REALLY THIN NOODLES RECIPES
HOMEMADE EGG NOODLES RECIPE - FOOD.COM
There is nothing better in soup than homemade noodles. I always make these for my recipe#407608. It's so easy anybody can do it!
Total Time 2 hours 15 minutes
Prep Time 2 hours
Cook Time 15 minutes
Yield 3 cups, 6 serving(s)
Number Of Ingredients 4
Steps:
- Beat egg in a mixing bowl; add milk and salt, mix well.
- Gradually add enough flour (I use my hands) until dough forms a ball and can be handled without sticking.
- Divide dough into 2 balls; roll each ball very, very thin-paper thin-on a floured surface (if you do not roll out thin your noodles will take forever to dry and cook through) let sit 20 minutes.
- Slice vertically 1/8" wide for thinner noodles or 1/4" for wide noodles (I use a pizza cutter or pastry cutter), then horizontally to desired length.
- Sprinkle with more flour and spread apart so they are not touching, let dry at least 2 hours.
- Shake off excess flour and drop into boiling broth for about 15 minutes or until tender.
Nutrition Facts : Calories 72, FatContent 1.1, SaturatedFatContent 0.4, CholesterolContent 31.7, SodiumContent 208.4, CarbohydrateContent 12.2, FiberContent 0.4, SugarContent 0.1, ProteinContent 2.8
AUTHENTIC PAD THAI NOODLES RECIPE | ALLRECIPES
This is an authentic Thai recipe, with the proper ingredients (no ketchup or peanut butter). It is easy, quick, and absolutely delicious.
Provided by Julia
Categories World Cuisine Asian Thai
Total Time 2 hours 0 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield 4 servings
Number Of Ingredients 16
Steps:
- Soak rice vermicelli noodles in a bowl filled with hot water until softened, 30 minutes to 1 hour. Drain and set aside.
- Heat peanut oil over medium heat in a large wok.
- Cook and stir tofu in the wok, turning the pieces until they are golden on all sides.
- Remove tofu with a slotted spoon and drain on plate lined with paper towels.
- Pour all but 1 tablespoon of used oil from the wok into a small bowl; it will be used again in a later step.
- Heat the remaining 1 tablespoon of oil in the wok over medium heat until it starts to sizzle.
- Pour in beaten egg and lightly toss in the hot oil to scramble the egg.
- Remove egg from the wok and set aside.
- Pour reserved peanut oil in the small bowl back into the wok.
- Toss garlic and drained noodles in wok until they are coated with oil.
- Stir in vegetable broth, lime juice, soy sauce, and sugar. Toss and gently push noodles around the pan to coat with sauce.
- Gently mix in tofu, scrambled egg, salt, chili flakes, and 3 tablespoons peanuts; toss to mix all ingredients.
- Mix in bean sprouts and green onions, reserving about 1 tablespoon of each for garnish. Cook and stir until bean sprouts have softened slightly, 1 to 2 minutes.
- Arrange noodles on a warm serving platter and garnish with 3 tablespoons peanuts and reserved bean sprouts and green onions. Place lime wedges around the edges of the platter.
Nutrition Facts : Calories 396.8 calories, CarbohydrateContent 39.5 g, CholesterolContent 40.9 mg, FatContent 23.3 g, FiberContent 5 g, ProteinContent 13.2 g, SaturatedFatContent 3.9 g, SodiumContent 1233.8 mg, SugarContent 9.9 g
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