HOMEMADE WIDE RICE NOODLES FOR THAI STIR FRY - SEN YAI
The wide rice noodles used for Rad Na, Pad See Ew and other Thai dishes can be hard to find locally. Fresh rice noodles do not last very long either so you can't really buy them online either.Some people make do with dried noodles but the wide varierty of these can be difficult to find as well. So the answer is to make them at home. You'll be surprised how easy it is.
Provided by Phasinee Doddeo
Categories Cooking Ingredients Noodles
Total Time 70 minutes
Prep Time 5 minutes
Cook Time 5 minutes
Yield 2
Number Of Ingredients 6
Steps:
- Making the Rice Batter
- Steaming the Noodles
Nutrition Facts : Calories 516 kcal, CarbohydrateContent 90 g, ProteinContent 5 g, FatContent 15 g, SaturatedFatContent 2 g, SodiumContent 1172 mg, FiberContent 2 g, SugarContent 1 g, ServingSize 1 serving
SHRIMP WITH WIDE RICE NOODLES (PAD KEE MAO) : RECIPES ...
This quick and easy stir-fry dish has a colorful array of crispy vegetables and a little kick from the Thai chiles. It's great for large parties, and leftovers make a tasty late-night snack.
Provided by Cooking Channel
Categories main-dish
Total Time 45 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Separate the wide rice noodle sheets so they are not sticking together, cut into 1-inch by 5-inch strips and put them in a large bowl. Pour the hot water over the noodles and let sit for 30 seconds. Drain in a colander and rinse with cold water. Coat the noodles with 1 tablespoon vegetable oil, spread them out on a large baking sheet and set aside.
- Whisk together the fish sauce, dark soy sauce, palm sugar and 1/4 cup water in a medium bowl until blended and the sugar is dissolved. Set aside.
- Heat 2 tablespoons vegetable oil in a large wok or saute pan over medium-high heat. Add the garlic and cook for 30 seconds, stirring constantly so the garlic does not burn. Add the shrimp and the salt and cook until the shrimp is lightly browned and cooked through, for 3 to 4 minutes. Transfer the shrimp and garlic to a plate.
- Add the remaining 2 tablespoons vegetable oil to the wok. Add the baby corn, chiles and bell peppers and cook until the bell peppers are just starting to brown, for 1 to 2 minutes. Turn the heat up to high and add the noodles and the fish sauce/palm sugar mixture. Stir to combine and cook for 1 to 2 minutes. Stir in the grape tomatoes, basil and cooked shrimp and cook until the basil is wilted and the tomatoes are just cooked through, for 1 to 2 minutes.
- The pad kee mao can be served either individually or family-style.
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