Now that the gorgeous Top Chef host and international model Padma Lakshmi has a daughter of her own (Krishna Thea Laksmi, born in February), I wonder what she’ll be feeding her.

I had a hankering for singapore noodles the other day and I found her recipe for Singapore Noodles with Shrimp and Shiitake Mushrooms (from her Tangy Tart Hot & Sweet cookbook).   You can find a copy of the recipe here (and her comments about the dish).

I substituted Morningstar Farms vegetarian Chik’n Strips for the shrimp and added more soy sauce in lieu of the fish sauce.  I also added some thinly-sliced green beans  for more nutrition and flavour.  And being a true Indian cook, I don’t have “curry powder” so I used 1/2 teaspoon each of ground cumin and ground coriander, and then added a pinch of turmeric.

Yummy, yummy!


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4 Responses to “Padma Lakshmi’s Singapore Noodles”

  1. Neha Agrawal Says:

    I’ll def have to try this recipe. The modifications are much appreciated as my fam is vegetarian as well. And thanks for clarifying what you used in lieu of curry powder. Learning the tools of the trade from my mom, I have no idea what that really is!

  2. Aruna Says:

    We do soy substitutions for most everything. Good luck with the launch of your site – can’t wait to see it!

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    This website has got a lot of very useful stuff on it! Cheers for sharing it with me.

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