Thai Rice Noodle Soup 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 RICE NOODLE SALAD

Steps:

• Fill a bowl with boiling water; add rice noodles. Cover bowl and let sit until noodles are softened, about 10 minutes. Drain. Add 1 tablespoon olive oil and toss to coat.
• Mix romaine lettuce, red bell pepper, red onion, green onions, cucumber, basil, cilantro, ginger root, jalapeno pepper, and garlic with rice noodles.
• Whisk 1/3 cup olive oil, rice vinegar, soy sauce, white sugar, lemon juice, lime juice, salt, turmeric, and paprika together in a bowl; pour over rice noodle mixture and toss to coat.

THAI CHICKEN NOODLE SOUP

Steps:

• Preheat broiler. Place onion and ginger in a foil-lined 15x10x1-in. baking pan; drizzle with oil. Broil 3-4 in. from heat 8-10 minutes or until well browned. Meanwhile, remove chicken from bones; reserve carcass and shred meat. Place carcass, onion, ginger, spices and broth in a 6-qt slow cooker. Cook on low 6-8 hours., Cook noodles according to package instructions. Strain soup and keep warm; discard carcass, vegetables and spices. Stir in brown sugar, fish sauce and lime juice. Place noodles and chicken in soup bowls. Ladle broth into soup bowls. Add toppings of your choice.

THAI RICE NOODLE SOUP

Steps:

• add the fresh ginger, soy sauce, tsp lemongrass/seame mix and oil to pan. saute for 30seconds.
• heat prawns and add water, coconut milk, chili, remaining lemongrass, dash of soy sauce, peas, ground ginger and leave to simmer for 5-8mins on a reduced heat.
• Add broken noodles, lime juice and miso. Simmer for further 5mins.
• serve! as a starter for an oriental rice based dish, perhaps?

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.