Colorful Thai Style Noodles Recipes

THAI NOODLE SALAD WITH PEANUT SAUCE

Steps:

• Drain and cool the noodles: Transfer to a colander, drain, and rinse with cool water until noodles are cold. Allow to drain well until ready to add to the salad. If noodles stick together, rinse them in cool water to separate.
• Combine the salad: Add the rice noodles to the bowl with the vegetables, herbs, and peanuts. Pour half of the dressing over the salad.
• Serve: Garnish salad with additional cilantro leaves, green onions, and chopped peanuts. Serve the remaining dressing on the side.

COLORFUL THAI-STYLE NOODLES

Steps:

• I find that the dish is very simple to put together once everything is prepped and waiting next to the stove.
• Boil a bit of water and quickly blanch the mung beans for no more than 20 seconds, strain and run cool water across them to protect their crispness.
• Using the same pot, boil the rice noodles for 3 to 5 minutes. They should been tender but still have a lot of elasticity to them. When cooked, strain and run cool water over them to prevent them from getting gummy.
• Create the sauce in a bowl by combining: lime juice, sugar, soy sauce, chili sauce and tomato sauce. (*Note: proportions of chili sauce and tomato sauce can be altered depending on how spicy you like your food. I usually use 2 parts chili sauce and one part tomato).
• Using a large wok, heat the oil and swirl the garlic around for about 20 seconds.
• Add the grated carrots and ginger stir frying them for one minute.
• Using a spatula, push the carrots up along the sides of the wok and pour the eggs into the center.
• Quickly scramble the eggs.
• When the eggs set, pour in the sauce and add the tofu, stirring briefly until the tofu has been warmed and coated with sauce.
• Add the remaining ingredients to the wok, (green onions, noodles, and peanuts) tossing them until the ingredients have been evenly distributed.
• Serve immediately for the best taste and texture!

THAI NOODLES

Steps:

• Cook rice noodles according to package directions.
• Slice chicken breasts into strips. Marinate in soy sauce for about 1/2 hour.
• In a large saucepan or wok, heat sesame oil over medium heat. Cook chicken until no longer pink. Add garlic, ginger, and onions; cook until onions are tender. Add mushrooms and cucumbers; cook until mushrooms are tender. Add peppers, carrot, peanut sauce, oyster sauce, and hot chili pepper sauce. Heat through.
• Toss cooked rice noodles with saute. Garnish with sesame seeds.