Chin Thai Veg Noodles



  • Whole wheat noodles – 1 packet
  • Olive oil – 1 tbsp
  • Garlic – 1 tsp chopped
  • Lemongrass – 4 to 5 pieces
  • Fresh basil – 10 to 12 leaves
  • Ginger/galangal – 1 tbsp sliced
  • Slit red and green chilies – 2 to 3 
  • Onions – 2 small sliced
  • Salt and pepper to taste
  • Soy sauce – 1 tbsp
  • Red chili sauce – 1 tbsp
  • Honey -1 tsp
  • Brown sugar – 1/2 tsp
  • Schezuan sauce – 1 tbsp
  • Tomato ketchup – 1 tbsp
  • Assorted shredded veggies – Carrots/cabbage/capsicums, 1 cup,  also add some tofu
  • Sprouts – 1 cup
  • Roasted crushed peanuts – 1/4 cup
  • Spring onion greens – 2 tbsp for garnish


  • Prepare all the ingredients for the noodles
  • Heat oil in a pan add in the ingredients one by one
  • Saute on a high flame for 15 seconds
  • Add in the sauces and seasonings and toss well
  • Now add in the boiled noodles and mix well, allow to cook for 2-3 mins on a low flame.
  • Finally add the greens and peanuts and serve hot, for non-veg options add scrambled eggs, boiled cubes of chicken, bacon, salami or ham, roast sliced chicken.

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A passionate, committed, and competent chef who was awarded the prestigious Bharat Vidya Ratan Award received in 2019 and the Best Chef Asia award received in February 2020, the field of culinary and hospitality education. He has worked with the Taj group of hotels and Kuwait Airways, is considered to be a culinary guru, mentor, and has been an academician in the hospitality industry for over 20 years. He has a few books to his credit like Arabic cookery, Filipino Cookery, 100 ways with Fusion Foods, Lockdown Cooking, Quarantine Memories with Food, and the most awaited Life of a Hotel Management Student. He says "I want to be known as one who could always do something different with a touch of class and a twist of taste".