How To make Spicy Thai Noodles
8 oz Dried rice noodles
1/4 c Vegetalbe oil
3 ea Cloves garlic, minced
1/2 lb Chicken breast diced
1/2 lb Shrimp deveined, diced
2 ea Eggs, beaten
2 c Bean sprouts
1/3 c Unsalted peanuts, ground
1 x
sauce:
1/3 c Ketchup
3 tb Chinese fish sauce
2 tb Lemon or lime juice
2 ts Soy sauce
1 ts Chilli sauce or chilli paste
1 ts Granulated sugar
1 x garnish:
3 ea Green onions, thinly sliced
Place noodles in large bowl; cover with hot water. Let stand 20 minutes or until softened. Drain well. Heat oil in large skillet or wok over medium high heat. Add garlic, chicken and shrimp; stir fry about 1 1/2 minutes until nearly cooked through. Add egg; let set slightly then stir to scramble. Add noodles, beansprouts and peanuts; stir fry until heated through, about 4 minutes. Combine ketchup, fish sauce, lemon juice, soy sauce, chili sauce and sugar in small bowl. Add to noodles; stir fry until well coated. Garnish with onions.
How To make Spicy Thai Noodles's Videos
අපේ රසට සැරට තායි නූඩ්ල්ස් - Episode 611 - Spicy Thai Noodles - By Anoma's Kitchen
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Drunken Noodles in 3 Minutes! Authentic Pad Kee Mao Recipe ผัดขี้เมา
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A new and improved version of this cult-favourite for Thai food lovers: pad kee mao or drunken noodles! Something a little different in this video—the cooking portion is done IN REAL TIME with no cuts, so you see that once all your prep is ready, each batch only takes 3 minutes to cook. So even though I recommend you cook 1 portion at a time (Bangkok street food style!) even if you had 4 people to cook for, it'll be done in 12 minutes after all your prep is done!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
Pad Thai in 15 Minutes
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Spicy Thai Noodles | Easy Thai Noodle Recipes
Spicy Thai Noodles | Easy Thai Noodle Recipes - Here's another easy to follow video recipe for Spicy Thai Noodles. This dish is so flexible that you can add almost anything to it and will continue to get better and better. So if you're looking to add to your rotation of dinner ideas and menu then you've found the right one. So treat yourself and your family to this Thai Food Favorite!
Spicy Thai Food Ingredients
1 lb. Linguine Pasta Noodles
1/2 - 1 1/2 tbsp Red Pepper Flakes (I used 1 tbsp and it was spicy)
1/3 - 1/2 cup Toasted Sesame Oil
6 tbsp Soy Sauce
2 tbsp Canola or Veg. Oil
1 1/2 tsp Chili Paste
6 tbsp Honey ( I didn't use it because someone that was going to eat it is allergic to Honey)
3 - 5 Green Onions
1/2 - 3/4 cup grated Carrots (optional)
1/2 - 3/4 Peanuts (optional)
Sriracha Sauce (optional)
2 tbsp Sesame Seeds for garnish
Also you can add a protein like chicken, pork, etc.
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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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Spicy Thai Noodles | This Savory Vegan
These Spicy Thai Noodles are quick, simple and totally mouthwatering. Bulk them up with extra veggies for a better than takeout vegan dinner at home.
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