1. Shrimp Pad Thai
Ingredients:
For the Pad Thai Sauce:
3 tbsp fish sauce
1 tbsp oyster sauce
1½ tbsp tamarind paste
1½ tbsp brown sugar
1 tbsp soy sauce
For the Stir-Fry:
6 oz (170g) flat rice noodles (soaked in warm water for 20–30 mins until soft)
2 tbsp vegetable oil
2 cloves garlic, minced
10 shrimp, peeled and deveined
2 eggs, lightly beaten
1 cup bean sprouts
2 green onions, sliced
¼ cup crushed peanuts
Optional Garnishes:
Lime wedges
Extra peanuts
Chili flakes or chili oil
More bean sprouts or cilantro
Instructions
Prepare the Sauce:
In a bowl, stir together fish sauce, tamarind paste, oyster sauce, brown sugar, and soy sauce until well combined. Set aside.
Soak the Noodles:
Soak rice noodles in warm water until flexible but still firm (20–30 minutes). Drain and set aside.
Cook the Shrimp:
Heat 1 tbsp oil in a wok or large skillet over medium-high heat. Add shrimp and cook until pink and opaque (about 2–3 minutes). Remove and set aside.
Cook the Eggs:
In the same pan, add a little more oil and garlic. Sauté until fragrant (30 seconds). Push garlic aside, pour in eggs, scramble gently until just cooked.
Combine and Stir-Fry:
Add the soaked noodles and pour in the Pad Thai sauce. Stir and toss continuously for 2–3 minutes until noodles are fully coated and slightly caramelized.
Finish:
Add cooked shrimp, bean sprouts, and green onions. Toss everything together quickly to warm through.
Serve:
Plate and top with crushed peanuts, lime wedges, chili flakes, and more sprouts if desired.
Serves 2–3.
2. Thai Drunken Noodles
Ingredients:
450g fresh flat rice noodles
BEEF MARINADE:
1 lb beef (thinly sliced)
2 tsp oyster sauce
1 tbsp vegetable oil
2 tsp corn starch
STIR FRY:
2 tbsp oil
3 large cloves of garlic , minced
2 birds eye chilli or Thai chillies , finely chopped
1/2 onion , sliced
2 stem chinese broccoli
1 cup Thai Holy Basil leaves
SAUCE
3 tbsp oyster sauce
1 1/2 tbsp light soy sauce
1 1/2 tbsp dark soy sauce
2 tsp sugar
1 tbsp water
Add all the ingredients of the beef marinade together and mix thoroughly then add to sliced beef. Then set aside for 15 minutes.
Microwave noodles following package directions. 3 minutes. Take out the noodles wait for them to cool! It will be hot. Open the package and cut the noodles in 2 inch slices. Then peels noodles apart.
Mix Sauce in a small bowl.
To a pan add oil, garlic, chili peppers and saute until fragrant. Then add in beef and cook both sides for 3 minutes. Then set aside.
To the same pan, add garlic, chili peppers and onions and saute until fragrant. No more than 2 minutes, Add meat back in to pan. Add noodles Chinese broccoli and the sauce. Stir fry the noodles and meat together.
Remove from heat and immediately add basil, toss until just wilted, then serve immediately.
3. Pad See Ew (Thai Stir Fried Flat Noodles)
Ingredients:
15 oz / 450g fresh wide flat rice noodles
3 tbsp peanut or vegetable oil , separated
2 garlic cloves, very finely chopped
1 cup / 150g chicken thighs
1 large egg
2 stalks green onion
4 stems Chinese broccoli
Chili garlic oil, garnish (optional)
SAUCE
2 tbsp oyster sauce
1 tsp fish sauce
1 tbsp soy sauce
2 tsp white vinegar
2 tsp sugar
Instruction:
Trim ends the Chinese broccoli, cut into pieces. Separate leaves from stems.
Prepare the noodles according to packet directions and drain. Time it so they’re cooked just before using – do not leave cooked rice noodles lying around, they break in the wok.
Mix ingredients until sugar dissolves.
Heat 1 tbsp oil in a very large heavy based skillet or wok over high heat.
Add garlic, cook 15 seconds. Add chicken, cook until it mostly changes from pink to white, sprinkle white pepper. Add Chinese broccoli stems, cook until chicken is almost cooked through. Add Chinese broccoli leaves and green onion, cook until just wilted.
Push everything to one side, crack egg in and scramble.
Remove everything in the wok onto a plate (scrape wok clean).
Return wok to stove, heat 2 tbsp oil over high heat until it starts smoking (HOT is key!). Add noodles and Sauce. Toss as few times as possible to disperse Sauce and make edges of noodles caramelise – about 1 to 1 1/2 minutes.
Quickly add chicken and veggies back in, and toss to combine. Serve immediately and drizzle with chili garlic sauce if desired. Enjoy!
4. Pad Woon Sen with Egg (Thai Glass Noodle Stir-Fry)
Ingredients:
100 g glass noodles (bean thread / cellophane noodles)
150 g shrimp, chicken, or pork, thinly sliced
2 cloves garlic, minced
1 small carrot, julienned
½ cup cabbage, thinly sliced
2 green onions, chopped
1–2 red chilies, sliced (optional)
2 eggs, lightly beaten
2 tbsp vegetable oil
Sauce:
1 ½ tbsp soy sauce
1 ½ tbsp oyster sauce
1 tsp fish sauce
1 tsp sugar
2–3 tbsp water or broth
Instructions:
Prepare noodles: Soak glass noodles in warm water for 10 minutes until soft. Drain and set aside.
Cook protein: Heat oil in a wok or skillet over medium-high heat. Sauté garlic until fragrant, then add shrimp, chicken, or pork. Cook until almost done.
Add vegetables: Toss in carrot, cabbage, mushrooms, and chilies. Stir-fry 2–3 minutes until slightly tender.
Add egg: Push the ingredients to one side of the wok. Pour beaten eggs into the empty side. Scramble gently until partially set, then mix with the vegetables and protein.
Add noodles and sauce: Add drained glass noodles. Pour sauce over noodles. Stir-fry 2–3 minutes until noodles absorb sauce and everything is evenly coated.
Finish: Add green onions last. Toss briefly. Serve hot with lime wedges on the side.
Optional: sprinkle fried shallots or crushed peanuts on top for texture.
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