Thai Noodles Food

PAD SEE EW - THAI STIR FRIED NOODLES

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!

THAI PORK AND NOODLES

Steps:

• Place the pork in the freezer about 10 minutes to make it easier to slice. Soak the noodles in very hot water until just tender, about 10 minutes; drain. Snip the noodles with scissors into shorter lengths. Cut the frozen pork crosswise into 1/4-inch-wide strips.
• Puree the cilantro, lime zest and juice, ginger, garlic, jalapenos, shallots, fish sauce, brown sugar and 1 tablespoon water in a food processor until smooth, scraping down the processor as needed.
• Heat 3 tablespoons peanut oil in a large skillet over high heat. Add half the cilantro mixture and stir-fry 1 minute. Add the pork and stir-fry until no longer pink, 2 to 3 minutes. Transfer the pork with a slotted spoon to a plate. Add the remaining 1 tablespoon peanut oil to the skillet; add the green beans and stir-fry until tender, 4 to 5 minutes. Add the noodles, pork and 2 tablespoons of the remaining cilantro mixture. Cook, tossing with tongs, until heated through, about 2 minutes. Stir in the remaining cilantro mixture to taste.

CRUNCHY THAI SALAD

Steps:

• Cook the noodles as normal and prepare all the vegetables while the noodles are cooking. When they are done rinse under cold water and add to the salad.;
• Mix all of the ingredients together in a jam jar, shake and pour over the salad. Garnish with cashew nuts or sesame seeds.;

THAI NOODLES

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.

CHICKEN PAD THAI

Steps:

• Gather the ingredients.
• Make the sauce by combining the tamarind paste mixture, chicken stock, fish sauce, brown sugar, and chili sauce. Stir well to dissolve. Taste-test for a tangy balance between sweet and sour. Add more sugar if too sour or more tamarind if too sweet.
• Bring a large pot of water to boil and dunk in rice noodles. Stir to separate. Only cook until they are limp but still firm and slightly crunchy (they will finish cooking later in the pan).
• Drain the noodles and rinse well with cold water to prevent sticking. Set aside.
• Place the chicken in a small bowl. Stir together the soy sauce and cornstarch and pour over the chicken. Stir well and set aside.
• Preheat a wok or large frying pan over medium-high heat. Add 1 to 2 tablespoons of oil followed by the garlic and minced chili, if using. Stir-fry until fragrant (30 seconds).
• Add the marinated chicken. When the wok or pan becomes dry, add the chicken stock. Stir-fry 5 to 7 minutes, until the chicken is cooked.
• Add the drained noodles and pour the prepared sauce over. Using two utensils or chopsticks, use a gentle "lift and turn" method to fry the noodles (like tossing a salad). Stir-fry in this way 5 minutes, or until the noodles are chewy. If you find your pan too dry, add a little more oil.
• Add the bean sprouts and continue frying for 1 more minute, or until the noodles are cooked. The noodles are done when they taste chewy and a little sticky. Taste-test for seasoning, adding more fish sauce until your desired flavor is reached (you can add up to 1 tablespoon fish sauce).
• Top with generous sprinklings of fresh cilantro, green onion, and crushed/chopped nuts. Serve with fresh lime wedges on the side.

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 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!

THAI NOODLES WITH SEAFOOD

Steps:

• Cut 500g of mixed seafood into bite-size pieces, first removing any shells.
• If you are using mussels, wash and scrape the shells and open them by putting them in a pot with a little boiling water.
• Cover and boil for a few minutes, removing each mussel as it opens to prevent overcooking.
• Chop a handful of basil leaves and seed and finely slice 3 bird's eye chillies.
• In a frying pan or wok, heat 1 tablespoon of oil.
• Brown 2 tablespoons of crushed garlic and saute the seafood for a couple of minutes.
• Drain off the oil and set the garlic seafood mixture aside. Put another tablespoon of oil in the pan and increase the heat. Add 2 tablespoons of light soya sauce and the noodles and saute for 2-3 minutes.
• Tip the seafood back into the pan and add 3 tablespoons of fish sauce. Stir well.
• Add the basil leaves and chillies and cook for 1 minute more, stirring.