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.
How To make Thai Spicy Noodles's Videos
Pad Thai Noodles
Shrimp Pad Thai Noodles ????????
This is my quick and easy way to make Pad Thai noodles. The key to a successful Pad Thai is (3) things sauce, heat, texture. It all has to be balanced to create the most delicious noodle dish.
Be honest, is Pad Thai in your top (3) Asian noodle dishes? Comment ⬇️
I wrote down how to make your pad Thai delicious here at -
Pete-eats.com check it out for the FULL RECIPE.
What you’ll need:
Fresh Pad Thai Noodles ~ 6oz.
2 Tbsp Pickled Sweet Radish
2 Tbsp Sliced shallots
1 Tbsp minced garlic
3 chopped green onion
protein of choice
beansprouts (optional)
crushed peanuts
Thai crushed chili
lime wedges (optional)
dried shrimp (optional)
3 tbps cooking oil (vegetable)
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Noodles Recipe that Anyone Can Make •Easy Noodles Recipe “Thai Spicy Noodle with Ready To Use Sauce
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????Crispy Fried Pork Lard with Garlic •To add an Authentic Taste to Your noodle Dishes |ThaiChef Food
????Full Recipe Here :
????ingredients
Long bean
Bean sprouts
Rice noodles
120 g. Minced Pork
250 g. Sliced Pork
Roasted peanut
Garlic oil
Lettuce
Spring onion
Chinese celery
Coriander leaves
????Sauce
3 tbsp. Sugar
2 tbsp. Vinegar
1 tbsp. Dark Soy Sauce (unsweeten)
2 tbsp. Light Soy sauce
2 tbsp. Soy Sauce ( Green lid Golden Mountain brand )
2 tbsp. Chili Sauce
2 tbsp. Water
1 tbsp. Oyster sauce
1/2 tbsp. Chili flake
Pork
1/4 tsp. Baking Soda
250 g. Pork meat
1 tsp. Sugar
1 tbsp. Water
1 tbsp. Light Soy Sauce
2 tsp. Tapioca flour
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Chili Garlic Noodles: How it should be!
Hope you enjoy this video! Don't forget to take advantage of Audible's special offer: for a limited time, save 60% on your first 3 months of Audible. That’s only $5.95 a month. Give yourself the gift of listening. For more - go to or text pailin to 500 500 (texting for US numbers only).
This recipe is what I believe something called chili garlic noodles should be. In Thailand we have a dish where spaghetti noodles are stir fried with garlic, dried chilies and Thai basil...which actually sounds much better than it is. SO I decided to take that flavour combination and create a version that I think this dish should be.
The result turned out fantastic! Al dente noodles coated in a super umami sauce, loaded with smoky dried chilies and lots of garlic, with anchovies for depth and a touch of Thai basil for freshness.
00:00 Intro
00:35 Cook the noodles
01:15 How to make the chili garlic sauce
05:56 Putting it all together
07:53 Plating and tasting
WRITTEN RECIPE:
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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
The classic Thai DRUNKEN NOODLES you NEED to know how to make ???? | Marion's Kitchen
Spicy prawn drunken noodles done just like the street food markets in Thailand. This is Marion Grasby's Thai prawn drunken noodles.
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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.
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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WRITTEN RECIPE:
MY KITCHEN TOOLS & INGREDIENTS:
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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
Thai Drunken Noodles (Pad Kee Mao)
Spicy Thai Noodles from the streets of Thailand!
Best substitute for Thai Basil is regular basil (which actually tastes similar to Thai Holy Basil which is traditionally used in Pad Kee Mao!)