Spicy Fried Thai Noodles Food

SPICY THAI NOODLES

Steps:

• Chop garnishes and set aside.
• Boil pasta, drain.
• While pasta is boiling, heat oils in a large skillet with red pepper flakes.
• Once oil is hot, strain pepper flakes, reserving the oil in a bowl. Add reserved oil back into the skillet and add the chili paste. Whisk in soy sauce and honey.
• Toss pasta in the skillet with the sauce.
• Can be served hot, room temperature or cold. Top with garnishes and enjoy!

PAD THAI (THAI STIR-FRIED NOODLES)

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.

SPICY THAI NOODLES

Steps:

• Combine peanut butter, sesame sauce,salt,sugar,soy, vinegar, sesame oil, cayenne, 1/4 cup green onions & garlic in a bowl, mix well.
• Pour over well drained spaghetti, toss to coat.
• Garnish each individual serving with carrots, water chestnuts & remaining green onions.
• You can also garnish with cucumber, bean sprouts, bamboo shoots,peppers, peas or green beans.

SPICY THAI NOODLES WITH GINGER PEANUT DRESSING

Steps:

• Bring a large pot of salted water to a boil. Cook the noodles according to the package directions for al dente. Drain the noodles, then transfer to a large bowl and toss with the sesame oil. Set the noodles aside.
• In a medium mixing bowl, whisk together the soy sauce, ginger, garlic, and chiles. Add the cubed chicken to the marinade, toss gently to coat the chicken. Cover the bowl and refrigerate for 30 minutes.
• For the dressing: In a small saucepan, whisk together the peanut butter, ginger, garlic, sugar, rice vinegar, soy sauce, sesame oil, and chile oil, and bring to a simmer over medium-low heat.
• Pour the warm dressing over the cooked noodles, and toss to coat evenly. Set the noodles aside until ready to serve.
• In a heavy skillet, heat the grapeseed oil over medium-high heat, when the skillet just begins to smoke, add the chicken cubes and sear on all sides until they are browned. Saute the chicken cubes over medium heat until they are fully cooked, about 5 minutes.
• Thread the chicken pieces and orange segments alternately on the skewers.
• To serve the skewers, toss the noodles with the diced chile peppers and chopped cilantro. Sprinkle the chicken skewers with the sliced green onions. Serve the noodles with the chicken skewers and enjoy hot or cold!

SPICY THAI NOODLES WITH VEGETABLES

Steps:

• Cook noodles in boiling water until tender; drain.
• Mix ingredients for sauce in a bowl with a whisk until smooth; set aside.
• Heat 2 tablespoons cooking oil in a wok or large skillet over high heat (add more oil as necessary during cooking).
• Add lemongrass and Thai chiles and cook until fragrant.
• Add carrot, scallions, and bell peppers and cook until carrot starts to become crisp-tender.
• Add bean sprouts and cook 1-2 minutes more.
• Add drained noodles to the pan and pour sauce over noodles.
• Using two utensils, lift vegetables from bottom to integrate throughout noodles and mix well.
• Garnish with chopped cilantro and chopped peanuts and serve with hot chili sauce (sriracha), if desired.
• Cooking tip: you may cut noodles into smaller pieces after cooking with kitchen shears to make them easier to work with.

SPICY THAI PEANUT NOODLES

Steps:

• Cook 8oz pasta (spaghetti or linguine) until done and set aside.
• Saute your veggies of choice(I prefer the ones above)in a pan with a little oil, until cooked. Set aside.
• Stir together vegetable stock, soy sauce, peanut butter, honey, ginget, cumin, coriander, red pepper flakes and garlic in a small sauce pan.
• Cook over medium heat until peanut butter and honey melt and sauce is heated through.
• Add noodles, stir fried veggies, any meat you may include (a few chicken breasts cut in strips is good) and toss to coat.

THAI NOODLES WITH SPICY PEANUT SAUCE

Steps:

• Cook pasta in a large pot of salted water according to package directions.
• Drain and return to pot.
• Add 2 TBSP sesame oil and toss to coat.
• Set aside.
• Heat remaining 2 TBSP sesame oil in heavy pot over medium-high heat.
• Add green onions, carrots, stir-fry veggies, garlic and ginger.
• Saute until vegetables soften, about 4 minutes.
• Add honey, peanut butter, soy sauce, vinegar and chili-garlic sauce and mix well.
• Simmer sauce 2 minutes.
• Pour sauce over pasta and toss well.
• Transfer to platter and serve warm.
• Garnish with additional green onions, if desired.
• Yields 8 side dish servings or 4 main dish servings.
• **Chili-Garlicsauce can be increased or decreased depending on how spicy you like your dish.
• As written, this recipe has some heat, but is still edible for my toddler son.

SPICY THAI BASIL, CHICKEN & NOODLE STIR-FRY

Steps:

• 1. Mix sugar, lime juice and fish sauce in small bowl. Set aside. Bring large pot of water to boil. Remove from heat. Add red rice noodles, stirring to separate noodles in water. Let stand 5 to 7 minutes or until noodles are tender but firm. (If you are using Asian wheat noodles, you will need to actually cook them for 5-7 minutes rather than merely letting them soak in hot water.) Drain well. Place in serving bowl. Set aside.
• 2. Meanwhile, heat oil in large skillet or wok on medium-high heat. Add garlic and chile; stir fry 15 seconds or until fragrant. Add chicken, carrots and green onions; stir fry 3 to 5 minutes or until chicken is cooked through.
• 3. Stir in fish sauce mixture; stir fry 1 minute. Add basil (or cilantro); stir fry 30 seconds or until basil (or cilantro) is wilted. Add to noodles in bowl; toss to coat. Serve immediately.
• Tip: Thai basil has dark green leaves with purple stems and has a licorice flavor. It can be found in most Asian markets. If unavailable, substitute Italian basil.