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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.
How To make Pad Thai Stir Fried Rice Ribbon Noodles's Videos
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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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Music by Carefree Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
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!)
How To make Thai Restaurant Style Pad See Ew or Stir Fry Flat rice Noodle
Hi Everyone,
Welcome to the Ankasia's Kitchen Channel.
This Video is about How to Make the BEST Thai Restaurant Style Pad See Ew that will give you a detail recipe which would taste exactly like in a RESTAURANT!!
Recipe:
Ingredients:
- 3 Tbsp Vege Oil
- 2 Cloves Garlic(Finely Chopped)
- 150 Gr Meat( I used beef in this video)
- 2 Eggs
- 2 Stems Chinese Broccoli
Sauce:
- 2 Tbsp Dark Soy Sauce
- 2 Tbsp Oyster Sauce
- 2 Tsp Soy Sauce
- 2 Tsp White Vinegar
- 2 Tsp Sugar
- 2 Tbsp Water
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I will Upload video every Weekend.
See you in the Next Video ~_~
Have a Great day.
Egg-Fried Rice Noodles with Chicken | Gordon Ramsay
Tenderising chicken breast and cooking it very fast means that it stays moist - perfect for this dish. This recipe cooks literally cooks in minutes - a healthy, affordable and fast weekday meal with simple flavours.
#GordonRamsay #Cooking
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Simple and Easy PAD SEE EW with beef - Thai Stir Fried Noodles #shorts
Aloha! I'm Rose and welcome to my kitchen! If you are new to my channel and you enjoy my recipes, please consider subscribing. Your support means a lot to me and I will do my best to create and share new recipes 2-3 times a week. Also, click the bell (located next to the subscribe button) so you can be notified every time I post a new video.
INGREDIENTS:
1/2 lb thinly sliced beef (I used flank steak)
2 tbsp dark soy sauce, divided
1 tsp cornstarch
4 tbsp neutral oil, divided (I used avocado oil)
2 tbsp low sodium soy sauce
2 tsp fish sauce
2 tbsp oyster sauce
1 tsp sugar
2 cloves garlic, minced
1 bunch or 5 stalks of chopped Chinese broccoli
2 eggs
1 lb fresh wide rice noodles
DIRECTIONS:
1.) In a bowl, combine thinly sliced beef, dark soy sauce, cornstarch, and 1 tbsp of oil. Mix well and set aside.
2.) In another bowl, combine light soy sauce, 1 tbsp dark soy sauce, fish sauce, oyster sauce, and sugar. Stir until sugar dissolves and set aside.
3.) On medium-high heat, add 1 tbsp of oil to a large pan or wok. Once the oil is hot, add the beef and stir fry for 5 min. Once it's done, transfer beef to a bowl.
4.) Wipe the pan clean and add 1 tbsp of oil. Throw in the minced garlic and Chinese broccoli. Stir fry for 1 min. Push the broccoli to one side of the pan. Add 2 eggs and scramble. Incorporate the eggs with the broccoli, then transfer to a bowl.
5.) Turn the heat to medium and add the remaining oil. Throw in the rice noodles. Pour in the soy sauce mixture and stir fry for 2-3 minutes. The noodles will start to get soft and loosen up.
6.) Toss in the Chinese broccoli, eggs, and cooked beef. Keep mixing until ingredients are combined.
7.) Enjoy!
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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.