Thai Fried Noodles

Posted at October 9, 2015 by admin on category Pasta

Thai Fried Noodles 1

Categories: Thai, Pasta
Yield: 3 servings

Thai Fried Noodles

 

  • 1/2 lb Fresh rice noodles, cut into 1/2-inch slices, -OR- flat dried rice noodles
  • 1 c Fresh bean sprouts
  • 1/3 c Oil
  • 1 tb Minced garlic
  • 2 tb Tomato ketchup
  • 4 tb Minced shallots
  • 1/2 ts -TO
  • 2 ts Shrimp paste (kapee)
  • 1 ts Chili powder (optional)
  • 1 tb Chopped dried shrimp (opt.)
  • 2 Eggs; lightly beaten
  • 10 md Shrimp, shelled, deveined, -OR- substitute pork
  • 3 tb Fish sauce (nam pla)
  • 1 tb Rice vinegar
  • 2 tb Light brown sugar

GARNISHES

  • 1/3 c Coarsely ground peanuts, (unsalted)
  • 2 tb Chopped coriander leaves
  • 2 Limes; cut into wedges
    1/2 ts Dried red chili flakes (opt)
  • 1 sm Cucumber; sliced

If using dried rice noodles, soak in hot water for 20 minutes before cooking. Drain. In 4 quarts boiling water, cook fresh rice noodles 2 to 3 minutes or until just tender to the bite, al dente. Drain. Rinse. Drain for 30 minutes or until dry. In boiling water, blanch the bean sprouts for 30 seconds. Refresh under cold water. Drain. Heat oil. Fry garlic and shallots until golden. Add the shrimp paste and dried shrimp. Stir. Add the shrimp and stir-fry until done. Add the fish sauce, vinegar, sugar, ketchup, and chili powder. Stir until sugar dissolves. Add the beaten eggs and let them set slightly. Then stir to scramble. Add the noodles and toss for about 2 minutes. Place the Pad Thai on a platter. Sprinkle the noodles with peanuts, chili flakes, green onions, and coriander. Arrange lime wedges around the edge of the platter. Serve with a side dish of fresh bean sprouts and cucumbers. (Yield: 3-4 serving)

Thai Fried Noodles 2

Categories: Thai, Pasta
Yield: 4 servings

Thai Fried Noodles

  • Asian rice noodles, cut about 1/8 inch wide, or 1 lb Flat rice noodles (fresh or dried)
  • 3/4 c Fish sauce; -OR- 6 tb -Soy sauce
  • 4 ts Rice wine vinegar -OR- distilled white vinegar
  • 2 tb Sugar
  • 4 ts High-quality paprika; or 1/4 c -Catsup or Tomato paste
  • 1/2 c Vegetable oil -OR more if needed
  • 8 oz Boneless pork -OR- boned & skinned chicken,  – cut into very small pieces
  • 2 tb Minced or pressed garlic
  • 2 ts Ground dried red hot chili,-OR- 1 tb Minced fresh hot chile
  • 4 Eggs; lightly beaten
  • 8 oz Medium-sized shrimp: shelled and deveined, tails left intact
  • 10 oz Fresh bean sprouts
  • 3 Green onions; thinly sliced
  • 1/2 c Chopped dry-roasted peanuts (unsalted)
  • 1/4 c Chopped fresh cilantro

FOR GARNISH

  • Finely minced dried shrimp
  • Lemon or lime wedges
  • Fresh cilantro sprigs

In a bowl, cover the noodles in lukewarm water and let stand to soften, about 15 minutes for fresh noodles or about 30 minutes for dry noodles. Drain and cut into 6-inch lengths, if desired. Set aside. In a small bowl, combine the fish sauce, vinegar, sugar, and paprika, catsup, or tomato paste. Set aside. Heat a wok or saute pan over high heat. Add the oil and swirl to coat the pan. Add the pork or chicken, garlic, and chili and stir-fry for 1 minute. Stir in the drained noodles and the reserved fish sauce mixture and stir-fry about 30 seconds. Push the noodles to one side, pour in about a tablespoon more oil, if necessary, and add the eggs; cook just until slightly set, then break them up. Add the shrimp and stir-fry just until they turn pink. Add most of the bean sprouts, the green onion, and 1/4 cup of the peanuts and stir-fry until the sprouts and onions are crisp-tender, 1 to 2 minutes. Remove from the heat and transfer to a serving plate. Sprinkle with the chopped cilantro, remaining 1/4 cup peanuts, and dried shrimp. Garnish with the remaining bean sprouts, cilantro sprigs, and lemon or lime wedges, and serve immediately. Diners squeeze lemon or lime juice to taste. Serves 8 as a pasta course, or 4 as a main course.

Thai Fried Noodles 3

Categories: Thai, Pasta
Yield: 4 servings

  • 3 tb Vegetable oil
  • 4 Garlic cloves, finely crushed — soaked in water for
  • 1 tb Fish sauce
  • 3 tb -TO
  • 4 tb Lime juice
  • 1 ts Crushed palm sugar
  • 2 Eggs; beaten
  • 12 oz Rice vermicelli: soaked in water for, 20 minutes, drained
  •  4 oz Peeled shrimp
  • 4 oz Bean sprouts
  • 4 Green onions; sliced

TO GARNISH

  • 2 tb Dried shrimp, ground
  • Roasted peanuts, finely chopped
  • Cilantro leaves
  • Lime slices

Heat oil in a very wok, increase garlic in addition to cook, stirring occasionally, right up until golden. Stir in fish sauce, lime scale juice in addition to sugar right up until sugar possesses dissolved. Quickly blend in ovum and cook for a few seconds. Stir in noodles to coat having garlic in addition to egg, start being active . shrimps, 3/4 with the bean seedlings and 1 / 2 of the green onions. When noodles usually are tender, transfer items of wok into a warmed portion dish. Garnish having remaining bean seedlings and green onions, dried up shrimp, peanuts, cilantro actually leaves and lime scale slices.




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