry

    Comment by sam — October 27, 2006 @ 8:08 pm

  4. Hi Indira,
    its nice recipe. We love different cuisines , i will definatel give it a try.
    Can I use simple noodles , in place of rice noodles?(as i have that at home already :P ) Will it make much difference to final taste of this dish ?
    Picture of the dish u made is awesome.:)

    Comment by Pooja — October 27, 2006 @ 8:09 pm

  5. Hi there! I wanted to thank you for the Mysore Pak recipe: it’s my husband’s favorite sweet: I prepared it (first Indian dish I’ve ever made) for our Thalai Deepavali last week and it was a hit, even if it took me three tries to get it just right. I moved to Seattle a month ago and I’m thoroughly enjoying your blog!

    Comment by Sol — October 27, 2006 @ 9:30 pm

  6. I have to try this recipe it sounds very easy and delicious at the same time.

    Comment by krista — October 28, 2006 @ 5:09 am

  7. Hi Indira,

    Trust you to come up with this wonderful vegetarian version. I hardly ever eat Pad Thai (or any Thai food) because of their use of Fish Oil and so many eggs! I am ok with eggs but I get put off when that seems to be the main ingredient in there.
    Now I know I can try this version of yours! And we all love Paneer, so that’s just perfect!
    Cheers
    Latha

    Comment by Latha — October 28, 2006 @ 7:48 am

  8. Dear Indira,

    I’ve never tried Pad Thai before, for the same reason… Fish Sauce. This is such a creative variation… a must try! I have one doubt tho’… i bought pistas with shells on sale. How do I remove the brown skin? Blanch like almonds? (The unshelled ones are ridiculously expensive in Germany).. Thanks again for a fab recipe!

    Latha

    Comment by Latha — October 28, 2006 @ 8:19 am

  9. Panner Pad Thai looks yummy!

    Comment by Nalini — October 28, 2006 @ 1:30 pm

  10. Wow, Indira! Thank you so much. You have no idea how special this makes me feel (not to mention hungry).
    The pad thai looks delectable, appetizing, delicious, flavorful, mouthwateringly yummy - like all your recipes do.
    Thank you again!

    Indira replies:
    You are quite welcome, Terri. Good luck and best wishes on pursuing your first love.:)

    Comment by Terri — October 28, 2006 @ 2:46 pm

  11. Hi Indira,
    I just wanted to let you know that I tried making the egg bhajjis/pakodas today. They came out so well!!!Thank you sooooooo much for the recipe:-)It was so nice to sit down with a hot cup of ginger tea & steaming hot pakodas especially since it was a rainy day.
    I check this site everyday now since I first came across it last week. You have put together such a great collection.
    Thanks again!:)

    Comment by Mini — October 28, 2006 @ 7:10 pm

  12. Wow! what awonderful recipe of Pad thai, now I can make thai food at home. Thanks… I have also joined in :-) my blog address is http://cookingmadeasy.blogspot.com/

    Comment by Nidhi — October 28, 2006 @ 7:11 pm

  13. Oh, paneer would be a nature for inclusion in pad thai. Great idea! I don’t like egg in pad thai at all — it smells too strongly. Thanks for the idea. I have always used firm or deep fried tofu as an egg replacement myself.

    Comment by Evil Jonny — October 29, 2006 @ 12:09 pm

  14. Hi Indira

    I’m an avid fan of this site. This dish looks really amazing. I’ve had Pad Thai before, in a restaurant in Chennai, but didn’t quite like it. I must try this, if i can get hold of the ingredients :-)

    can u help me with something…I’ll soon be coming to US. I can’t live without my mixer grinder, but it wont obviously work there (its 220V). Can you suggest a good one which I can buy from the US? a nice one in which i can grind coconut to a smooth paste? :-) what do u use?

    Liz

    Comment by liz — October 30, 2006 @ 4:34 am

  15. Indira, pad thai with paneer sounds delicious. I like the simple ingredients.. I have all of them at home! Will try it soon.

    Comment by mandira — October 30, 2006 @ 1:59 pm

  16. Cooking Pad Thai the vegetarian way is awesome. Will surely try sometime this week.

    Comment by Mythreyee — October 30, 2006 @ 3:14 pm

  17. Honey,
    I badly wanted to eat Thai fried rice today and I usualy visit ur site before googling it.What a coincedence, you have this recipe today.Thanks for the recipe

    Comment by sri — October 31, 2006 @ 8:41 am

  18. I love Pad Thai & your version sounds yummy! Will have to try this one! Cheers, Heather

    Comment by Heather Chase — November 3, 2006 @ 4:56 pm

  19. Your web site is amazing. Is there a reason you don’t have an RSS feed? I’d love to subscribe. -Eve

    Comment by Eve — January 3, 2007 @ 9:49 am

  20. Hi Indira, I love my veg pad thai noodles, and when I found the recipe on your blog I couldn’t wait to try it out. I tried a combination of this recipe with your other rice noodles recipe ( peanut sauce + tofu ) and it turned out great. A note to say thank you!

    Comment by shub — August 22, 2007 @ 2:52 am

  21. Hi Indra

    Your Dish Paneer Pad Thai with Bok Choy is simply superb. It came out so well.

    thank you very much.

    Comment by sabitha Prashanth — August 29, 2007 @ 1:36 am

  22. I wil definitely prepare n eat this……………looking very delicious.:)

    Comment by salma — January 4, 2008 @ 7:00 am

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