1. Thai rice noodles (little more than a handful)
2. Three cups warm water
3. Cottage cheese (cubed)
4. One cup Bell pepper (use different colours – red, yellow, green)
5. One cup bean sprouts
6. One teaspoon ginger garlic paste
7. Pepper sauce
8. Chilli sauce to taste
9. Salt and pepper to taste
10. Two tablespoon oil
Cooking Steps:
1. Rice noodles cook pretty fast. The ones I have used don’t need to be boiled and just need to rest in hot boiling water for about 10-15 minutes. The idea is to cook them just right so that they don’t overcook and become mushy.
2. Once the noodles are cooked, drain the water and wash them with cold water to make sure they don’t stick to each other.
3. Use a medium size wok to heat up the oil and add the ginger garlic paste to it. Give it about 30 seconds.
4. Next add the cottage cheese and let it fry and mix it well with the ginger garlic paste.
5. After the cottage cheese has turned slightly golden from the sides, add the bell pepper and bean sprouts. They don’t need to be boiled separately, as you just need to stir fry them.
6. Next, add the salt, pepper, pepper sauce (optional), chilli sauce. Make sure you use salt carefully as the sauces also have salt in them. Also, remember we haven’t salted the noodles at all.
7. Add the noodles and let all the ingredients mix well on high heat.
8. Serve hot! You can garnish it with basil leaves.
You can also use any other veggies of your choice. Thai food is generally on the spicy side. But keeping your taste buds in mind, you can use as much or as little chilli sauce as you like.
Yumm!