Easy Thai Fried Rice Noodles Recipes

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 CRISPY RICE NOODLES

Steps:

• Gather the ingredients.
• Separate the rice noodles by pulling apart the various sections into manageable amounts. Using scissors, cut the noodles into strips 4 to 5 inches long.
• Place the oil in a wok or small to medium frying pan. The smaller the pan, the less oil you will have to use. Heat the oil over medium-high heat for a minimum of 1 minute.
• Take a few longer noodle pieces in your hand and dunk just the ends into the hot oil. If the oil is hot enough, the submerged parts will bloom within seconds into puffy, crispy noodles. If this doesn't happen, remove the submerged parts and cut them off. Wait a little longer for your oil to heat up, then try again.
• Once the oil is ready, gently drop handfuls of the noodles into the hot oil.
• Have a utensil at the ready to quickly flip them once. The actual cooking time is only a few seconds.
• Set the puffed noodles to drain on paper towels. Sprinkle a little salt over them if desired. Continue frying the rest of your noodles. (You may need to reduce the heat to medium to avoid burning.)

THAI FRIED RICE

Steps:

• Heat oil in a large wok or a large skillet over medium high heat. (Add 1 tbsp extra oil if using a skillet)
• Add garlic and onion, stir fry for 30 seconds.
• Add prawns/shrimp and white part of green onion, stir fry for 1 minute.
• Push everything to the side and pour the egg onto the other side. Scramble it quickly - about 20 seconds.
• Add the rice and Sauce of choice. Stir fry for 2 minutes, adding green part of green onions halfway through, until all the rice is coated with the Sauce.
• Serve immediately, garnished with fresh cilantro/coriander with tomato and cucumbers on the side. (See in post for more serving ideas)

THAI STIR-FRIED NOODLES (PAD SEE EW)

Steps:

• Place rice noodles in a large bowl and cover with boiling water. Soak until tender, 4 to 8 minutes. Rinse thoroughly with water and leave in a colander to drain.
• Combine oyster sauce, water, dark and regular soy sauce, vinegar, and sugar in a small bowl.
• Place a wok over high heat; add oil and mince garlic straight into the wok. Heat until oil is hot and garlic is starting to turn golden, about 1 minute. Add chicken and broccoli; stir-fry for 1 minute. Move chicken and broccoli to one side. Crack egg into the skillet and scramble it, about 1 minute.
• Add noodles and sauce; fold gently to combine, until sauce evenly coats the noodles and caramelizes a bit, and chicken is cooked through, 1 to 2 minutes.