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How To make Pad Thai Stir Fried Rice Ribbon Noodles
Stephen Ceideburg 6 oz Dried flat rice noodles (see
-note) 4 tb Vegetable oil
1/4 lb Medium shrimp, shelled and
-deveined 1 Boneless chicken breast
-half, skinned, thinly -sliced 3 Garlic cloves, minced
3 tb Yellow bean sauce
3 tb Tomato paste
2 tb Fish sauce
1 To 2 tablespoons distilled
-vinegar 2 tb Sugar
3 Eggs
2 tb Chopped preserved radish,
-soaked in warm water for 10 Minutes, drained (optional)
1 tb Small dried shrimp
-(optional) 1 Inch cubes fried tofu, cut
-into 1/2-inch slices -(optional) Big pinch chile flakes 2 Handfuls bean sprouts,
-tailed 2 To 4 tablespoons chicken
-broth or water, as needed 4 Green onions, trimmed, cut
-into 2-inch lengths GARNISHES: 2 tb Coarsely chopped roasted
-peanuts Chile flakes 2 tb Coarsely chopped fresh
-coriander leaves 2 Limes, cut into wedges
Place noodles in a bowl and cover with warm water; let soak about 15 minutes, or until soft and pliable. Drain; set aside. Set a wok over medium-high heat. When hot, add 2 tablespoons of the oil. Add shrimp and chicken; stir-fry until shrimp turns bright orange and chicken turns white, about 30 seconds. Set aside. Reheat wok over medium heat. Add the remaining oil and the garlic; brown gently (about 20 seconds). Increase heat to medium- high. Add the bean sauce, tomato paste, fish sauce, vinegar and sugar; stir until sugar dissolves. Increase heat to high. Break 1 of the eggs into the sauce; beat 3 or 4 times. Let cook until egg is slightly set but still moist, about 20 seconds. Repeat with second and third egg. There should be tiny flecks of egg peeking through. Add the optional radish, dried shrimp and tofu, the chile flakes, softened noodles and 1 handful of bean sprouts to the hot wok. Toss and lift noodles until tender and no longer stiff, about 3 or 4 minutes. Add the chicken broth 2 tablespoons at a time if noodles seem dry, the green onions and the reserved shrimp/chicken mixture; toss for 30 seconds to reheat. The sauce is not a wet sauce; it should "dry-coat" the noodles. Transfer to a platter and serve with a sprinkling of chopped peanuts, chile flakes to taste and fresh coriander leaves. Arrange. remaining bean sprouts and lime wedges around noodles. (Squeeze lime over noodles before eating.) Serve warm or at room temperature. Note: Traditionally, Pad Thai uses dried, flat Y4-inch-wide fettuccine-like rice-flour noodles, labeled "Chantaboon rice sticks." PER SERVING: 490 calories, 20 g protein, 50 g carbohydrate, 21 g fat (3 g saturated), 210 mg cholesterol, 1,258 mg sodium, 3 g fiber. From an article by Joyce Jue in the San Francisco Chronicle, 8/18/93.
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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.
Authentic-ish Pad Thai at Home
Just a few easy ingredients and techniques stand between you and great Pad Thai at home. Watch to see what they are. Start speaking a new language in 3 weeks with Babbel???? Get up to 60% off your subscription here ➡️
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SMALL PREP BOWL:
SWEET RADISH:
TAMARIND CONCENTRATE:
THAI RICE NOODLE:
PALM SUGAR:
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-- RECIPE -- (makes 2 portions)
▪150g or 5.5oz Thai style medium rice noodles
▪225g or 1/2lb raw shrimp (cut into large bitesize pieces)
▪75g or 1/2c shallot, rough chopped
▪15g or 3-4 cloves garlic, minced
▪50g or 1/2c roasted unsalted peanuts, chopped and dust sifted off
▪25g or about 1/2c preserved sweet radish (look for sweet not salt), chopped
▪50g or 1/2c scallions (greens only), cut into 1-2” or 2.5-5cm pieces
▪100g or 1c fresh bean sprouts
▪125g or 4oz extra firm/pressed tofu, diced into bite sized pieces
▪Pad thai sauce [stir together: 40g or 3Tbsp thai tamarind concentrate, 60g/1 puck chopped palm ▪sugar (sub brown sugar), & 40g or 2.5Tbsp fish sauce]
▪Chile flakes
▪Lime
▪2 eggs
▪Neutral oil (canola, avocado, light olive, etc)
▪Salt
▪Water if needed
Soak thai rice noodles in room temp water for 1 hour. Drain and cut if needed. Set aside.
Prep all ingredients then preheat a large wok over high heat.
Add a long squeeze of oil to pan then add shrimp and a pinch of salt. Stir fry and keep them moving to cook about 85% through. Transfer shrimp to a bowl.
Return wok to heat, add another squeeze of oil followed by eggs. Scramble in the wok. When mostly cooked, transfer to shrimp bowl.
Return wok to heat, add another squeeze of oil, followed by tofu and a pinch of salt. Stir fry for about 2 mins until nicely golden brown. Add shallots, garlic, radish, and chile flake. Cook for about 30 seconds, stirring constantly. Add soaked rice noodles and sauce. Stir and toss to combine. Cook until noodles are tender but still springy and chewy. You may need to add a splash of water to cook noodles properly. Careful not to add too much water.
Reduce heat to medium and add in cooked shrimp and eggs. Toss to combine, careful not to over work. Add bean sprouts, scallions, and half of the peanuts. Fold everything together and cook for about 30 more seconds to warm through.
Plate up and finish by adding a sprinkle of peanuts and sprinkle of lime.
--
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CHAPTERS
0:00 Intro
0:22 Prepping the rice noodles
1:37 Ingredient prep
5:15 discovering food cultures with Babbel (ad)
6:09 stir frying the pad thai
9:40 Let’s eat this thing
#padthai
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HOW TO MAKE PAD THAI RICE NOODLES | SIMPLE COOKING
PAD THAI RICE NOODLES | SIMPLE COOKING
Beef Chow Fun Recipe, Stir Fried Rice Noodle
Beef Chow Fun
Today I want to show you my fail-proof way of making restaurant quality beef chow fun at home. In this episode, we will go over important details and techniques throughout the video that will give you perfect beef chow fun every time.
I hope you like it.
— Ingredients(2 servings)—
mung bean sprouts 2 oz/50 g
one half of an onion 3 oz/80 g
3 stalks of green onion
rice noodle 14 oz/400 g
black pepper
oil for cooking
-beef 6 oz/180 g
soy sauce 1 tsp
dark soy sauce 1 tsp
oyster sauce 1 tsp
baking soda(optional) 1/2 tsp
corn starch 1 1/2 tsp
sugar 1/2 tsp
oil 1/2 tbsp
sesame oil(optional) 1 tsp
-sauce
soy sauce 1 1/2tbsp
dark soy sauce 1 tbsp
sugar 1/2 tsp
— Timestamps —
00:00 - Intro
00:26 - Mung bean sprout prep
01:08 - Onion prep
01:12 - Green onion prep
01:23 - Rice noodle
01:59 - Beef prep
02:22 - Marinade the beef
03:42 - Sauce for stir fry rice noodle
04:25 - How to cook Beef Chow Fun, stir fry beef
05:26 - stir fry rice noodle
06:40 - final step
Easy Authentic Pad Thai At Home
Authentic Pad Thai is usually something you refer to a restaurant to make, but I'm telling you now that you can make it and it very well may be the best thing you've ever had. It's not a difficult recipe to make at home, all it takes is a little technique.
Recipe:
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Rice Noodles Recipe|Healthy Noodles| Pad Thai|one pot meal|weight loss Recipe|Stir Fry Rice Noodles
#ricenoodlesbymeghna #indochineserecipe #noodlesrecipe #glutenfreerecipe #kidshealthyrecipes #weightlossrecipe #onepotmeal #dairyfreevegan #broccoliricerecipe #stirfryricenoodles #chinesefood #kidsrecipe
Today I have shared a quick and easy healthy rice noodles recipe. It is a healthy alternative to the usual normal noodles. It is absolutely free of any kind of preservative, artificial flavors, colors and 0% maida.
These vegan rice noodles are a healthy and stir fry with a flavorful sauces and plenty of fresh veggies. Healthy flavorful crunchy low calories and low fat recipe.
One of the delicious variety of stir fried noodles that we get in Indo Chinese restaurants. Gluten-free Dairy free and vegan.
This is my version of the recipe :)
Ingredients :-
Rice Noodles 100 grams
Red bell pepper 1/4th cup
Green capsicum 1/4th cup
Carrot 1/4th cup
Onion ½ cup
Cabbage ½ cup
Broccoli ½ cup
Garlic (chopped) 2 cloves
Ginger (chopped) ½ inch
Spring onion (green part) 1/2 cup
Black pepper powder 1/2 tsp
Salt to taste or 1tbsp
White Vinegar 1 tsp
Green Chilli sauce 1 tbsp.
Soy Sauce 2 tbsp
Red Chilli Sauce 1 tbsp
Tomato Ketchup 2 tbsp
Cooking Oil 3 tsp
Water 4 cups
Note: Rice noodles cook pretty quickly so be sure not to overcook them otherwise they will become mushy.
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