Ingredients:8 oz. Pad Thai noodles1/2 lb. chicken or shrimp, peeled and deveined (optional)2 cloves garlic, minced1 shallot, minced1 red chili pepper, sliced (optional)2 tbsp vegetable oil2 eggs, beaten1 cup bean sprouts1/4 cup chopped scallions2 tbsp chopped cilantro1/4 cup chopped roasted peanuts
1/4 cup chopped roasted peanutsFor the sauce:3 tbsp fish sauce2 tbsp tamarind paste2 tbsp palm sugar1 tbsp soy sauce1/4 tsp black pepper
Instructions:Cook the Pad Thai noodles according to package instructions until tender but still firm. Rinse the noodles under cold water and drain.In a small bowl, whisk together the fish sauce, tamarind paste, palm sugar, soy sauce, and black pepper. Set aside.Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the garlic, shallot, and chili pepper (if using) and stir-fry for 1-2 minutes until fragrant.Add the chicken or shrimp (if using) and stir-fry for 2-3 minutes until cooked through.Push the chicken or shrimp to one side of the pan and pour the beaten eggs into the other side. Scramble the eggs until they are cooked through, then mix them in with the chicken or shrimp.Add the cooked Pad Thai noodles to the pan and pour the sauce over them. Toss everything together until the noodles are evenly coated with sauce.Add the bean sprouts and scallions to the pan and stir-fry for 1-2 minutes until the vegetables are tender-crisp.Serve the Pad Thai hot, garnished with cilantro and chopped peanuts.
Enjoy your homemade Pad Thai!
महाशिवरात्रि के व्रत में भी ले सकते हैं दूध बादाम जिससे दिन भर रहेगी एनर्जी
Every Indian household has at least one person whose pickles or papads have been quietly famous among family and neighbours for years. The mango achar that disappears within days of being made. The papad recipe that gets requested at every family gathering. The lemon pickle that a neighbour once said she would pay good money for.
In 2026, "pay good money for" is no longer a throwaway compliment — it is a business model.
Regional packaged foods — pickles, papads, murukku, namkeen, chakli — are booming as consumers on quick-commerce platforms and ONDC specifically seek regional, homestyle brands over mass-market products. A regional speciality gives a natural differentiation that large brands like Mother Dairy and Priya cannot easily replicate. The aunty's garlic pickle from Pune, the avakaya from an Andhra home kitchen, the urad dal papad from a Rajasthani grandmother's recipe — these carry an authenticity that no factory can manufacture.
This guide walks through the complete picture: what it costs to start, how profit actually works, what licences you need, and exactly where to sell your products in 2026 — from your neighbourhood WhatsApp group to Amazon and everything in between.
ठंड के गुलाबी दिनों में स्ट्रांग ब्रेकफास्ट करना तो अच्छा है, लेकिन साथ ही वजन बढ़ने की भी चिंता रहती है। सर्दियों में अच्छे दिन की शुरुआत अच्छे नाश्ते से करें। आइए जानते हैं सर्दियों के नाश्ते में ओवर ईटिंग से बचने के 5 बेहतरीन विकल्प कौन से हैं? 1. ओटमील - अगर आपको चूड़ी पसंद है तो आप इसे दो तरह से खा सकते हैं. इसे दूध में डालें या नमक डालें। दलिया खाने में आसान और स्वादिष्ट होता है। ठंड में भूख भी ज्यादा लगती है इसलिए ज्यादा दलिया खाने से दर्द नहीं होता है।
दाल बाटी और चूरमा
How to Store Vegetables Longer: The Complete Guide
कोकोनट फ्लेवर के जैसा क्रीमी पास्ता
फ्रूट्स मोदक
कैसे बनाएँ बेकरी जैसा काजू पिस्ता बिस्किट
Sign up for free and be the first to get notified about new posts.