ONE POT THAI-STYLE RICE NOODLES
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
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
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
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
EASY PAD THAI
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
STIR-FRIED THAI NOODLES: PAD THAI
Steps:
- Soak the dried rice noodles in cool or lukewarm water for 30 minutes, or until they're limp but still firm to the touch; later cooking in the wok will soften them more. Drain the noodles thoroughly in a colander and set aside while preparing the other ingredients.
- In a small bowl, mix the fish sauce, tamarind juice, and sugar; stir well to melt the sugar. Taste and adjust flavors to the desired combination of salty, sour, and sweet.
- Heat a wok over medium-high heat until it is smoking hot. Add 1 tablespoon of the oil and quickly stir-fry the shrimp until they turn pink and are almost cooked through; 1 to 2 minutes. Remove the shrimp to a plate and cover to keep warm.
- Add the remaining oil to the wok and toss in the garlic, shallots, and chile; stir-fry for 30 seconds. Push the garlic and shallots to 1 side of the wok and pour the egg into the center. Scramble the egg lightly until set, breaking it up into pieces with a spatula. Add the drained noodles to the wok, stirring and tossing quickly with 2 spatulas to separate the strands. Pour in the fish sauce mixture, tossing well to coat the noodles and keep them from sticking (if the noodles are still too firm, drizzle with 1 to 2 tablespoons of water to help them cook.)
- When the noodles are in good shape, toss in 1/2 of the bean sprouts and peanuts; save the remaining for garnish. Continue to stir-fry, to combine. Return the shrimp to the wok and toss the pad thai together to warm everything through. Serve the pad thai on a platter, pile the remaining bean sprouts and peanuts on 1 side of the dish and garnish with the lime wedges and cilantro. Squeeze lime juice over each portion before eating.
THAI RICE NOODLES
If your thing is Asian food...then this one is for you, don't let the ingredients fool you, this dish is quite simple to prepare, and is it ever good! (prep time includes soaking the noodles)
Provided by Kittencalrecipezazz
Categories Asian
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 364.7, Fat 19.8, SaturatedFat 3.1, Cholesterol 93, Sodium 650.5, Carbohydrate 39.8, Fiber 2.1, Sugar 4.5, Protein 8.5
THAI NOODLES
Peanut butter is one of Kelsie Wilson's favorite foods. "I love it as a fresh-fruit dip, spread on pancakes, melted into oatmeal...and especially in this mild version of spicy Thai noodles," says the Dallas, Texas reader.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a small saucepan, combine the broth, peanut butter, honey, soy sauce, garlic and ginger. Cook and stir over medium heat until heated through. , Drain spaghetti; toss with peanut butter mixture. Garnish with onion and peanuts.
Nutrition Facts : Calories 413 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 368mg sodium, Carbohydrate 59g carbohydrate (11g sugars, Fiber 4g fiber), Protein 17g protein.
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