Thai Rice Noodles Recipes

ONE POT THAI-STYLE RICE NOODLES

One Pot Thai-Style Rice Noodles image

Chicken, vegetables, and noodles prepared in a light tasting but full-flavored Asian-inspired sauce.

Provided by Kniterly

Categories World Cuisine Recipes Asian

Time 40m

Yield 4

Number Of Ingredients 17

Ingredients

2 tablespoons cornstarch
1 ½ tablespoons water
6 cups chicken broth
2 ½ tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon rice vinegar
1 tablespoon chile-garlic sauce (such as Sriracha®), or more to taste
2 teaspoons vegetable oil
2 teaspoons minced fresh ginger root
2 cloves garlic, minced
1 teaspoon ground coriander
1 (16 ounce) package thick rice noodles
1 cup sliced zucchini
1 cup sliced red bell pepper
2 cooked chicken breasts, cut into 1-inch cubes
¼ cup crushed peanuts
¼ cup chopped fresh cilantro

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.

Nutrition Facts : Calories 586.8 calories, Carbohydrate 104.9 g, Cholesterol 29.6 mg, Fat 9.2 g, Fiber 3.9 g, Protein 17.4 g, SaturatedFat 1.4 g, Sodium 2736.3 mg, Sugar 3.6 g

THAI RICE NOODLES WITH CHICKEN AND ASPARAGUS

Thai Rice Noodles With Chicken and Asparagus image

Oooooooh this is good! My husband said he now has no reason to leave me for an asian woman. Thanks alot!! I got this off of a rice noodle box. I like spicy food so its not too spicy for me but it does have chili sauce in it and also, I used salt instead of fish sauce.

Provided by jessibelle

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/2 lb rice noodles
2 tablespoons oil
6 garlic cloves, minced
1 lb boneless skinless chicken, thinly sliced
1 tablespoon chili-garlic sauce
1 tablespoon fish sauce or 1/2 teaspoon salt
2 tablespoons soy sauce
1 tablespoon brown sugar
1/2 lb asparagus spear, cut into 2 inch pieces

Steps:

Pour noodles into bowl and cover with VERY HOT tap water. Soak for 15-20 minutes.
Heat oil in large skillet over medium-high heat.
Add garlic and stir fry until golden.
Add fish sauce or salt and chicken.
Stir fry until done.
Add soy sauce, chili pepper sauce, and brown sugar. Mix until sugar is dissolved.
Drain noodles and add to skillet along with asparagus.
Stir fry noodles until firm but tender.
Serve and enjoy!

Nutrition Facts : Calories 435.7, Fat 10.2, SaturatedFat 1.6, Cholesterol 72.8, Sodium 1101, Carbohydrate 55.1, Fiber 2.2, Sugar 4.5, Protein 28.9

THAI RICE NOODLE SALAD

Thai rice noodle salad image

This salad is full of flavour and is healthy too, as it's served with an oil-free dressing

Provided by Good Food team

Categories Lunch, Vegetable

Time 22m

Number Of Ingredients 15

Ingredients

½ a pack fine vermicelli rice noodles
200g bag beansprouts
zest and juice 2 limes
2-3 tbsp fish or soy sauce , to taste
1 tsp muscovado sugar or soft brown sugar
1 red onion , halved and thinly sliced
2 Little Gem lettuce hearts, leaves separated and roughly torn
500g minced pork
small knob grated ginger
pinch cayenne pepper
1 tsp sunflower oil
2 tbsp sesame seeds
1 tsp oil
4 x sirloin steaks
1 deseeded and shredded red chilli

Steps:

Place the noodles and beansprouts in a heatproof bowl and cover with boiling water. Leave for 4 mins, or until the noodles are tender. Drain, then cool under cold running water and drain again. Return to the bowl.
Stir together the lime zest and juice, fish or soy sauce and sugar. Stir into the noodles with the red onion and lettuce.
To make with mince, heat a little oil in a non-stick frying pan and stir-fry 500g minced pork, a small knob of grated ginger and pinch cayenne pepper or chilli powder for 10 mins, until the mince is browned and cooked through. Mix into the noodles, divide between four bowls and serve warm.
To make with steak, make the rice noodle salad. Heat 1 tsp sunflower oil in a frying pan. Tip 2 tbsp sesame seeds onto a plate. Rub 1 tsp oil into 4 x 175g sirloin steaks and press into sesame seeds. Fry for 5 mins for medium rare, turning halfway. Leave to rest for 5 mins, then thinly slice. Toss 1 deseeded and shredded red chilli, and a handful mint leaves into noodles. Top with steak to serve.

Nutrition Facts : Calories 153 calories, Fat 1 grams fat, Carbohydrate 34 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 1.49 milligram of sodium

EASY PAD THAI

Easy Pad Thai image

This easy recipe for pad Thai noodles will be a hit with the whole family. The flavorful noodle dish can be made with chicken or shrimp.

Provided by Darlene Schmidt

Categories Dinner Entree Lunch Pasta

Time 45m

Yield 3

Number Of Ingredients 22

Ingredients

For the Pad Thai Sauce:
1/3 cup chicken stock (good quality)
3 tablespoons rice vinegar (or white vinegar)
1 tablespoon lime juice
3 to 4 tablespoons brown sugar
2 tablespoons fish sauce
1 tablespoon soy sauce
1/4 teaspoon cayenne pepper
For the Pad Thai:
1 chicken breast (boneless and skinless, or 1 to 2 thighs, chopped into small pieces)
1 1/2 tablespoons soy sauce
8 ounces pad thai rice noodles (rice noodles)
2 to 3 tablespoons vegetable oil
3 to 4 cloves garlic (minced)
1 to 2 fresh red chilies (or green chilies, finely sliced)
1 teaspoon galangal (grated, or ginger)
10 to 15 medium shrimp (raw, shells removed)
1 egg
2 cups bean sprouts
4 green onions (sliced)
1 lime (cut into wedges, for serving)
1/3 cup dry roasted unsalted peanuts (chopped)

Steps:

Gather the ingredients.
Combine the chicken stock, rice vinegar, lime juice, brown sugar, fish sauce, 1 tablespoon soy sauce, and cayenne pepper in a cup or small bowl, stirring to dissolve the sugar. Set aside.
Place the chopped chicken in a bowl and toss with the 1 1/2 tablespoons soy sauce. Set aside.
Bring a large pot of water to boil. Add the rice noodles and cook approximately 6 minutes, or until soft enough to bend easily but still firm and a little crunchy when you try to eat it (undercooked by regular standards). Drain and rinse noodles briefly with cold water to keep them from sticking. Set aside.
Heat a wok or large frying pan over medium-high heat. Drizzle in the oil and swirl around. Add the garlic, chili, and galangal or ginger. Stir-fry 1 minute.
Add the chicken and stir-fry 2 minutes. Add the shrimp, continuing to stir-fry until they turn pink and chicken is opaque-about 2 to 3 minutes.
When pan becomes dry, add 1 to 2 tablespoons of the pad thai sauce-just enough to keep ingredients frying nicely.
Push the ingredients to the side of the pan (if the pan is dry, drizzle in a little oil). Crack the egg into the empty space and stir-fry quickly to scramble.
Add the drained noodles plus 3 to 4 tablespoons of the pad thai sauce. Using two utensils, lift and turn the noodles with the other ingredients. Continue in this way, adding more sauce every minute or two, until all the sauce has been added and noodles are chewy and a little bit sticky, 8 to 10 minutes.
Fold in the bean sprouts and green onion. Remove from heat and taste-test, adding more fish sauce or lime until the desired taste is achieved.
Portion out onto individual plates and add a lime wedge on the side. Top with a sprinkle of chopped peanuts.

Nutrition Facts : Calories 550 kcal, Carbohydrate 52 g, Cholesterol 150 mg, Fiber 5 g, Protein 31 g, SaturatedFat 3 g, Sodium 2034 mg, Sugar 21 g, Fat 26 g, ServingSize 2 to 3 servings, UnsaturatedFat 0 g