Thai Fried Rice Noodles With Chicken Or Tofu Gluten Free Recipe 415 Food

THAI FRIED RICE NOODLES WITH CHICKEN OR TOFU (GLUTEN-FREE) RECIPE - (4.1/5)

Steps:

• Marinate the chicken or tofu by pouring the cornstarch/soy sauce mixture over and stirring well. Set aside. Soak rice noodles in a pot of hot water 5 to 12 minutes, or just until noodles are soft enough to eat, but still firm and a little bit 'crunchy' (they will finish cooking later). Drain and briefly rinse noodles with cold water to keep from sticking. Set aside. Combine all stir-fry sauce ingredients, mixing them together in a cup. Set aside. Heat a wok or large frying pan over medium-high heat. When hot, add 2 tablespoons oil and swirl around, then add the garlic, ginger, chicken or tofu (together with the marinade), mushrooms, and a few tablespoons of stock. Stir-fry 5 minutes, or until chicken or mushrooms are cooked. When pan becomes dry, add a little more chicken stock, 1 t 2 tablespoons at a time - enough to keep the ingredients sizzling. Add red pepper and stir-fry another 1 to 2 minutes. Add the noodles plus stir-fry sauce. Using two utensils, lift and turn the noodles or use a tossing motion, like tossing a salad. Stir-fry in this way until the sauce is well distributed throughout the noodles (1 to 2 minutes). Add bean sprouts, continuing to stir-fry another minute. Remove from heat and taste-test for salt/flavor, adding 1 tablespoon more fish sauce or soy sauce if not salty enough. If too salty, add another squeeze of lime juice. To serve, lift noodles out of the wok or frying pan and mound on a serving platter. Sprinkle with fresh coriander and garnish with wedges of fresh-cut limes. For those who like it spicy, serve with Thai Chili Sauce on the side, 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.

THAI-STYLE TOFU FRIED RICE

Steps:

• Mix the oyster sauce, fish sauce, Sriracha, sugar and 1/4 teaspoon salt in a small bowl; set aside. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Blot the tofu cubes dry and add to the skillet in a single layer. Season with salt and pepper and cook, turning occasionally, until browned and crisp, 5 to 6 minutes; remove to a plate.
• Add the remaining 2 tablespoons vegetable oil to the same skillet over medium-high heat. Add the green beans, garlic and a pinch of salt. Cook, stirring, until the garlic is lightly browned, about 1 minute. Add the rice and 1/2 teaspoon salt; cook, stirring, until heated through, 2 to 3 minutes.
• Add the oyster-sauce mixture, browned tofu and bean sprouts to the skillet. Stir until heated through, about 1 minute; season with salt and pepper.
• Divide the fried rice among bowls and top with basil, scallions and cashews. Serve with lime wedges and more Sriracha.

RICE NOODLES WITH CHICKEN

Steps:

• In large bowl of hot water soak rice noodles for 15 minutes and drain well.
• Using a wok or large skillet heat oil. Add the garlic, ginger, scallions, and chile, stir fry for approximately one minute. Stir in the chicken and chicken livers and stir fry over high heat for 2-3 minutes or until browning begins.
• Add celery and carrot to chicken mixture, stir fry for about 2 minutes or until they soften. Stir in napa cabbage, lime juice, fish sauce, and soy sauce. Begin adding noodles while stirring and heat thoroughly. If desired sprinkle with shredded mint and pickled garlic. Place on serving dish, optional garnish sprig of mint , and serve immediately.

THAI RICE NOODLES WITH CHICKEN AND ASPARAGUS

Steps:

• Pour noodles into bowl and cover with VERY HOT tap water. Soak for 15-20 minutes.
• Heat oil in large skillet over medium-high heat.
• Add garlic and stir fry until golden.
• Add fish sauce or salt and chicken.
• Stir fry until done.
• Add soy sauce, chili pepper sauce, and brown sugar. Mix until sugar is dissolved.
• Drain noodles and add to skillet along with asparagus.
• Stir fry noodles until firm but tender.
• Serve and enjoy!

STIR-FRIED RICE NOODLES WITH CHICKEN AND VEGETABLES

Steps:

• Heat the oil in a wok, placed over a medium heat. Tip in the chicken and stir-fry for 2-3 minutes. Break in the egg and cook briskly with the chicken until cooked through
• Add the drained rice noodles, followed by the vegetables. Season with the fish sauce, and add the sugar, dark soy sauce and light soy sauce.
• The noodles should be quite moist - add a little stock or water to loosen the texture. Sprinkle with black pepper just before serving.
• This dish is served with a set of 3 condiments: fish sauce, chili powder, and chopped chilies steeped in vinegar with a pinch of sugar.

THAI CHICKEN NOODLE SALAD (GLUTEN FREE)

Steps:

• Place noodles in a large heat-proof bowl. Bring 5 cups of water to a boil and pour water over the noodles. Make sure noodles are fully submerged. Let stand, stirring occasionally, until noodles become tender, 20 to 25 minutes. Drain well and place noodles back in the bowl.
• While noodles are standing, stir together rice vinegar, soy sauce, fish sauce (if using), sesame oil, honey or sugar, hot sauce, garlic and ginger in a small bowl. After noodles have been drained, add this dressing to noodles and toss to coat.
• Add chicken, carrots, red pepper, cucumber, bean sprouts and green onions to noodles, tossing to combine.
• Divide noodles among serving plates and garnish with cilantro or basil and sesame seeds. Serve with lime wedges on the side.

MEE KROB (THAI CRISP FRIED NOODLES)

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.