Thai Chicken Or Shrimp Noodles Food

PAD THAI (WITH CHICKEN OR SHRIMP)

Steps:

• Prepare rice noodles according to directions listed on package. In a mixing bowl, whisk together brown sugar, soy sauce, rice vinegar, lime juice and fish sauce, set aside.
• While noodles are cooking, heat oil in a wok or a 12-inch deep saute pan set over medium-high heat. Add chicken and saute until cooked through, about 6 minutes. If using shrimp cook about 1 1/2 minutes per side or until opaque.
• Transfer to a plate, leaving oil in pan. Add bell pepper and carrots saute 1 - 2 minutes then add garlic, green onions and bean sprouts saute 1 minute longer.
• Push veggies to edges of pan and crack eggs into center. Cook and scramble until eggs have cooked through. Add in chicken, noodles and sauce and toss everything together and cook 1 - 2 minutes.
• Serve warm topped with cilantro, peanuts and optional red pepper flakes and sesame seeds.

PAD THAI WITH CHICKEN AND SHRIMP

Steps:

• Place noodles in large bowl and cover with boiling water for about 10 minutes.
• Drain.
• Set aside.
• Mix together fish sauce, ketchup, Worcestershire, chili-garlic sauce and sugar.
• Set aside.
• Cut chicken into 1" cubes.
• Peel and de-vein raw shrimp and chop coarsely.
• Finely chop garlic.
• Heat peanut oil in large frying pan or wok.
• Add garlic, chicken, shrimp and red pepper flakes.
• Stir until shrimp turns pink.
• Add sauce mixture and stir for 3 more minutes.
• Add beaten eggs and stir constantly for one minute.
• Add drained rice noodles and toss until coated.
• Stir in bean sprouts, onions and 1/2 cup cilantro.
• Stir and toss for a minute or so, until heated.
• Spoon out onto large serving platter.
• Sprinkle with chopped peanuts and remaining cilantro.
• Top with slices or wedges of lime, which will be used to squeeze over noodles upon serving.

PAD THAI WITH CHICKEN AND SHRIMP

Steps:

• In a small bowl, whisk together the soy sauce, water, peanut butter, and chili paste until smooth.
• Heat a large wok over medium-high heat, and add canola oil. When the oil is hot, add the garlic and ginger and let cook until fragrant, about 1 minute. Add the vegetables, chicken, and shrimp, and stir-fry until chicken and shrimp are browned and cooked through, about 2 minutes. Add noodles and toss to coat.
• Add peanut/spice paste, brown sugar and cider vinegar and toss to distribute. Cook until heated through, about 2 minutes.
• Spread chopped romaine on a platter. Serve pad Thai on top of lettuce and garnish with mung bean sprouts, lime, cilantro and chopped peanuts.

THAI CHICKEN OR SHRIMP NOODLES

Steps:

• 1)In medium bowl, mix Shrimp or Chicken Breast with enough salad dressing to cover and marinade over night (if you like spicy add 1 Tblsp of chili garlic paste to the marinade).
• 2) In small bowl, with wire whisk mix peanut butter, soy sauce, honey, duck sauce, gingerroot, 2-3 Tblsp of Thai Chili Garlic paste (depending on how spicy you like), and a couple Tblsp of the salad dressing; set aside.
• Note: Sometimes it is easier to microwave the mixture for 30-40 seconds then whisk it.
• 3) Prepare rice noodles per package instructions.
• 4) In large sauté pan heat sesame oil until hot, sauté chicken on high heat until almost done, stirring constantly add carrots sauté 5 minutes then add scallions cooking for another 5 minutes, reduce heat.
• 5) In large bowl or pan toss hot rice noodles with peanut mixture and shrimp or chicken mixture.
• 6) Add everything to the pan where the shrimp or chicken was cooked and warm everything through.
• 7) Serve immediately.

THAI SHRIMP AND NOODLES

Steps:

• In a 4 qt Dutch oven, bring a large amount of water to boil.
• Add pasta and cook 4 minutes.
• Add broccoli and cook 2 minutes.
• Add shrimp and cook 2 to 3 minutes or until pink.
• Meanwhile, in a bowl combine peanut butter and soy sauce.
• Stir in vinegar, sesame oil, chili oil, gingerroot, and garlic.
• Drain spaghetti mixture and return to pan.
• Add peanut butter mixture, green onions and nuts.
• Toss gently to coat.

THAI CHICKEN NOODLES

Steps:

• Marinate chicken in wine 30 minutes.
• In a small skillet, saute garlic and shallots in 3 Tablespoons oil until crisp; drain, reserving oil.
• Boil rice vermicelli noodles 2 minutes; drain; toss with garlic oil.
• Grind red chilies.
• In a wok, heat 1 tablespoon oil and fry chilies 1 minute, until aroma mellows.
• Add chicken and wine, and sliced Chinese mushrooms; stir-fry 3 minutes.
• Add shrimp; heat through; add tomato paste, 2 tablespoons sugar, and nam pla.
• Add bean sprouts and basil; stir 2 minutes.
• Add noodles; toss.
• Garnish with garlic, shallots, and peanuts.

THAI SHRIMP AND NOODLES

Steps:

• Place lemon grass and water in 1-quart glass measure; cover and heat in microwave on high for 5 minutes; cool. Remove lemon grass to cutting board. Reserve water. Slice lengthwise then finely chop.
• In large skillet, combine lemon grass, reserved water, wine, garlic salt and Szechwan seasoning; bring to a boil. Stir in shrimp and cornstarch mixture. Cook and stir until shrimp turn pink and mixture thickens, about 3 to 4 minutes.
• Meanwhile, in large saucepan, cook pasta in boiling salted water until done. Drain and rinse pasta. Return pasta to saucepan. Add spinach and shrimp mixture; toss. If desired, garnish with chopped salted cashews.

THAI CHICKEN AND SHRIMP NOODLE SALAD

Steps:

• Whisk first 5 ingredients in large bowl to blend. (The dressing can be prepared 2 hours ahead).
• Let stand at room temperature.
• Place noodles in another large bowl.
• Cover with boiling water.
• Let stand until softened, about 4 minutes.
• Drain and rinse under cold water to cool; drain well.
• Insert scissors into noodles; cut several times.
• Transfer to bowl with dressing.
• Add tomatoes and all remaining ingredients, except peanuts and lime wedges, to noodles; toss to coat.
• Divide among 6 plates.
• Sprinkle with peanuts; garnish with lime wedges.
• **Cook time does not include cooking the chicken or shrimp.