WIDE THAI NOODLES RECIPES
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
PAD SEE EW (THAI STIR-FRIED WIDE RICE NOODLES) RECIPE ...
Pad See Ew is a popular Thai street-food dish that features flat rice noodles stir-fried in a delicious soy sauce mixture. Dark soy sauce is the star ingredient in this dish, giving the rice noodles a nice balance of sweet and savory.
Provided by Wok & Skillet
Categories Weeknight Dinners Pack for Lunch Dairy-Free Spicy Full Meal Stove Peanut-Free Tree Nut-Free Classic Tomato-Free
Total Time 3300S
Yield 4
Number Of Ingredients 13
Steps:
- If you are using dried wide rice noodles, soak Brown Rice Pad Thai Noodles (1 pound) in warm water for at least 30 minutes. Drain well.
- Pour Cooking Oil (1 tablespoon) over the noodles (fresh or previously dried). Toss the noodles with your fingers to coat them in the oil.
- Cut the Boneless, Skinless Chicken Breast (6 ounce) into bite-sized pieces.
- Marinate the chicken in Soy Sauce (1 tablespoon) and Corn Starch (1 teaspoon) for 15 minutes.
- Prepare the sauce by combining Dark Soy Sauce (2 tablespoon), Soy Sauce (1 tablespoon), Oyster Sauce (2 teaspoon), Rice Vinegar (1 teaspoon), and Brown Sugar (2 teaspoon). Set aside.
- Heat Cooking Oil (1 tablespoon) in a wok over medium-high heat. Add the chicken and stir-fry until fully cooked. Remove from wok and set aside.
- Cut the Chinese Broccoli (4 stalk) horizontally into 1 1/2 inch pieces.
- Add Cooking Oil (1 tablespoon) to the wok, followed by the Garlic (3 clove), and Chinese broccoli. Stir-fry until the stems of the Chinese Broccoli are slightly soft, 1 - 2 minutes.
- Push the Chinese broccoli to the side of the wok, then add Cooking Oil (1 tablespoon) to the wok.
- Pour the Egg (2) into the middle of the wok. Leave the eggs untouched for about 20 seconds to allow the bottom to set, flip, then scramble the eggs.
- Remove the eggs and Chinese broccoli from the wok.
- Add Cooking Oil (2 tablespoon) to the wok, then turn up the heat to high.
- Add the rice noodles to the wok, spreading them out in a single layer.
- Stir the sauce, then pour the sauce over the noodles. Stir-fry the noodles, coating them evenly in the sauce.
- Return the chicken, Chinese broccoli and egg to the wok. Toss to combine all ingredients, then transfer to a serving plate.
- Serve immediately with Chili Powder (to taste), if using, and enjoy!
Nutrition Facts : Calories 180 calories, ProteinContent 5.6 g, FatContent 7.3 g, CarbohydrateContent 23.9 g, FiberContent 2.0 g, SugarContent 0.8 g, SodiumContent 255.8 mg, SaturatedFatContent 0.7 g, TransFatContent 0.0 g, CholesterolContent 29.0 mg, UnsaturatedFatContent 5.6 g
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Rad na is a delicicious Thai street food dish which is not spicy.It is quick to cook and comprises meat or seafood with vegetables and noodles that are quickly sitr fried and then simmered in a flavorful gravy.If you want to add chili to spice it up you can either add fresh chili into the dish or more commonly add dried chili flakes along with other seasonings like salt, sugar, fish sauce and prik nam som (quick pickled chili)
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Total Time 10 minutes
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Calories 1288 kcal per serving
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Category Dinner
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Calories 106 kcal per serving
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Calories 106 kcal per serving
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