Yummy Thai Noodles Recipes
SPICY THAI NOODLES
Steps:
- Chop garnishes and set aside.
- Boil pasta, drain.
- While pasta is boiling, heat oils in a large skillet with red pepper flakes.
- Once oil is hot, strain pepper flakes, reserving the oil in a bowl. Add reserved oil back into the skillet and add the chili paste. Whisk in soy sauce and honey.
- Toss pasta in the skillet with the sauce.
- Can be served hot, room temperature or cold. Top with garnishes and enjoy!
Nutrition Facts : Calories 366 kcal, ServingSize 1 serving
YUMMY THAI NOODLES
---Created for RSC#9, this was fun to make while experimenting with my family's tastes the whole time! We all ended up liking it very much. Have all your vegies prepped beforehand to make the recipe more fluid and easy to prepare. NOTE: You can start out with 1 teaspoon of red pepper flakes for the sambal. If you use the sambal, you might want to start with 1 tablespoon and go on from there to your taste, this was pretty spicy!------
Provided by Chef PotPie
Categories Chicken Breast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- In large wok, mix and simmer 2 tablespoons red curry paste and peanut oil for 2 minutes, add chopped onion and saute over medium heat 4 minutes.
- Add chicken strips and saute, stirring, 3 minutes.
- Add sliced carrots and continue to stir and saute 4 minutes.
- add broccoli florets, stir and saute three minutes more and add drained mushrooms.
- Meanwhile, lightly beat eggs and scramble well in small pan and set aside.
- Boil rice stix for 6 minutes, until just done to the bite; drain.
- In large bowl, whisk together: 1/4 cup soy sauce, 2 tablespoons fish sauce, 1 cup chicken broth, 1 cup light coconut milk, the brown sugar, peanut butter, 1-2 tablespoons sambal, 1/2 cup water. Pour into wok.
- Add shrimp and bring to simmer, stirring, until shrimp are just cooked through, opaque, and not in tight circles.
- Gently stir in scrambled eggs.
- Drain rice noodles, add to wok, and toss all with tongs or stir with wooden spoon till well mixed. Add sliced scallions, toss. Serve!
Nutrition Facts : Calories 786, Fat 27.2, SaturatedFat 6, Cholesterol 269.9, Sodium 3078.3, Carbohydrate 95.4, Fiber 7.6, Sugar 9.3, Protein 42.2
QUICK YUMMY THAI VEGETARIAN NOODLE BOWL
My successful attempt at throwing together at a Thai inspired veggie noodle bowl. I want to remember so I can recreate, and to see the nutritional values. Times are approximations. I like my veggies al dente.
Provided by Halliy
Categories < 15 Mins
Time 10m
Yield 1 bowl, 1 serving(s)
Number Of Ingredients 14
Steps:
- Cook noodles according to package directions, if you have none precooked.
- Prep veggies.
- Heat pan medium high.
- Use cooking spray.
- Sauté carrot for a minute.
- Add celery, peas and garlic; give a minute.
- Add shrooms and onion.
- Once veggies are to desired doneness, transfer to a bowl.
- Add to veggies.
- At some point before or during cooking veggies put together the sauce: Peanut butter, yogurt, coconut, fish sauce, sweet n low and pepper flakes to taste.
- I added a little boiling water (1/2 tablespoon?) to make it more of a honey consistency. Add to your desired consistency.
- Mix all and enjoy.
Nutrition Facts : Calories 302.2, Fat 6.9, SaturatedFat 3.2, Cholesterol 0.3, Sodium 143.5, Carbohydrate 48.6, Fiber 10.4, Sugar 11.3, Protein 14
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