Yummy Thai Noodles Recipes

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SPICY THAI NOODLES



Spicy Thai Noodles image

Deliciously spicy with hints of sweetness, these noodles are an amazing addition to your dinner table

Provided by The Chunky Chef

Categories     Entree     Side Dish

Time 20m

Number Of Ingredients 8

1 lb linguine pasta (or fettuccine (spaghetti, etc))
1/2 - 1 1/2 Tbsp red pepper flakes (amount depends on how spicy you want it)
2 Tbsp vegetable oil
1/3 - 1/2 cup toasted sesame oil
1 1/2 tsp chili paste
6 Tbsp soy sauce
6 Tbsp honey
Scallions (carrots, peanuts, cilantro, Sriracha, and sesame seeds to garnish)

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

PAD SEE EW - THAI STIR FRIED NOODLES



Pad See Ew - Thai Stir Fried Noodles image

Recipe video above. Pad See Ew (which means Stir Fried Soy Sauce noodles) is one of the most popular Thai street foods. Traditionally made with Sen Yai which are wide, thin rice noodles which are not that easy to come by. So use dried rice noodles instead - I've eaten enough Pad See Ew at Thai restaurants to assure you that there is no compromise on flavour!KEY TIP FOR SUCCESS: Cook the chicken separately from the noodles. Home stoves are no match for the fierce heat of restaurant and street vendor burners. You have to cook separately to get caramelisation on the noodles which is key for authentic flavour. If you don't, the noodles will just stew and your dish will lack flavour!

Provided by Nagi | RecipeTin Eats

Categories     Noodles     Stir Fry

Time 18m

Number Of Ingredients 12

200g / 7 oz dried wide rice stick noodles (, or 15 oz / 450g fresh wide flat rice noodles (Sen Yai) (Note 1))
2 tbsp dark soy sauce ((Note 2))
2 tbsp oyster sauce
2 tsp soy sauce ((all purpose or light, Note 3))
2 tsp white vinegar ((plain white vinegar))
2 tsp sugar ((any type))
2 tbsp water
3 tbsp peanut or vegetable oil (, separated)
2 cloves garlic cloves, very finely chopped
1 cup / 150g / 5oz chicken thighs ((boneless, skinless), sliced (Note 4))
1 large egg
4 stems Chinese broccoli ((Note 5))

Steps:

  • Chinese Broccoli - trim ends, cut into 7.5cm/3" pieces. Separate leaves from stems. Cut thick stems in half vertically so they're no wider than 0.8cm / 0.3" thick.
  • Noodles - Prepare according to packet directions and drain. Time it so they're cooked just before using - do not leave cooked rice noodles lying around, they break in the wok.
  • Sauce - Mix ingredients until sugar dissolves.
  • Heat oil: Heat 1 tbsp oil in a very large heavy based skillet or wok over high heat.
  • Cook garlic and chicken: Add garlic, cook 15 seconds. Add chicken, cook until it mostly changes from pink to white.
  • Chinese broccoli STEMS: Add Chinese broccoli stems, cook until chicken is almost cooked through.
  • Chinese broccoli LEAVES: Add Chinese broccoli leaves, cook until just wilted.
  • Scramble egg: Push everything to one side, crack egg in and scramble.
  • REMOVE chicken from wok: Remove everything in the wok onto a plate (scrape wok clean).
  • Caramelise noodles: Return wok to stove, heat 2 tbsp oil over high heat until it starts smoking (HOT is key!). Add noodles and Sauce. Toss as few times as possible to disperse Sauce and make edges of noodles caramelise - about 1 to 1 1/2 minutes.
  • Add chicken back in: Quickly add chicken and veg back in, and toss to disperse. Serve immediately!

Nutrition Facts : ServingSize 260 g, Calories 510 kcal, Carbohydrate 73.4 g, Protein 25.1 g, Fat 13.2 g, SaturatedFat 2 g, Cholesterol 105 mg, Sodium 406 mg, Fiber 1.6 g, Sugar 2.9 g

PHO (VIETNAMESE NOODLE SOUP)



Pho (Vietnamese Noodle Soup) image

Pho is one of Vietnam's most well-known dishes. For many families, the cooking of the dish is a true labor of love and care. With its aromatic broth, slurpable rice noodles and many delicious garnish options, it is very easy to customize a bowl to suit your tastes. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 6h

Yield 12 servings

Number Of Ingredients 29

DAM TOI (PICKLED GARLIC VINEGAR):
10 medium garlic cloves, thinly sliced lengthwise
2 cups water, divided
4 teaspoons salt, divided
1 cup white vinegar
1 to 2 Thai chiles
1 tablespoon sugar
BROTH:
3.5 pounds beef leg or knuckle bones (choose ones with lots of marrow)
3 liters water, divided
4 tablespoons salt, divided
2 tablespoons cider vinegar
2-1/2 pounds beef top sirloin steak
2-1/2 pounds fresh beef brisket
1/4 cup dry white wine
1 piece fresh gingerroot (about 3 ounces), peeled and sliced lengthwise
2 large white onions, left whole, skin on
1 piece fresh gingerroot (about 3 ounces), left whole, skin on
2 cinnamon sticks (2.5 inches each)
3 whole star anise
2 large cardamom pods
1 teaspoon coriander seeds
4-1/2 teaspoons salt
1-1/2 teaspoons MSG, optional
1 teaspoon rock sugar or granulated sugar
TO SERVE:
28 ounces Banh Pho rice noodles
Table-side Garnishes (Northern Style): Prepared Dam Toi, 1 large onion halved and sliced into strips soaked in ice water, 4 wedged medium limes, 3 sliced green onions, 8 minced Thai chiles
Table-side Garnishes (Southern Style): Fresh mung bean sprouts, hoisin sauce, sriracha, lime wedges, Thai chiles and chopped fresh Thai basil, coriander, mint and Culantro (sawtooth herb/Ngo om)

Steps:

  • For Dam Toi, which is used as a garnish for northern style pho, in a small bowl, combine sliced garlic, 1 cup water and 3 teaspoons salt. Cover and refrigerate overnight; drain. In a small jar, combine sliced garlic and vinegar. Heat remaining 1 cup water until hot; add to jar. Stir in sugar, remaining 1 teaspoon salt and chiles. Cover and let stand at room temperature overnight., In a large saucepan, cover beef bones with 2 liters water. Add 2 tablespoons salt and cider vinegar. In another large saucepan, cover boneless beef with remaining 1 liter water, remaining 2 tablespoons salt, wine and sliced ginger. Cover both saucepans and refrigerate 2 hours; drain (discarding ginger from boneless meat). Add enough cold water to each saucepan to cover bones and meat. Bring to a boil over medium-high heat. Boil 3 minutes; drain both saucepans and rinse bones and and boneless beef., Preheat oven to 425°. In a stockpot, cover bones and boneless beef with enough cold water to cover completely (about 5 liters). Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, skimming and discarding foam occasionally. Simmer until foam starts to collect more slowly, about 30 minutes., Meanwhile, arrange whole onion and whole ginger on an ungreased baking sheet. Roast until slightly charred, 10-15 minutes, turning occasionally. Remove and discard charred skins; set aside., In a dry small skillet, toast cinnamon sticks, anise, cardamom pods and coriander over medium heat until aromatic, 1-2 minutes, stirring frequently. Cool. Place spices on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string. , Once foam is no longer collecting on surface of broth, add onion and ginger and spice bag. Stir in salt, MSG if desired and rock sugar. Simmer, uncovered, until beef is tender, about 1-1/2 hours. With tongs, remove beef to a large bowl; cool slightly. Wrap beef tightly in foil and refrigerate. , Continue simmering broth, uncovered, until broth is light golden brown and fragrant, 2-5 hours, stirring occasionally and removing any foam that collects on the surface., To serve, cook Banh Pho according to package directions; set aside. Remove beef from refrigerator and thinly slice against the grain. For each serving, in a small colander, add an individual portion of noodles and beef. Lower colander into simmering broth until beef and noodles are heated through. Add beef and noodles to a serving bowl. Top with additional broth, about 1 cup. Serve with garnishes as desired.

Nutrition Facts : Calories 507 calories, Fat 8g fat (3g saturated fat), Cholesterol 79mg cholesterol, Sodium 1351mg sodium, Carbohydrate 58g carbohydrate (3g sugars, Fiber 2g fiber), Protein 44g protein.

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