Thai Stir Fried Vermicelli Pad Wun Sen Recipes

THAI STIR-FRIED VERMICELLI (PAD WUN-SEN)

Thai Stir-Fried Vermicelli (Pad Wun-Sen) image

Make and share this Thai Stir-Fried Vermicelli (Pad Wun-Sen) recipe from Food.com.

Provided by PalatablePastime

Categories One Dish Meal

Time 25m

Yield 4-5 serving(s)

Number Of Ingredients 12

Ingredients

1 (8 ounce) package rice vermicelli
1 tablespoon canola oil
1 medium onion, chopped
1 tablespoon minced garlic
1 lb lean pork loin, thinly sliced
1/2 cup dried shrimp
1 fresh cayenne pepper, thinly sliced
2 carrots, julienned
1 teaspoon black pepper
4 tablespoons fish sauce
4 tablespoons chopped green onions
4 tablespoons chopped fresh cilantro

Steps:

Soak rice vermicelli in a bowl of warm water 10 minutes, then drain well; set aside.
Soak dried shrimp in 1/4 cup water for 5 minutes; set aside.
Heat oil in wok; stir-fry onion and garlic until golden, adding a few drops of water if onion begins to stick (remember this process throughout cooking).
Add pork and shrimp in water and stir-fry for 5 minutes.
Add cayenne, carrots, black pepper, and fish sauce; cook 2 minutes.
Add vermicelli and stir well 1 minute.
Garnish with green onion and fresh cilantro.
Serve.

PAD THAI (THAI STIR-FRIED NOODLES)

Pad Thai (Thai Stir-Fried Noodles) image

A native Thai woman made this for a Thai cooking class. This is how she learned to make it from her mother. We tasted the dish and it was great. We did not have Pad Thai sauce with it but she said the store bought type was fine. Vegetables or tofu may be substituted for the chicken. She noted that overcooked noodles do not stir-fry well and do not look good. If using fresh noodles, instead of dried, they will cook in less than 1 minute.

Provided by Ducky

Categories One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 18

Ingredients

1 (454 g) package rice noodles
2 boneless skinless chicken breasts, cut into thin strips
3 cloves garlic, chopped
1 shallot, chopped
2 -3 eggs
1 tablespoon black pepper
4 tablespoons vegetable oil, divided
4 tablespoons brown sugar
1 -2 tablespoon oyster sauce (optional)
3 tablespoons fish sauce
3 tablespoons white vinegar
2 tablespoons soy sauce
1 bunch green onion, cut into 1 inch pieces
1 cup bean sprouts
1/2 cup roasted peanuts, chopped
fresh cilantro
fresh lime juice (optional)
1 jar paad Thai sauce (optional)

Steps:

Boil noodles until just soft (do not overcook).
Drain water and place noodles in separate bowl.
Meanwhile, heat 3 Tbsp oil in wok on high heat.
Add garlic, shallots, oyster sauce, chicken and stir-fry until cooked.
Move mixture to 1/2 of wok and add eggs on empty 1/2 of wok.
Cook eggs.
Mix eggs and chicken.
Add noodles, fish sauce, vinegar, soy sauce, black pepper and brown sugar, stirring quickly so that noodles do not stick together.
Stir in bean sprouts, green onion and peanuts.
Garnish with fresh cilantro and a quick squeeze of lime juice.
Serve immediately, with Pad Thai sauce, as desired.

THAI STIR-FRIED NOODLES (PAD SEE EW)

Thai Stir-Fried Noodles (Pad See Ew) image

Chicken, broccoli, and rice noodles are cooked in a sweet soy sauce in this quick and easy Thai noodle dish that's ready in just 20 minutes.

Provided by Nina

Time 20m

Yield 3

Number Of Ingredients 12

Ingredients

1 (6 ounce) package rice stick noodles (rice vermicelli)
2 tablespoons oyster sauce
2 tablespoons water
2 tablespoons dark soy sauce
2 teaspoons soy sauce
2 teaspoons distilled white vinegar
2 teaspoons white sugar
2 tablespoons vegetable oil
2 cloves garlic
5 ounces Chicken, broilers or fryers, thigh, meat only, raw
1 cup small broccoli florets
1 large egg

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.

Nutrition Facts : Calories 399.8 calories, Carbohydrate 52.7 g, Cholesterol 91.1 mg, Fat 14.6 g, Fiber 1.7 g, Protein 13.2 g, SaturatedFat 2.7 g, Sodium 1035.2 mg, Sugar 3.5 g

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