Vegetables and Noodles in Thai style sauce

I have not been adventurous with cuisines farther away from South Indian until recently. With the blogs opening new avenues, I tread haltingly through. There is a kind of assurance that someone has tried a recipe and has found it worthy to share. Even then I am careful that my husband has to like them.
In the past few months my daughter is home and we have two against one veto power. She encourages me to try and sees to that her father is fed the same. On weekends, she decides to take the kitchen over. In her books, regular South Indian fare is for hectic week days and the end of the week shall be reserved for some adventure. Ask me not, how she puts recipes together reading several blogs and bringing it all into her own style. Likewise ask me not, how she finds her substitutes from my pantry. We have been treated to curries, nasi lamak, oriental style soup and what not.
Reading from Laavanya's blog, she wanted to try the Pad Thai recipe. We only had these eggless noodles on hand. With those, vegetables and her derived concoction of the Thai sauce, she made this for lunch last Sunday. We also happened to have the rice paper, in which, she wrapped the noodles and served.

Vegetables and Noodles in Thai style sauce
Makes 4 servings

Ingredients:
125 grams eggless noodles
1 cup mixed vegetables, cut in juliennes (Carrots, bellpeppers, cabbage, french beans)
1 large onion sliced in thin juliennes
4 stems of spring onions cut
2 cloves garlic crushed
1 tablespoon chilli flakes
Salt to taste
3 teaspoon Cooking Oil

For the sauce:
1/2 cup thick extract of tamarind
2 tablespoons crushed jaggery
1 teaspoon Soy sauce (adjust according to taste)
Salt to taste

Method:
For the noodles:
Boil sufficient water with a few drops of oil and a little salt. drop the noodles in it and cook till done.
Drain the water off the noodles and rinse with cold water. Keep aside.

For the sauce:
In a heavy pan, simmer the tamarind extract until the raw taste subsides.
Add the jaggery and salt and allow to boil.
Add the soy sauce and simmer on low heat allowing it to thicken.
Keep aside to cool.

For the vegetables:
Wash and cut the vegetables in thin and long strips.
Heat oil in a pan. Add the sliced onions. Sauté  till translucent. Then add the garlic and spring onions.
Drop the chilli flakes in.
Sauté for a few minutes before adding the vegetables and salt.
Toss the vegetables in the pan to stir fry.
Add a little water and cook till tender yet crisp.

To combine:
In the pan in which you have the sauce, add the vegetables. Toss to coat them with the sauce.
Add the noodles and on low heat, toss them till well mixed and the sauce is incorporated in the noodles.
Serve hot.

For the wraps:

Keep a shallow utensil on the stove and add some water. Heat the water, just about hot.
Immerse the ricr paper one at a time and quickly remove from the water.
Place it on a flat wicker plate/ colander to cool.
In the centre of the cool rice paper, place sufficient quantity of the above prepared noodles and wrap as you would a burrito.