Crispy Rice Noodles • Thai Sweet and Sour Crispy Noodles• Mee Krob |ThaiChef Food
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110g. Rice noodle
2tbsp. Vegetable oil
10g. Chopped Garlic
10g. Sliced Shallot
40 g. Fish sauce
1/2 cup. Tamarind Juice
3 tbsp. Palm Sugar
1.5 tbsp. Sugar
Red food coloring
1 Egg
20 g. Chive
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Glass Noodle Stir-Fry Recipe Pad Woon Sen ผัดวุ้นเส้น - Hot Thai Kitchen!
We’ve seen glass noodle salad and glass noodle pad thai, now let’s see what else we can do with these delicious noodles!
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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
#ThaiFood #ThaiRecipes #AsianRecipes
Woo Can Cook | Thai Fried Noodles (Pad See Ew)
Woo Can Cook is a series where we reproduce fun foods and recipes from my childhood. Some of them are authentically Chinese and/or pan-Asian, but a lot of them are odd Americanized versions that I inherited from my parents and grandparents while growing up in the Bay Area/California.
This is a recipe for a Thai noodle dish called Pad See Ew, which prominently features the use of gai lan (AKA Chinese broccoli) which I grew up eating as a kid a lot. Personally I absolutely can't stand the stuff (probably from years of choking it down as a kid), so I substituted it with some plain old regular broccoli here.
More specifically, the version of pad see ew that we are hacking today is inspired by a restaurant here in Oakland called Neecha Thai, and adds to our series on Bay Area restaurant hacks. I used to live across the street from this place many years ago, so ordering takeout from here was a pretty regular thing for me for a few years. Hope you give this one a shot!
Music (Trace Repeat):
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Music (Paris Pt.1 | Trace Repeat):
INGREDIENTS
- 1 chicken breast
- 8 oz broccoli (or gai lan/Chinese broccoli)
- 8 oz wide rice noodles (chow fun noodles)
- 4 tbsp ginger
- 4 cloves garlic
- 2 eggs
- 6-8 Thai chili (optional)
- peanut oil (or vegetable oil)
INGREDIENTS (marinade)
- 4 tbsp soy sauce
- 2 tbsp shaoxing wine (or dry sherry)
- 1 tbsp white pepper
- 1 tsp corn starch
INGREDIENTS (sauce)
- 2 tbsp dark soy sauce
- 4 tbsp soy sauce
- 2 tbsp black vinegar
- 4 tbsp fish sauce
- 2 tbsp sambal oelek
- 2 tbsp oyster sauce
PREP
- CRUSH and mince the garlic, set aside
- FINE MINCE the ginger, set aside
- SLICE the chicken breast into thin slices, set aside
- SLICE the broccoli into thin spears, set aside
- WHISK the eggs, set aside
- SLICE the Thai chili, set aside
- If using fresh noodles, no preparation is needed. If using dried rice noodles, soak for 10 minutes in hot water while agitating for the first 5 minutes to prevent sticking/clumping
- COMBINE all sauce ingredients, set aside
- COMBINE chicken with marinade ingredients, set aside
ON THE STOVE
- HEAT a wok as hot as possible, then add 4 peanut oil and long yao
- ADD the garlic and ginger and bloom until fragrant (about 15 seconds)
- ADD Thai chili and chicken, and toss for 2-3 minutes
- ADD the broccoli and noodles, and toss for 2-3 minutes
- ADD the sauce and eggs, and mix until the noodles are coated in egg
Pad Thai | Simple no-wok recipe, cooks in 3 minutes
Thanks to Fetch Rewards for sponsoring this video! Download Fetch now and use code RAGUSEA and get 3000 points on your first receipt! →
***RECIPE, MAKES TWO BIG PORTIONS***
For the sauce:
1 tablespoon fish sauce (can use soy sauce instead)
2-3 tablespoons sugar
1/2-2 teaspoons tamarind concentrate (I used 2 and loved it, but Lauren thought it was way too acidic)
2 tablespoons ketchup
1 teaspoon soy sauce (very optional)
***It's possible to replace both the fish sauce and tamarind with 3-4 tablespoons of Worcestershire sauce. Not the same, but pretty good.
Everything else:
1 bunch green onions
1 thumb of ginger
3-4 garlic cloves
1 red chili (very optional)
4-8 oz (60-120g) mung bean sprouts (I like a lot of them)
4 oz (60g) Pad Thai noodles (narrow, flat rice noodles)
1 boneless, skinless chicken breast (shrimp or tofu work great too)
2 eggs
a big handful of roasted peanuts (50g?)
picked cilantro leaves and lime wedges for garnish
salt
oil
Mix up the sauce and let the sugar dissolve while you do everything else. Put a big pinch of salt in the eggs and beat them thoroughly — let them sit and loosen while you do the rest. Coarsely chop the peanuts.
Thinly slice the green onions, keeping the greens and whites separate. Peel and coarsely chop the garlic and ginger, and put them in the same bowl as your onion greens. Thinly slice the chili and put it in with the onions and ginger/garlic. Pick the cilantro leaves and cut the lime wedges.
Cut the chicken into three sections and then into very thin slices against the grain. Separate into two piles. Get the bean sprouts open and ready, get your salt and a glass of water handy.
Fill a nonstick pan with water (not the water you have in the glass) and bring it to a boil. Put in a pinch of salt and the noodles. Cook, stirring constantly, for half as long as the package suggests (I did 2-3 minutes). Dump them in a strainer and pour cold water over them to stop the cooking and keep them from sticking to each other. Leave them in the strainer for now.
Wipe out the pan and return it to the high heat, and put in a thin film of oil. Season the first pile of chicken with salt. When the oil just starts to smoke, put in the chicken and quickly get it spread out to a thin layer. Let it brown without moving it for a minute.
When the chicken pieces are opaque 2/3rds of the way up, put in half of your onion/ginger/garlic/chili mixture and stir it aggressively. Push it over to one side of the pan (it's ok that the chicken and veg aren't fully cooked yet), then pour half of the eggs into the other side and get them spread out to a thin layer. Let the egg partially solidify before breaking it up into sheets with your spoon.
When egg seems almost cooked, dump in half the noodles, a third of the sauce (you can always add more sauce if you think it needs it), half the bean sprouts, a few chopped peanuts, and stir to combine. Finally, use a splash of water from the glass to help you get everything stirred up, deglaze the pan, and get the level of saucy texture you want.
Put it on a plate, garnish with the cilantro, onion greens, lime wedges and more peanuts. Wipe out the pan and cook the second portion. (It's possible to cook both at once if you have a wok or a really big nonstick pan with a really powerful burner, but I think this comes out better if you do one at a time so it can get the necessary intense heat.)
UNIVERSAL Stir Fry Sauce - For veggies, meat, rice, noodles!
A secret from Thai restaurants—a universal sauce that you can use to stir fry anything! Thanks to Skillshare for sponsoring the video. The first 1000 people to use the link will get a free trial of Skillshare Premium Membership:
Use can use this sauce as is, or jazz it up when you cook with tips in the video, but this will save you a lot of time when you need food fast. It works as a stir fry sauce for meat, vegetables, and even for fried rice and fried noodles. You can also use it for a meat marinade! In this video I also demo how to use the sauce in a basic stir-fry that you can modify using whatever ingredients you have.
00:00 What is a universal stir fry sauce?
01:04 How to make the stir fry sauce
05:35 Stir-frying 101 - Demo of a basic stir fry using this sauce
CHECK OUT ALL MY STIR-FRY RECIPES HERE!
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
How to Cook Authentic Pad Thai, Thai Stir-Fried Rice Noodles Recipe! CiCi Li - Asian Home Cooking
Pad Thai is a very popular Thai stir-fried rice noodles dish. You can find this dish everywhere in Thailand, and also in any Thai restaurants here in the US. Let's get started with this authentic Pad Thai recipe!
Pad Thai Printable Recipe:
泰式炒河粉做法,中文影片:
Serve 2
Prep time: 15 minutes
Rehydrate time: 1 hour
Cook time: 10 minutes
For the Pad Thai sauce:
5 tablespoons hot water
2 tablespoons palm sugar
3 tablespoons tamarind paste
2 1/2 tablespoons fish sauce
Pinch of salt
For the Pad Thai noodles:
6 ounces dried rice noodles, medium size, rehydrate in water for 1 hour.
1 lime, cut into wedges
¼ cup roasted peanuts, chopped
2 tablespoons dried shrimp, chopped
2 tablespoons chopped sweet preserved daikon radish
2 tablespoons shallots, chopped
4 garlic cloves, chopped
1/4 cup extra-firm tofu, cut into small rectangular pieces
1 cup garlic chives, cut into 2 inches pieces
½ pound shrimp, peeled and deveined
3 tablespoons extra light olive oil, separated
2 large eggs
2 cups bean sprouts, separated
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