PAD SEE EW - THAI STIR FRIED NOODLES
Recipe video above. Pad See Ew (which means Stir Fried Soy Sauce noodles) is one of the most popular Thai street foods. Traditionally made with Sen Yai which are wide, thin rice noodles which are not that easy to come by. So use dried rice noodles instead - I've eaten enough Pad See Ew at Thai restaurants to assure you that there is no compromise on flavour!KEY TIP FOR SUCCESS: Cook the chicken separately from the noodles. Home stoves are no match for the fierce heat of restaurant and street vendor burners. You have to cook separately to get caramelisation on the noodles which is key for authentic flavour. If you don't, the noodles will just stew and your dish will lack flavour!
Provided by Nagi | RecipeTin Eats
Time 18m
Number Of Ingredients 12
Steps:
- Chinese Broccoli - trim ends, cut into 7.5cm/3" pieces. Separate leaves from stems. Cut thick stems in half vertically so they're no wider than 0.8cm / 0.3" thick.
- Noodles - Prepare according to packet directions and drain. Time it so they're cooked just before using - do not leave cooked rice noodles lying around, they break in the wok.
- Sauce - Mix ingredients until sugar dissolves.
- Heat oil: Heat 1 tbsp oil in a very large heavy based skillet or wok over high heat.
- Cook garlic and chicken: Add garlic, cook 15 seconds. Add chicken, cook until it mostly changes from pink to white.
- Chinese broccoli STEMS: Add Chinese broccoli stems, cook until chicken is almost cooked through.
- Chinese broccoli LEAVES: Add Chinese broccoli leaves, cook until just wilted.
- Scramble egg: Push everything to one side, crack egg in and scramble.
- REMOVE chicken from wok: Remove everything in the wok onto a plate (scrape wok clean).
- Caramelise noodles: Return wok to stove, heat 2 tbsp oil over high heat until it starts smoking (HOT is key!). Add noodles and Sauce. Toss as few times as possible to disperse Sauce and make edges of noodles caramelise - about 1 to 1 1/2 minutes.
- Add chicken back in: Quickly add chicken and veg back in, and toss to disperse. Serve immediately!
Nutrition Facts : ServingSize 260 g, Calories 510 kcal, Carbohydrate 73.4 g, Protein 25.1 g, Fat 13.2 g, SaturatedFat 2 g, Cholesterol 105 mg, Sodium 406 mg, Fiber 1.6 g, Sugar 2.9 g
COLORFUL THAI-STYLE NOODLES
This recipe takes inspiration from Moosewood's "Cooks at Home" recipe for Pad Thai. I have made this recipe dozens of times and added my own distinct embellishments to the dish. It's a dish which never fails to excite my wife's palate. Don't be daunted by the ingredient list, once the dish is prepped it takes less than 10 minutes to cook! Please leave feedback and support male members!
Provided by Aram5262
Categories Thai
Time 37m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- I find that the dish is very simple to put together once everything is prepped and waiting next to the stove.
- Boil a bit of water and quickly blanch the mung beans for no more than 20 seconds, strain and run cool water across them to protect their crispness.
- Using the same pot, boil the rice noodles for 3 to 5 minutes. They should been tender but still have a lot of elasticity to them. When cooked, strain and run cool water over them to prevent them from getting gummy.
- Create the sauce in a bowl by combining: lime juice, sugar, soy sauce, chili sauce and tomato sauce. (*Note: proportions of chili sauce and tomato sauce can be altered depending on how spicy you like your food. I usually use 2 parts chili sauce and one part tomato).
- Using a large wok, heat the oil and swirl the garlic around for about 20 seconds.
- Add the grated carrots and ginger stir frying them for one minute.
- Using a spatula, push the carrots up along the sides of the wok and pour the eggs into the center.
- Quickly scramble the eggs.
- When the eggs set, pour in the sauce and add the tofu, stirring briefly until the tofu has been warmed and coated with sauce.
- Add the remaining ingredients to the wok, (green onions, noodles, and peanuts) tossing them until the ingredients have been evenly distributed.
- Serve immediately for the best taste and texture!
Nutrition Facts : Calories 553.2, Fat 29.3, SaturatedFat 5, Cholesterol 186, Sodium 1291.8, Carbohydrate 55, Fiber 6.4, Sugar 8.5, Protein 21.6
ONE POT THAI-STYLE RICE NOODLES
Chicken, vegetables, and noodles prepared in a light tasting but full-flavored Asian-inspired sauce.
Provided by Kniterly
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 17
Steps:
- Stir cornstarch and water together in a small bowl until smooth. Pour chicken broth into a large pot and stir cornstarch mixture, soy sauce, fish sauce, rice vinegar, chile-garlic sauce, vegetable oil, ginger, garlic, and coriander into broth. Cover and bring to a boil.
- Place rice noodles in the boiling sauce, reduce heat to medium, and simmer until noodles are tender, 5 to 10 minutes. Stir zucchini, red bell pepper, and chicken into sauce. Bring back to a boil, cover, and simmer until vegetables are just become tender, about 5 more minutes.
- Remove from heat and let stand, covered, for 5 minutes to thicken. Serve garnished with crushed peanuts and cilantro.
Nutrition Facts : Calories 586.8 calories, Carbohydrate 104.9 g, Cholesterol 29.6 mg, Fat 9.2 g, Fiber 3.9 g, Protein 17.4 g, SaturatedFat 1.4 g, Sodium 2736.3 mg, Sugar 3.6 g
THAI NOODLES
A spicy Thai noodle dish with chicken and vegetables.
Provided by Sharon
Categories World Cuisine Recipes Asian Thai
Yield 4
Number Of Ingredients 16
Steps:
- Cook rice noodles according to package directions.
- Slice chicken breasts into strips. Marinate in soy sauce for about 1/2 hour.
- In a large saucepan or wok, heat sesame oil over medium heat. Cook chicken until no longer pink. Add garlic, ginger, and onions; cook until onions are tender. Add mushrooms and cucumbers; cook until mushrooms are tender. Add peppers, carrot, peanut sauce, oyster sauce, and hot chili pepper sauce. Heat through.
- Toss cooked rice noodles with saute. Garnish with sesame seeds.
Nutrition Facts : Calories 570.8 calories, Carbohydrate 65.4 g, Cholesterol 65.9 mg, Fat 18.5 g, Fiber 5.4 g, Protein 36.9 g, SaturatedFat 3.6 g, Sodium 371.7 mg, Sugar 5.3 g
More about "colorful thai style noodles food"
PAD THAI: AUTHENTIC THAI RECIPE! - THE WOKS OF LIFE
From thewoksoflife.com
4.8/5 (37)Total Time 50 minsCategory Main CourseCalories 698 per serving
- First, make the sauce. Take the tamarind pulp (a block about 1 x 2 in (2.5 x 5 cm) and mix it with ½ cup boiling water (you can add a little more if needed to dissolve the paste). Break up the pulp in the hot water, and then press the mixture through a fine-meshed strainer. Discard the solids. To the liquid tamarind concentrate you just made, add the sugar, fish sauce, Thai black soy sauce, Thai sweet soy sauce (if using), and white pepper. Set aside.
- Soak the pad thai noodles in hot water for about 20 minutes, and drain in a colander. If the noodles are in really long strands, you will want to cut them into 10- to 12-inch lengths to make stir-frying easier.
- Marinate the sliced chicken by combining it with 1 teaspoon each of Thai thin soy sauce, cornstarch, and water. Set aside.
- Next, prepare the dried shrimp, mincing them down into a coarse powder (we used a food processor). Prepare the garlic, shallots/red onion, preserved Chinese mustard stems (zha cai), eggs, mung bean sprouts, garlic chives, and peanuts. You want to have everything ready to go before you turn on the stove.
THAILAND’S 7 BEST NOODLE DISHES | COURAGEOUS KITCHEN
From courageouskitchen.org
Estimated Reading Time 7 mins
- Pad Thai ผัดไทย. First, let’s talk vocabulary. The Thai word pad, pronounced ‘phat’, means to vigorously mix over heat. You’ll see this word often in the rest of this article, and when you see it on the menu at your favorite Thai place, you’ll know instantly which dishes are the stir fries.
- Kanom Jin ขนมจีน. Thais don’t eat pad thai on a regular basis. For their regular lunch and dinner choice, the nation-state turns to a curry noodle dish called ‘kanom jin’ (often written as khanom chin).
- Mama Noodles มาม่า. We would be remiss not to mention, that a close runner up for the most popular domestic noodle is one that you may not expect— instant noodles!
- Pad See Ew ผัดซีอิ๊ว. Next up is a stir fry dish, iconic for the color of the wide rice noodles used. Pad see ew gets it’s brown tinted noodles from ‘see ew’, which is Thai for soy sauce.
- Pad Kee Mow ผัดขี้เมา. You can’t really talk about pad see ew without bringing up the spicier Thai cousin, pad kee mow. In English these noodles can often be referred to as ‘drunken noodles’, a direct translation from the Thai term ‘kee mow’, meaning someone who is regularly drunk.
- Khao Soi ข้าวซอย. Visitors to Chiang Mai need no introduction to khao soi noodles. Enjoying the creamy curry noodles has become synonymous with visiting the city itself, because a delicious bowl can be troublesome to find or make elsewhere.
- Khao Piak ข้าวเปียก. The least well known of our favorite noodle dishes is surely ‘khao piak‘ (pronounced KOW bie-ek). Even the wikipedia page on this hearty bowl of rice noodles looks skinny on info!
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