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How To make Thai Fried Noodles (2)
Asian rice noodles -- cut about 1/8 inch wide, -OR- 1 lb Flat rice noodles
-- (fresh or dried) 3/4 c Fish sauce; -OR-
6 tb -Soy sauce
4 ts Rice wine vinegar
-OR- distilled white vinegar 2 tb Sugar
4 ts High-quality paprika; -OR-
1/4 c -Catsup or Tomato paste
1/2 c Vegetable oil
-OR more if needed 8 oz Boneless pork
-OR- boned & skinned chicken - cut into very small pieces 2 tb Minced or pressed garlic
2 ts Ground dried red hot chili,
-OR- 1 tb Minced fresh hot chile
4 Eggs; lightly beaten
8 oz Medium-sized shrimp
shelled and deveined, :
tails left intact 10 oz Fresh bean sprouts
3 Green onions; thinly sliced
1/2 c Chopped dry-roasted peanuts
(unsalted) 1/4 c Chopped fresh cilantro
:
FOR GARNISH-------------------------------- Finely minced dried shrimp Fresh cilantro sprigs Lemon or lime wedges In a bowl, cover the noodles in lukewarm water and let stand to soften, about 15 minutes for fresh noodles or about 30 minutes for dry noodles. Drain and cut into 6-inch lengths, if desired. Set aside. In a small bowl, combine the fish sauce, vinegar, sugar, and paprika, catsup, or tomato paste. Set aside. Heat a wok or saute pan over high heat. Add the oil and swirl to coat the pan. Add the pork or chicken, garlic, and chili and stir-fry for 1 minute. Stir in the drained noodles and the reserved fish sauce mixture and stir-fry about 30 seconds. Push the noodles to one side, pour in about a tablespoon more oil, if necessary, and add the eggs; cook just until slightly set, then break them up. Add the shrimp and stir-fry just until they turn pink. Add most of the bean sprouts, the green onion, and 1/4 cup of the peanuts and stir-fry until the sprouts and onions are crisp-tender, 1 to 2 minutes. Remove from the heat and transfer to a serving plate.
Sprinkle with the chopped cilantro, remaining 1/4 cup peanuts, and dried shrimp. Garnish with the remaining bean sprouts, cilantro sprigs, and lemon or lime wedges, and serve immediately. Diners squeeze lemon or lime juice to taste. Serves 8 as a pasta course, or 4 as a main course From: stigle@cs.unca.edu (Sue Stigleman)
How To make Thai Fried Noodles (2)'s Videos
Thai stir-fry noodles: the BEST recipe for Pad See Ew Beef
In this video, I will show you a recipe for Pad See Ew beef, broccoli, and a delicious beef marinade that will make the meat extremely tender! This is not any Pad See Ew noodle recipe that I will show you, but the real Thai street food style, with crunchy broccoli, super tender beef, a tasty sauce, and noodles with a burnt wok flavor that's iconic to this Pad See Ew recipe! ????????
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???? WRITTEN RECIPE + PHOTOS:
???? PAD SEE EW INGREDIENTS ????
• 300g Flank steak
• 1 Cup wide rice noodles
• 1 Cup Broccoli
• 2 Eggs
• 10 Garlic
• ½ Tbsp Black soy sauce
» Beef Marinade
• ½ tsp Baking soda
• 2 tsp Sugar
• ½ Tbsp Cornflour (or Cornstarch)
• 1 Tbsp Soy sauce
• 1 Tbsp Coconut cooking oil (any vegetable oil)
» Pad See Ew sauce
• 3 tsp Sugar
• ½ Tbsp Fish sauce
• 1 Tbsp Oyster sauce
If there’s no Asian store around you, almost everything I used for this recipe is available on Amazon:
» Mushroom soy sauce:
» Oyster sauce:
» Fish sauce:
» Dark soy sauce:
» Coconut cooking oil:
» Taste of Thai wide rice noodles:
• Options for Gluten Free
» Wok Mei Oyster sauce:
» Thai Kitchen Fish sauce:
» San-J Tamari Soy sauce:
» Taste of Thai wide rice noodles:
• Options for Vegetarian/Vegan
» Yondu Vegetable Umami:
» Wan Ja Shan Oyster Sauce:
» Fish sauce:
» Lee Kum Kee Vegetarian Stir-fry Sauce:
» Taste of Thai wide rice noodles:
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???? WHAT’S IN MY KITCHEN ????
Most of my gear is not available on Amazon or online, because it's Thai brands that sell only in Thailand. But I found very similar items that you might like as well
» KROK Mortar: (Use the code NIN10 for a 10% discount!)
» Wok:
» Black knife:
» Portable gas stove:
» Cutting board:
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???? CAMERA GEAR (SOLO FILMING & ON BUDGET) ????
» Sony a6400 + 16-50mm:
» Tripod:
» Video head:
» Ring light:
» Light:
» Microphone:
These links are affiliate links from Amazon.com, which means that if you use my links to buy these products or ingredients, Amazon will pay me a small fee, and there is no extra cost to you. If you use these links, I really appreciate your support ????????
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???? TIMESTAMPS ????
00:00 Introduction
00:10 Cut the meat
00:39 Meat Marinade
01:39 Prepare broccoli
02:16 Prepare garlic
02:40 Pad See Ew sauce
03:08 Prepare rice noodles
03:29 Cook
05:25 Outtro
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Have a wonderful day!
❤ Nin
#niniscooking #ThaiFood #PadSeeEw #Athome
3 Cup Chicken Noodle Stir-Fry (20 Minutes ONLY!)
Here is the perfect recipe to make when you are busy but still want a savory and delicious meal. I can wait to share with you how to make my 20 Minutes ONLY Taiwanese 3 Cup Chicken Noodle Stir-fry that is super easy and tasty! This homey recipe is the perfect balance between sweet, savory, and spicy. Let’s say you are vegetarian; you can also substitute chicken with Shiitake mushrooms instead, and it will be just as delicious. Warning, you may be making this for the rest of the week, so don’t blame me if you get hooked on this recipe.
RECIPE:
The Easiest Stir Fry Dish (Drunken Noodles)
A homemade stir fry is naturally going to be easy, but this noodle recipe is a full on meal.
Wok:
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Full Recipe:
Thai Stir-fried Glass Noodles - Marion's Kitchen
Classic Thai stir-fried noodle dish made with glass noodles (also known as mung bean, cellophane or bean thread noodles). Here I show you how to cook glass noodles for stir-frying as well as techniques for wok cooking.
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Gordon Ramsay Makes Asian Inspired Street Food Noodles
Gordon has spent a lot of time in Asia especially at Street Food Markets. So today he's taking all that inspiration and turning it into a delicious Asian Noodle Dish packed with Asian greens, bacon, and of course an egg. Hopefully, this is a dish worthy of Uncle Roger's approval!
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#GordonRamsay #Food #Cooking #Noodles
STIR FRY CHICKEN NOODLES | CHICKEN STIR FRY WITH NOODLES | CHICKEN CHOW MEIN
Stir Fry Chicken Noodles | Chicken Stir Fry With Noodles | Chicken Chow Mein | Chicken Noodles | Stir Fry Noodles | Chicken Stir Fry | Chicken Noodles Recipe | Chicken Chow Mein Recipe | Chicken Fried Noodles Recipe
Ingredients for Stir Fry Chicken Noodles:
(Tsp-Teaspoon; Tbsp-Tablespoon)
- Boneless Chicken , sliced into thin flattish 2” strips- 250 gms
- Noodles, 150 gms pack, sufficient for 2 persons
Chicken pieces to be marinated with:
- Salt-1/2 tsp
- Pepper powder- 1/2 tsp (preferably White Pepper Powder)
- Soy sauce- 1 tsp
- Vinegar- 1 tsp
- Honey- 1 tsp
- Garlic, grated- 2-3 cloves (1 tsp)
Veggies:
- Broccoli florets- 1.5 cups (100 gms)
- Carrots, julienned- 1.5 cups (75 gms)
- Red Pepper, julienned- 1.5 cups (75 gms)
- Spring Onion/Scallions whites, chopped -2 tbsp (around 3 spring onions)
- Spring Onion greens, thick chopped for garnish- 3
Other Ingredients:
- Garlic, chopped- 2 tsp
- Ginger, chopped- 1 tsp
- Refined Oil-2 tbsp
- Salt for seasoning- 1/4 tsp or to taste
- Pepper Powder- 1/4 tsp or to taste
Sauces:
- Dark Soy Sauce- 2 tsp
- Oyster Sauce- 2 tsp
- Red Chilli Sauce- 3 tsp
Preparation-
- Slice the boneless chicken fillets into 2” flattish strips.
- Grate 2-3 garlic cloves to give a teaspoon of garlic.
- Fine chop the peeled garlic cloves and the ginger.
- Take out the broccoli florets and julienne the carrots & red pepper.
- Chop the white and green portion of spring onions/scallions.
- Marinate the chicken strips with the items specified. Mix and set aside for around 20-30 mins.
To boil the noodles, follow the instructions on the packet.
OR
- For 150 gm noodles, heat 1.5 litres of water in a pan on high heat till it comes to a boil.
- Add the noodles and stir it lightly for it to open up.
- Boil it for 2-3 mins, should not be soft but “al dente”.
- Drain it in a colander and wash it with cold water to stop the cooking.
- Add 1 tsp of oil and mix it well to coat the boiled noodles so that they don’t stick.
- Set it aside.
Process:
- Heat 1.5 tbsp oil in a wok.
- Add the marinated chicken and stir fry on high heat for around 4 mins till the chicken pieces are browned. Remove from oil and set aside.
- Add 1/2 tbsp oil to the same wok and heat it.
- Now add the chopped garlic and ginger & stir fry on medium heat for 15 secs.
- Add the chopped spring onion whites and stir fry on medium heat for another 15 secs.
- Now add the julienned carrots and broccoli florets, give a mix and season with a pinch of salt and pepper powder. Stir fry on high heat for 1 min.
- Add the julienned red pepper, mix and stir fry on high heat for around 2 mins till the vegetables are cooked but still crunchy and retain the color.
- Now add the fried chicken and give a mix on medium heat for 1 min.
- Now add the boiled noodles and mix it well with the vegetables.
- Add all the sauces and salt & pepper for seasoning and mix it well on high heat.
- Stir-fry and toss on high heat for 2 mins till the noodles are well coated with the sauces.
- Garnish with spring onion greens and serve hot.
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