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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.
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.
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Pad Thai Noodles | Popular Thai Street Food | Quick Easy To Make Noodles Recipe
Learn how to make Pad Thai Noodles which is a popular dish in the Thai cuisine.
Pad Thai or Phat Thai is a stir-fried rice noodle dish commonly served as a street food and at casual local eateries in Thailand. It is made with soaked dried rice noodles which are stir fried with eggs and tofu and flavoured with a number of sauces. But, chef Ruchi Bharani has added a vegetarian Indian twist to this Thai recipe. Check it out.
Ingredients:
1 1/2 cup boiled flat rice noodles
1 red chilli, sliced
1 stock of lemon grass, sliced
1 tbsp ginger garlic paste
2 spring onions, chopped
1 tbsp oil
1/2 cup bean sprouts
salt to taste
1 1/2 tbsp red chilli sauce
1 tbsp soya sauce
1 1/2 tbsp brown sugar
3 tbsp roasted peanuts, half crushed
Lemon juice to taste
1/2 green capsicum, cut lengthwise
1/2 red capsicum, cut lengthwise
1 tbsp tamarind paste
Method:
- Soak the rice flat noodles / pad Thai noodles in water for about 10 minutes and then drain out all water before using the noodles.
- Heat oil in a wok.
- Add the ginger garlic paste, lemon grass pieces, green capsicum, red capsicum, bean sprouts and sliced birds eye chilli and saute the ingredients.
- Add the red chilli sauce, soy sauce, tamarind paste and brown sugar and mix everything well.
- Once the sugar melts, add the noodles, some spring onions and the leaves, salt to taste, lime juice and the coarsely ground peanuts and give it a last mix.
- The noodles are ready to plate. Garnish with few spring onion leaves and coarsely ground peanuts.
- The delicious Pad Thai Noodles are ready to be served.
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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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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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