How To make Thai Spicy Noodles
8 oz Thai rice noodles (banh pho)
4 tb Fish sauce (or soya sauce)
4 tb Lime juice (lemon juice)
4 tb Tomoto puree
4 tb Sugar
1 tb Hot red pepper flakes
1/2 c Ground peanuts
1/2 c Vegetable oil
4 ea Cloves of garlic minced
1 lb Chicken cut in small pieces
1 ea Large tofu cut in chunks
8 ea Very large tiger shrimp
4 ea Eggs lightly beaten
4 c Bean srouts
4 ea Scallions, cut 1/2 in pieces
Ground peanuts for garnish, lemon wedges, cucumber slices and chopped coriander. Soak rice noodles in cold water for two to three hours and drain just before use (or partially cook any other type of thin noodles and allow to cool. Mix together fish sauce, lime juice, tomato puree, sugar and red pepper flakes; set aside. Grind peanuts in food processor (at least half-cup, plus some extra for garnish). Prepare and assemble all other ingredients. In large wok over high heat, brown the garlic in oil. Add chicken, tofu and shrimp, and saute until lightly browned. Add eggs and continue to stir fry. Add drained rice noodles and dish sauce mixture, continue to stir fry for about 3 minutes. Add peanuts, bean sprouts and scallions, and continue to stir fry for another 2 minutes. Sprinkle with more ground peanuts. Serve immediately with lemon wedges, cucumber slices and corriander.
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The Spicy Thai Noodles You'll Love More Than Pad Thai - Pad Mee Korat - Marion's Kitchen
Pad Mee Korat is a spicy Thai noodle dish from the area of Korat in Thailand. It's the spicy pad thai noodle dish you never knew existed!
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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.
The BEST Drunken Noodles
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Ingredients
For the Protein
8 oz pork, chicken, beef, shrimp, extra firm tofu or mixture of the proteins
1 tsp fish sauce
1 clove garlic, grated
pinch of white pepper
For the Sauce
2 tbsp oyster sauce
1 tbsp fish sauce
1 tbsp soy sauce
1 tsp dark soy sauce
2 tbsp palm sugar or honey
pinch of white pepper
For the Stir-fry
2 tbsp cooking oil
8 cloves garlic, crushed then chopped
1 to 5 Thai chili, crushed then chopped
1 large shallot, sliced
6 oz Chinese broccoli or broccolini, cut into bite size
1 lb fresh rice noodle sheets, cut into large chunks and separated or dried rice noodles soaked in hot water for 15 minutes then drained
1 red chili, sliced, optional
Handful basil leaves (approximately 2 cups)
The Spicy Thai Noodles with Pork •Easy Rice Noodles Recipe |ThaiChef food
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????ingredients
150g. rice noodle
80 g. Pork
1/2 tbsp. Vegetable oil
1/2 tbsp. Oyster sauce
1/2 tbsp. Soy sauce
1/2 tbsp. Fish sauce
1/4 tsp. Baking Soda
1/2 tsp. Sugar
Spring onion
2 cloves Garlic
3 pcs. Red chili
3 Eggs
????Stir-fried Sauce
1 tbsp. Oyster sauce
1 tbsp. Soy sauce
1 tbsp. Fish sauce
1 tbsp. Sugar
2 tbsp. Water
1/2 tsp. Black soy sauce
1/2 tsp. Black pepper
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These Spicy Instant Noodles Are Delicious
I found this half-spicy half-tonkotsu cup of noodles at a supermarket in Japan. Let us know your thoughts in the comments below, and subscribe for more.
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Pad See Ew (Thai Stir Fried Noodles)
How to make the BEST Pad See Ew at home! The secret? The right sauce, for one. And secondly, cooking the noodles separately to get some nice caramelisation on them before adding the cooked chicken and vegetables back in. Thai Street Food vendors and restaurants don't have to do this 'cause they have fiercely hot burners. Home stoves just don't have enough heat - so you have to separate them otherwise the noodles just stew and never caramelise!
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Thai Drunken Noodles | Pad Kee Mao | ผัดขี้เมา | Drunken Noodles | How to make Thai Drunken Noodles
Pad Kee Mao is a spicy stir-fried noodle dish that is popular in Thai cuisine. The dish is made by stir-frying wide rice noodles with a combination of vegetables and protein, such as chicken, beef, or shrimp. The dish is often flavored with chili peppers, fish sauce, soy sauce, and other seasonings. Some variations may also include basil leaves and other herbs for added flavor. Pad Kee Mao is often considered a one-plate meal and is typically served with a side of steamed rice. The name Pad Kee Mao literally means drunken noodles and it is believed that the dish is named after the fact that the spicy and strong flavors of the dish are meant to be enjoyed after a night of drinking.
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