THAI CRISPY RICE NOODLES
Make Thai crispy rice noodles for topping a variety of Asian dishes, like lettuce wraps and salads. When placed in oil, they puff up in seconds.
Provided by Darlene Schmidt
Categories Appetizer Snack Ingredient Condiment
Time 13m
Yield 4
Number Of Ingredients 3
Steps:
- Gather the ingredients.
- Separate the rice noodles by pulling apart the various sections into manageable amounts. Using scissors, cut the noodles into strips 4 to 5 inches long.
- Place the oil in a wok or small to medium frying pan. The smaller the pan, the less oil you will have to use. Heat the oil over medium-high heat for a minimum of 1 minute.
- Take a few longer noodle pieces in your hand and dunk just the ends into the hot oil. If the oil is hot enough, the submerged parts will bloom within seconds into puffy, crispy noodles. If this doesn't happen, remove the submerged parts and cut them off. Wait a little longer for your oil to heat up, then try again.
- Once the oil is ready, gently drop handfuls of the noodles into the hot oil.
- Have a utensil at the ready to quickly flip them once. The actual cooking time is only a few seconds.
- Set the puffed noodles to drain on paper towels. Sprinkle a little salt over them if desired. Continue frying the rest of your noodles. (You may need to reduce the heat to medium to avoid burning.)
Nutrition Facts : Calories 378 kcal, Carbohydrate 56 g, Cholesterol 0 mg, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, Sodium 127 mg, Sugar 0 g, Fat 14 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g
PAD THAI (THAI STIR-FRIED NOODLES)
A native Thai woman made this for a Thai cooking class. This is how she learned to make it from her mother. We tasted the dish and it was great. We did not have Pad Thai sauce with it but she said the store bought type was fine. Vegetables or tofu may be substituted for the chicken. She noted that overcooked noodles do not stir-fry well and do not look good. If using fresh noodles, instead of dried, they will cook in less than 1 minute.
Provided by Ducky
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Boil noodles until just soft (do not overcook).
- Drain water and place noodles in separate bowl.
- Meanwhile, heat 3 Tbsp oil in wok on high heat.
- Add garlic, shallots, oyster sauce, chicken and stir-fry until cooked.
- Move mixture to 1/2 of wok and add eggs on empty 1/2 of wok.
- Cook eggs.
- Mix eggs and chicken.
- Add noodles, fish sauce, vinegar, soy sauce, black pepper and brown sugar, stirring quickly so that noodles do not stick together.
- Stir in bean sprouts, green onion and peanuts.
- Garnish with fresh cilantro and a quick squeeze of lime juice.
- Serve immediately, with Pad Thai sauce, as desired.
MEE KROB (THAI CRISP FRIED NOODLES)
Crispy deep-fried rice noodles coated with a sweet-and-sour sauce. An easy, tasty Thai dish with interesting textures and flavors. Add pork, chicken, shrimp, or fried tofu, or a combination -- your choice.
Provided by Daydream
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Gather all ingredients together before commencing to cook.
- Cover tamarind pulp with 2/3 cup hot water, and crush and break up pulp with a fork.
- Let stand for 20 minutes, then pour mixture through a strainer and press to extract the liquid.
- Reserve 4 tablespoons of tamarind liquid for the sauce.
- Place rice vermicelli inside a large paper or plastic bag, and break into pieces.
- Heat peanut oil until very hot (between 375 deg F and 400 deg F).
- Fry noodles in small batches until they puff up and turn light to golden brown each batch will only take a few seconds (allow oil to get hot again between batches).
- Remove at once with a slotted spoon, or wire strainer, and drain immediately on paper towels.
- Next, deep fry the diced tofu until golden brown, drain and keep warm in a low oven.
- Lastly, drizzle the egg into the oil in a circular fashion, and cook for around 30 seconds until golden brown and crisp on both sides.
- Remove egg from oil, break or slice into pieces, and keep warm in a low oven with the tofu.
- Combine the sauce ingredients, including the reserved tamarind liquid, in a saucepan, and bring to boil, stirring constantly.
- Allow to simmer a few minutes until the liquid reduces in volume by about one third and starts to turn syrupy, then remove from heat and set aside.
- Pour oil from wok, reserving one tablespoon, and stir-fry the garlic, green onion, and one of the chilies until they start to color, about one minute.
- Add the meat and/or shrimp and stir-fry until just cooked, about one minute.
- Add the prepared sauce to the wok and toss all ingredients together until steaming hot.
- Mound the crisp fried noodles on a serving platter and spoon the sauce over.
- Scatter with bean sprouts, cilantro, the remaining sliced chilli, the deep-fried tofu, and the chopped egg.
- Serve immediately, as the noodles will soften after about 10 minutes.
Nutrition Facts : Calories 1772.6, Fat 169.1, SaturatedFat 29.8, Cholesterol 112.1, Sodium 1257.5, Carbohydrate 56.6, Fiber 2.4, Sugar 16.6, Protein 12.7
QUICK & EASY THAI FRIED RICE
From Quick&Easy Thai by Nancie McDermott. Can use pork instead of chicken. Serve with cucumber slices, quartered lime, and/or fish sauce seasoned with hot chilies (optional).
Provided by hannahactually
Categories Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- prepare rice by breaking up clumps of it with your fingers. set aside in bowl.
- heat wok or large, deep skillet over high heat. add oil, and when it sizzles add onion and garlic and toss well until shiny and fragrant, about 1 minute add pork and cook, tossing often, until onion begins to wilt and meat is cooked through, about 2 minutes add beaten egg, and toss well to scramble it once it begins to set.
- add rice, fish sauce, sugar, and green onions and cook, tossing often, until rice is tender and heated through. garnish with cilantro, and serve hot or warm with small bowls of fish sauce garnished with hot chilies.
Nutrition Facts : Calories 862.6, Fat 13.5, SaturatedFat 2.8, Cholesterol 74.2, Sodium 736.3, Carbohydrate 159.4, Fiber 3.2, Sugar 2.5, Protein 20.6
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