Thai Crispy Rice Noodles Recipes

ONE POT THAI-STYLE RICE NOODLES

Steps:

• Stir cornstarch and water together in a small bowl until smooth. Pour chicken broth into a large pot and stir cornstarch mixture, soy sauce, fish sauce, rice vinegar, chile-garlic sauce, vegetable oil, ginger, garlic, and coriander into broth. Cover and bring to a boil.
• Place rice noodles in the boiling sauce, reduce heat to medium, and simmer until noodles are tender, 5 to 10 minutes. Stir zucchini, red bell pepper, and chicken into sauce. Bring back to a boil, cover, and simmer until vegetables are just become tender, about 5 more minutes.
• Remove from heat and let stand, covered, for 5 minutes to thicken. Serve garnished with crushed peanuts and cilantro.

THAI CRISPY RICE

Steps:

• Stir oil into cooked rice.
• Heat a wok or skillet over medium heat. As soon as the pan is hot, spread the rice out in a single, even layer in the pan (spread it out up the sides of the wok if possible; maximum surface area makes for the most crispy bits).
• Cook the rice, without stirring, until the bottom is a light golden brown, 4 to 5 minutes.
• Stir in nam prik Pao and soy sauce, breaking the rice up into bite-size bits as you stir.
• Taste the rice and if it is very dry, you can add an extra splash of soy sauce.
• Stir in lime juice.
• Serve rice with fried eggs and fresh chopped herbs on top.

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.

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 RICE NOODLES

Steps:

• Soak the noodles in hot water for 20 minutes, or until soft; drain.
• Heat oil in a wok or large skillet, saute until golden.
• Add in the shrimp and ground pork, and stir-fry until lightly browned.
• Add the sugar, fish sauce, soy sauce and chili sauce, stir-fry until the sugar dissolves.
• Pour in the beaten eggs, let them set slightly then stir to scramble.
• Add in the noodles and stir-fry for about 2 minutes.
• Push noodles to side of wok or skillet then add in the Tamarind sauce, cook for 1 minute.
• Add in the bean sprouts, scallions, and stir-fry until bean sprouts are slightly cooked (about 1 minute).
• Stir the noodles down to middle of wok and stir-fry until well mixed.
• Sprinkle with chopped peanuts and sliced green onions before serving.