Noodles – Thai Food

Kway Tiew Nahm Sai (Clear Noodle Soup)

evgoart — Thu, 08 Jan 2015 11:18:59 +0000

Kway Tiew Nahm Sai or Clear Noodle Soup is one of the most basic Thai noodles soups but don’t be misled with the word basic as this dish packs a lot of flavour. Just the soup alone is enough to make you crave for more and the key for making its soup taste really good are pork bones, radish and spices. The piping hot soup is then poured in a bowl with rice noodles, minced meat, fish balls and an assortment of vegetables such as bean sprouts and kailan.

It is simple, it is light, it is a complete meal, it is delicious, the mixture of flavours and aroma is simply phenomenal.

Ingredients

Soup Stock
2 kg pork bones
2 pcs medium sized radish, cut into chunks
2 large onions
2 litres water
fish sauce
white pepper
Others
400g rice noodles
300g minced pork
12 pcs squid balls, cut in half
1 packet kailan
3 cups bean sprouts
crispy fried garlic
Instructions
In a pot add pork bones and enough water to cover bones. Bring it to a boil then turn heat off. Drain to remove scum and rinse bones in cold water.
Add bones back to the pot together with the rest of the ingredients except the fish sauce and white pepper. Bring to a boil and simmer for 2 hours. Turn heat off then drain using a fine sieve reserving liquid.
Place liquid in a separate pot then bring it to a boil, add the minced meat and fish balls and simmer for 30 more minutes in medium heat. Liquid at this stage should be reduced from the initial 2 litres to 1 litre. Season with fish sauce and white pepper.
Cook noodles according to packet instructions.
Blanch kailan in boiling water.
Place noodles in a bowl, add the kailan then pour hot broth over the noodles with some minced meat and fish balls.
Top with fresh bean sprouts and crispy fried garlic then serve while hot.

Drunken Noodles (Pad Kee Mao)

evgoart — Thu, 13 Mar 2014 13:27:39 +0000

Spicy pan-fried rice noodles laced with chilies, garlic and Holy Basil. This famous dish is a hybrid between Pad See Ew and Pad Ga Prao.

Ingredients

8 oz flat, wide rice noodles (can use pre-cut or cut your own from a noodle sheet as shown in the video)
3-4 cloves garlic
1-3 Thai chilies, to taste*
1 Prik Chee Fah, cut into chunks, or any mild, red chili peppers (optional)
4 oz protein of choice, cut into bite sized pieces (optional)
5 pc baby corn, cut each one into 3
2 stalks Chinese broccoli, cut into 1-2″ pieces
2 Tbsp base stir fry sauce (see recipe below)
1 tsp black soy sauce
1.5 tsp sugar
½ cup holy basil leaves, or sub Italian basil**

Base Stir Fry Sauce

¼ cup oyster sauce
2 Tbsp light soy sauce
1 Tbsp Golden Mountain or Maggi
2 tsp fish sauce

Vegetarian Base Stir Fry Sauce

¼ cup light soy sauce
2 Tbsp Golden Mountain or Maggi

*Thai chilies keep very well in the freezer, and they also become easier to break down once thawed.

**Choose holy basil with small to medium leaves (leaves should be about 1-1.5″ long) as they are younger and more fragrant than larger, older leaves. If using Italian basil, chop the leaves roughly as they tend to be quite large. You may also use Thai basil, which many restaurants use, but Italian basil has a more similar fragrance to holy basil.

Instructions

For the noodles: If using pre-cut noodles. If using uncut noodles, the instructions are in this video. You can also use other kinds of noodles–in Thailand it is quite trendy to us spaghetti!

Mix the base stir-fry sauce ingredients in a small bowl and stir well to combine. Set aside. This will keep well in the fridge more months, and it’s great for all sorts of stir fries, including fried rice!

Put garlic and both types of chilies into a mortar, and pound to a rough paste, making sure that the Thai chilies are all mushed up. Set aside.

Have all your ingredients prepped and ready to go by the stove before you start, it moves quickly! In a large saute pan or a wok, heat about 2 Tbsp of vegetable oil over high heat, tilt the pan to coat the bottom. Add the chill/garlic mixture and stir until the small pieces of garlic starts to turn golden brown.

Add protein, if using, and cook until half way done. Add vegetables, toss in the pan quickly to wilt. Add noodles, base stir fry sauce, and sugar then toss to combine and let the noodles spread apart. Add the black soy sauce, and toss again to combine. Let the noodles sit in the pan and absorb the sauce, flipping it once or twice.

When the sauce is all absorbed, turn the heat off, and add the basil. Toss just to wilt the basil, plate. Serve with the Standard Thai Condiment for noodles!

Pad See Ew

Pad Thai Noodle Salad

evgoart — Sat, 18 Feb 2012 02:40:50 +0000

Based on world-famous Pad Thai noodles, this salad features bold Thai flavors and an abundance of textures. It’s also light in calories and fat, plus naturally gluten-free. Serve it up as a main course or side dish – also makes a beautiful salad to take to a summer potluck, picnic, or cookout.

Ingredients:
approx. 8 oz. (225 g.) rice noodles
20 to 25 medium uncooked shrimp (tails can be left on)
4 cloves garlic, minced
1 thumb-size piece galangal OR ginger, minced
1 red bell pepper, sliced thinly
1 stalk celery, sliced thinly
3 spring onions, sliced thinly
2 to 3 cups bean sprouts
1 cup fresh coriander (cilantro), lightly chopped
1/2 cup fresh basil, lightly chopped
1/3 cup dry roasted unsalted peanuts, lightly chopped
2 Tbsp. veg. oil
DRESSING:
1/2 cup hot water
1 +3/4 Tbsp. tamarind paste
1/4 cup (packed) brown sugar
1/4 cup fish sauce
1-2 Tbsp. chili sauce (OR/ 1/2 to 1 tsp. cayenne pepper or dried crushed chili)

Preparation:
Lightly boil the rice noodles until cooked to al dente. Drain and rinse thoroughly with cold water. Set aside to drain while you prepare other ingredients.
To make the dressing, pour 1/2 cup boiling water into a cup. Add tamarind paste, stirring until dissolved. Add the sugar, fish sauce and chili sauce, stirring well to dissolve the sugar. Taste-test this concoction – it should taste first sweet, then sour, spicy and salty, more or less in that order. Add more sugar to make it sweeter, or more chili for a spicier salad. (Note that the sugar content must be quite high to balance out the strong sourness of the tamarind.)
Pour 1/4 of this dressing over prepared shrimp (make sure shrimp are well drained beforehand). Stir and set aside to briefly marinate.
Place the red pepper, celery, spring onion, bean sprouts, coriander and basil together in a large salad bowl (hold back a little of the coriander and basil for garnishing later).
Place a wok or frying pan over medium-high heat. Drizzle in 2 Tbsp. oil, then add the garlic and ginger. Stir-fry to release the fragrance (1-2 minutes), then add the shrimp together with the marinade. Stir-fry 3 minutes, or until shrimp have turned pink and plump. Remove from heat and “pour” these delicious stir-fried shrimp into the salad bowl.
Now add the drained noodles and pour over remaining dressing. Toss everything well together. (Note: at first you’ll have dressing left in the bottom of the bowl, but gradually the noodles will absorb it.)
Do a final taste-test, adding a little more fish sauce if more flavor is desired, or more chili sauce if it isn’t spicy enough. Portion out into bowls or plates, adding a final topping of coriander and basil, plus the chopped peanuts. More chili sauce can also be served on the side.

Tamarind paste is sometimes difficult to find. Look for it at your local Asian grocery store OR East Indian food store. If you can’t find it, white vinegar can be used as a substitute. Another substition is lime juice. In this case, use the juice of 2 limes and reduce hot water by half.

Pad See Ew – Thai Rice Noodles

evgoart — Tue, 10 Jan 2012 14:52:54 +0000

Pad See Ew is that it’s easy to make and doesn’t require a lot of ingredients. Another great note is that it’s cheap to make! Pad See Ew is a common street-food noodle here in Central Thailand. See Ew is a Southern Chinese word for soy sauce. This dish literally means ‘stir fried soy sauce’. In Thailand, it’s usually served with thinly sliced pork or chicken and Chinese Broccoli.

Ingredients:
1 tablespoon Dark Soy Sauce
1 lb Chinese broccoli
1 egg
1 lb Fresh Flat Rice Noodles
2 cloves chopped garlic
2 tablespoons Light Soy Sauce
1/2 cup thinly sliced pork
1 tablespoon sugar

Preperation
If your fresh flat rice noodles are not pre-cut, cut them into strips of 3/4 inch wide. If your fresh noodles came out from the refrigerator, heat them up in the microwave first. Cut Chinese broccoli into 2 inch long pieces. Halve the stems lengthwise because thick stems take longer to cook. You are going to want to cook them at the same time.

Heat a wok to high heat and then add 2 tablespoons of oil. Drop in the chopped garlic and stir. Add the sliced pork. Stir to cook the pork. When the pork is somewhat cooked or turned from pink to light brown, add rice noodles. Stir to break up the noodles. Add light and dark soy sauce and sugar.

Stir to mix the seasonings into the noodles and pork. Open a spot in the middle of the pan, and drop the egg in. Scramble the egg until it is almost all cooked (not watery any more). Fold in the noodles and mix them all. Add the Chinese broccoli, stems first. I usually add half of the Chinese broccoli and stir until it wilts and then add the rest. But if you have room in your wok, you can cook all the Chinese broccoli at once. As soon as the Chinese broccoli is cooked, turn off the heat.

Put on a serving plate and sprinkle white pepper on top. Serve with the usual noodles condiments; sugar, fish sauce, vinegar and dried ground chili pepper. I usually like mine with ground chili peppers and vinegar.

Pad see ew that you find in Thailand is little sweeter than mine because many street vendors add more sugar

Rad Nah Kai – Chicken Noodle in Gravy

evgoart — Mon, 09 Jan 2012 08:00:59 +0000

Noodles In Gravy Thai called “Rad Nah” is one of Thai street food. It is made with stir-fried wide rice noodles, a form of meat such as chicken, beef, pork, seafood or tofu and Kale. The dish is then covered in a gravy made of stock and tapioca starch or cornstarch. It is seasoned with soy sauce, dark soy sauce, fish sauce, sugar and pepper. This dish is topped with chicken, kale and carrot.

Ingredients:
100 grs of wide rice noodles
1 cup of Chinese kale
5-6 pieces of sliced carrot
50 grs chicken thinly sliced
2 cloves garlic
1 ½ cups stock or water
2 tbsp vegetable oil
1 tbsp yellow bean sauce
½ cup tapioca flour
1 tbsp soy sauce
1 tbsp dark soy sauce
1 tbsp fish sauce
1 tsp sugar
A pin of white or black pepper

Preparation
Slice the noodles into ½ to 1 inch wide strips. Break the clumped noodles into strands. And set a side.
Turn on the stove on middle heat. You can use a non-stick pan of wok for fry noodles. It’s can be crunchy or soft, depend on what you like.
Add vegetable oil, garlic and stir until fragrant add noodles and coloring with a little dark soy sauce while frying. And lets it fry until crispy. Set the cooked noodles aside.
In a pan that is big enough to hold all the ingredients, heat up the rest of the oil.
Add minced garlic and chicken sliced, kale, carrots. Stir for a minute or so until the chicken and vegetables is getting cook. Add stock and lets it boil.
Add flour water. Stir quickly to keep it from forming chunks. When cooked, the flour will turn from white to clear. Add soy sauce, yellow bean sauce, sugar and continue stir. When the sauce is bubbling, it should have a consistency of thick gravy.
Put noodles on a plates and top with the sauce. Sprinkle some ground white or black pepper. Serve hot.

Note: In Thailand, Rad Nah is served with sugar, fish sauce, peppers pickled in white vinegar and ground chili pepper for your personal taste. The addition of vinegar with peppers adds a lot of dynamics to the final flavor. You can make your own vinegar with slice pepper. Just pour vinegar over and let it sit for few minutes or days.