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How To make Thai Fried Noodles (2)
Asian rice noodles -- cut about 1/8 inch wide, -OR- 1 lb Flat rice noodles
-- (fresh or dried) 3/4 c Fish sauce; -OR-
6 tb -Soy sauce
4 ts Rice wine vinegar
-OR- distilled white vinegar 2 tb Sugar
4 ts High-quality paprika; -OR-
1/4 c -Catsup or Tomato paste
1/2 c Vegetable oil
-OR more if needed 8 oz Boneless pork
-OR- boned & skinned chicken - cut into very small pieces 2 tb Minced or pressed garlic
2 ts Ground dried red hot chili,
-OR- 1 tb Minced fresh hot chile
4 Eggs; lightly beaten
8 oz Medium-sized shrimp
shelled and deveined, :
tails left intact 10 oz Fresh bean sprouts
3 Green onions; thinly sliced
1/2 c Chopped dry-roasted peanuts
(unsalted) 1/4 c Chopped fresh cilantro
:
FOR GARNISH-------------------------------- Finely minced dried shrimp Fresh cilantro sprigs Lemon or lime wedges In a bowl, cover the noodles in lukewarm water and let stand to soften, about 15 minutes for fresh noodles or about 30 minutes for dry noodles. Drain and cut into 6-inch lengths, if desired. Set aside. In a small bowl, combine the fish sauce, vinegar, sugar, and paprika, catsup, or tomato paste. Set aside. Heat a wok or saute pan over high heat. Add the oil and swirl to coat the pan. Add the pork or chicken, garlic, and chili and stir-fry for 1 minute. Stir in the drained noodles and the reserved fish sauce mixture and stir-fry about 30 seconds. Push the noodles to one side, pour in about a tablespoon more oil, if necessary, and add the eggs; cook just until slightly set, then break them up. Add the shrimp and stir-fry just until they turn pink. Add most of the bean sprouts, the green onion, and 1/4 cup of the peanuts and stir-fry until the sprouts and onions are crisp-tender, 1 to 2 minutes. Remove from the heat and transfer to a serving plate.
Sprinkle with the chopped cilantro, remaining 1/4 cup peanuts, and dried shrimp. Garnish with the remaining bean sprouts, cilantro sprigs, and lemon or lime wedges, and serve immediately. Diners squeeze lemon or lime juice to taste. Serves 8 as a pasta course, or 4 as a main course From: stigle@cs.unca.edu (Sue Stigleman)
How To make Thai Fried Noodles (2)'s Videos
If you like Indomie Noodles you must try this recipe! ????
Indomie noodles recipe | Indomie recipe | Indomie noodles | Ramen recipe | Instant noodles | Instant ramen
Toss aside your instant ramen seasoning packet and try this delicious indomie mi goreng style sauce instead! It's the perfect blend of salty, sweet and umami. Feel free to adjust the spice or sweetness to your liking and make epic indomie mi goreng noodles at home!
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Grey Ceramic Pan:
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Cast Iron Skillet:
Copper Saucepan:
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*RECIPE* (1 serving)
INGREDIENTS:
1 pack instant ramen noodles (seasoning packet not needed)
2 shallots/green onions
2 garlic cloves
3 tbsp oil
---Sauce---
1 tsp sweet chilli sauce
1 tsp light soy sauce
1 tsp dark soy sauce
2 tsp water
PROCESS:
1. Thinly slice 2 shallots/green onions. Shallots are preferred as they are sweeter but green onions work too
2. Mince 2 cloves of garlic. Add more if you like a stronger garlic flavour
3. Prepare the sauce and set aside
4. On low flame, fry shallots/green onion in 3 tbsp oil until golden and crisp. Take it off the pan when it turns pale gold or it will burn and taste bitter
5. Cook 1 pack of instant ramen noodles as per package instructions. Drain and set aside
6. Retain 1 tbsp oil from the pan used to fry the shallots/green onions. The remaining oil is flavourful and can be used in other dishes
7. On low flame, sauté minced garlic for 30 seconds or until lightly golden
8. Pour in the prepared sauce and simmer for 30 seconds
9. Add the cooked ramen noodles and mix quickly
10. Stir fry for just 30 seconds or the noodles will get mushy
11. Add ramen noodles to a serving bowl, garnish with crispy fried onion and green onions. Enjoy!
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SUBSTITUTES:
• No sweet chilli sauce?
Substitute with 1/2 tsp chilli sauce or sriracha + 1/2 tsp sugar
• No shallots or green onions?
Thinly sliced regular onions work too
• No dark soy sauce?
Replace with regular soy sauce. However, the colour of the noodles will be pale
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TIPS:
• Prepare all ingredients in advance as the dish comes together very quickly
• Slightly undercook the noodles to prevent it from turning mushy
• Fry scallions/green onions in a large batch as they are extremely tasty and can be used to garnish many dishes
• The onion flavoured oil is delicious so please don’t throw it away
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Disclaimer: Some of the above links are Amazon affiliate links and I receive a small commission with each sale at no extra cost to you. Thanks so much for the support.
The Cheapest Noodle Dish Ever (Chicken Chow Mein) | But Cheaper
Noodles should be cheap, they're even cheaper when you make them at home.
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Full Recipe:
Ingredients Needed:
Sauce:
- 1.5 tablespoons (22g) rice vinegar
- 2.5 tablespoons (38g) soy sauce
- 2 tablespoons (40g) hoisin sauce or oyster sauce
- 1 teaspoon (5g) toasted sesame oil
- 2 teaspoons (5g) corn starch
Noodles:
- 12 oz (340g) boneless skinless chicken thighs
- 3 tablespoons (42g) vegetable oil
- 2 green onions, cut into segments
- 1 carrot julienne
- 2 ribs celery
- 3.5 cups (315g) thinly sliced napa cabbage
- 7 cloves garlic, finely chopped
- 1 cup (85g) bean sprouts
- 14 oz (400g)chow mein/stir fry noodles
- 2 tablespoons (30g) water
- additional green onion for garnish *optional*
- chili oil *optional*
Instant Ramen Noodle Stir-Fry Recipe - Pad Mama ผัดมาม่า | Thai Recipes
Mama is Thailand's favourite brand of instant noodles, and we love it so much we use it in all sorts of recipes. In this video I show you how to elevate the humble pack of instant noodles into something more sophisticated, and definitely healthier and yummier than just boiling it in hot water!
These Mama noodles have a very unique texture and flavour which work well in so many applications including a noodle salad, which if you haven't tried it, make sure you check out the recipe linked below!
You can change up the vegetables, but I highly recommend keeping the cabbage and the tomatoes. I'm not adding any meat to this but you certainly can. The eggs, however, are so important! The flavour of the eggs once they've been browned in the wok is so much of what makes this dish so yummy.
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Mama Instant Noodle Salad:
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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
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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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I will Upload video every Weekend.
See you in the Next Video ~_~
Have a Great day.
HOW TO COOK INSTANT NOODLES LIKE A PRO? INSTANT NOODLE CHOW MEIN RECIPE #recipe #cooking #chowmein
How To Cook PAD SEE EW | Thai Fried Noodles with Shrimp | ผัดซีอิ๊ว | Authentic Thai Recipe #52
Pad See Ew is made in minutes by combining big flat rice noodles, crispy veggies and your choice of prawns, chicken or pork in a sizzling hot wok seasoned with a variety of soy sauces and sugar. This is Thai food at its best and simplest!
ＬＩＫＥ | ＣＯＭＭＥＮＴ | ＳＨＡＲＥ | ＳＵＢＳＣＲＩＢＥ
RECIPE: PAD SEE EW GOONG (2-3 persons)
250 gr Big flat rice noodles
200 gr Shrimps or Prawns (medium to large size)
1-2 heads of Pok Choi (alt. Kale)
5 pcs Baby corn
3 large cloves of Garlic
2 eggs
1 Tbsp brown sugar
Cooking oil
Water (if necessary)
1 Tbsp Thin/Light Soy Sauce
1 Tbsp Black Sweet Soy Sauce
2 Tsp Black Soy Sauce
2 Tbsp Oyster Sauce
A license to use music was purchased from epidemicsound.com
Gear used:
Fuji X-T4
Fujinon 16-55mm f/2.8
#ผัดซีอิ๊ว #padseeew #padsiew #thaifood