noodle – Thai Food

Giant noodle roll sauce (Nam Jim Goi Tiew Lohd)

evgoart — Sat, 11 Apr 2015 12:04:26 +0000

This sauce will hit your major taste buds; sour, sweet, salty and hot! The sauce is a wonderful compliment to the noodles.

Recipe Ingredients:
2 teaspoons fish sauce
1-3 tablespoon ground fresh chili paste
4 teaspoons soy sauce
5 teaspoons sugar
3 tablespoons vinegar
Recipe Steps:
Mix all ingredients together and heat up the mixture in a microwave for 1-2 minutes to dissolve the sugar and warm the sauce.

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

Thai Noodle/Pasta Salad with Shrimp and Vegetables

evgoart — Sun, 19 Feb 2012 06:55:16 +0000

This easy salad is super-delicious and virtually fat free! Asian-style wheat noodles – or fettuccini pasta noodles – are tossed in an array of fresh vegetables, shrimp, and herbs for the best pasta salad you’ll have all summer. The oil-free dressing is extremely tasty, bursting with the quintessential tastes of Thai cooking. Make the full recipe and keep in the refrigerator to enjoy anytime, whether for a quick and easy lunch, or for a refreshing summer dinner.

Ingredients:
10 – 12 oz. (400-450 g) fresh Asian-style noodles (available in most supermarket deli sections), OR fettucini-style noodles
1 cup small cooked shrimp, thawed and drained if frozen
1 zucchini, grated with a wide grater or peeled into thin strips with a vegetable peeler
1 tomato, thinly sliced
1 red or green chili, de-seeded and thinly sliced
1 can baby corn, cut into 1-2 inch lengths
1 red bell pepper, de-seeded and cut into strips
3 spring (green) onions, sliced
1 cup fresh coriander/cilantro, lightly chopped
1/2 cup fresh basil, lightly chopped
1/3 cup dry roasted peanuts or cashews, unsalted, and left whole or lightly chopped
SALAD DRESSING:
1/3 cup lime juice (about 2 limes, juiced)
4 Tbsp. fish sauce (available at Asian/Chinese stores)
2 Tbsp. soy sauce
2-3 tsp. sugar (adjust to taste)
1-3 tsp. chili sauce OR 1/4 to 1/2 tsp. cayenne pepper OR crushed chili (adjust to taste)
2 cloves garlic, minced

Preparation:
Prepare noodles according to the directions on the package. Rinse noodles with cold water, drain, and set aside.
Prepare salad dressing by mixing all dressing ingredients together in a cup or small bowl until sugar dissolves. Taste-test for sour/sweetness, adding more sugar as desired. Note that the taste of the dressing will be very “zing-y” at this point because of the lime juice – it will taste milder when distributed among the noodles.
Prepare the vegetables and shrimp, and place them in a very large salad or mixing bowl. Add the herbs and nuts too.
Stir the dressing once more and pour over. Toss the vegetables, shrimp, herbs, and peanuts with the dressing.
Now add the noodles and toss again (note: This salad requires a lot of tossing to distribute the dressing, vegetables, herbs, shrimp and peanuts throughout the noodles). Once well-tossed, taste-test the noodles, adding more fish sauce if not salty or tasty enough.
You can serve this salad immediately, or cover and place in the refrigerator until ready to eat (this salad will keep for up to 5 days, and makes great workday lunches!). Serve right out of the bowl, or lift and place onto a serving platter or individual bowls. Garnish with a few extra sprigs of the fresh herbs, plus some chopped peanuts. For those who like it extra spicy, Thai chili sauce can be served on the side.

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.