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Thai Noodles Recipes

Updated on August 1, 2016

One Pot Spicy Thai Noodles

Ingredients

Vegetarian

Produce

  • 1 handful Cilantro, fresh
  • 3 cloves Garlic
  • 2 inches Ginger, fresh
  • 4 Green onions
  • 8 oz Mushroom
  • 1/4 cup Peanuts
  • 1 Zucchini

Refrigerated

  • 2 Eggs, large

Condiments

  • 1/3 cup Soy sauce, low sodium
  • 1 1/2 tbsp Sriracha hot sauce

Pasta & Grains

  • 1 lb Linguine

Baking & Spices

  • 2 tbsp Brown sugar
  • 1/2 tsp Red pepper flakes

Oils & Vinegars

  • 2 tbsp Olive oil

Instructions

  1. 1. In a large stock pot, fill halfway with water, salt, and bring to a boil. Add linguine and cook according to package directions. Drain and set aside.
  2. 2. In a medium bowl combine brown sugar, soy sauce, sriracha, and ginger; whisk well to combine; set aside.
  3. 3. Return large stock pot to stove, heat over medium heat, add 1 TBS olive oil. Add beaten eggs and red pepper flakes and stir to scramble the eggs. Once cooked, set aside with pasta.
  4. 4. Return large stock pot to stove, heat remaining 1 TBS oil over medium heat. Add zucchini, mushrooms, and garlic. Saute over medium high heat for 5-6 minutes or until veggies are cooked through.
  5. 5. Turn heat down to low, add pasta and eggs back to pot, then pour the sauce mixture over the top. Using a wooden spoon, stir well to coat pasta and vegetables with sauce. Remove from heat, add peanuts, green onions, and cilantro; stir to combine.
  6. 6. Serve immediately.

Notes

  1. Notes: Serve warm or cold - it's great both ways! If you want to add a protein, I suggest cooking it after the eggs and then setting aside. If you add shrimp, you can add that in towards the end, when there is about 2-3 minutes left with for the veggies to cook.

One Pot Spicy Thai Noodles
One Pot Spicy Thai Noodles

Spicy Thai Noodles with Chicken

25 mins to make, serves 5-6

Ingredients

Meat

  • 1 lb Chicken

Produce

  • 1 cup Carrots
  • 1 Cilantro
  • 1 tsp Gourmet garden chili pepper
  • 3 tsp Gourmet garden garlic
  • 4 tsp Gourmet garden ginger
  • 1 Lime
  • 1 Peanuts
  • 1 Red bell pepper

Condiments

  • 2/3 cup Soy sauce
  • 1 tbsp Sriracha

Pasta & Grains

  • 1 (14 oz) package Pad thai noodles

Baking & Spices

  • 4 tbsp Brown sugar
  • 2 tbsp Gourmet garden thai seasoning

Oils & Vinegars

  • 1 tbsp Olive oil
  • 2 tsp Sesame oil

Instructions

  1. In a plastic bag mix together chicken, Thai seasoning, garlic, and chili pepper. Let marinate for at least 2 hours.
  2. Cook noodles according to the package directions.
  3. In a large skillet, heat olive oil over medium high heat. Add chicken and cook for 4-5 minutes until browned. Stir in bell pepper, and cook for 2 minutes.
  4. In a bowl mix together brown sugar, soy sauce, sriracha, ginger, lime juice and sesame oil. Pour over chicken. Bring to a simmer for 2 minutes.
  5. Once pasta is cooked and drained, add to chicken mixture. Stir in carrots. Once heated through and sauce has thickened slightly top with cilantro and chopped peanuts to serve.

Spicy Thai Noodles with Chicken
Spicy Thai Noodles with Chicken

Super Simple Spicy Thai Noodles

Serves 4-6

Ingredients

Vegetarian

Produce

  • 1 Green onions

Condiments

  • 6 tbsp Honey
  • 6 tbsp Soy sauce, low-sodium

Pasta & Grains

  • 1 lb Linguine

Baking & Spices

  • 1 tbsp Red pepper flakes

Oils & Vinegars

  • 1 tbsp Lime juice or rice vinegar, fresh
  • 1/2 cup Sesame oil, toasted or regular

DIRECTIONS

  1. In a small saucepan, heat the sesame oil and red pepper flakes on low heat for 10-15 minutes. Pour the oil through a fine strainer into a liquid measuring cup and discard the pepper flakes. To the warm oil, whisk in the lime juice (or vinegar), honey and soy sauce. Set aside.
  2. In a large pot of boiling, salted water, cook the linguine according to package directions. Drain the noodles and return them to the pot or to a large bowl. Toss the noodles with the oil mixture.
  3. Serve the noodles warm, room temperature or cold with the desired toppings sprinkled on top.

Super Simple Spicy Thai Noodles
Super Simple Spicy Thai Noodles

Singapore Mei Fun

10 mins to cook

Ingredients

Gluten free

Meat

  • 1/3 cup Chinese char siu or sausage

Seafood

  • 6 Shrimp, whole

Produce

  • 1/2 cup Carrot
  • 1 Green pepper, fresh
  • 1 cup Napa cabbage
  • 1/2 cup Red onion
  • 1 Scallion or green onion

Refrigerated

  • 2 Eggs, whole

Condiments

  • 1/2 tbsp Oyster sauce
  • 1/2 tbsp Soy sauce, light
  • 1 tsp Soy sauce, dark

Pasta & Grains

  • 100 g Rice noodles, dried

Baking & Spices

  • 1/2 tbsp Golden curry powder
  • 1/2 tsp Salt
  • 1 tsp Sugar

Oils & Vinegars

  • 1/2 1 tablespoon vegetable oil
  • 2 tsp Sesame oil

Beer, Wine & Liquor

  • 1 tbsp Cooking wine

Instructions

  1. Pre-soak the rice noodles for around 20 to 30 minutes until soft and then drain.
  2. Heat up around 1/2 tablespoon oil in pan and make a thin omelet. Then shred the egg omelet on your cutting board after cooling down.
  3. Slice other ingredients and mix the stir fry sauce in a small bowl.
  4. Heat up around 1 tablespoon oil in wok over medium fire. Add shrimp and Char Siu meat or sausage or ham to fry for around 10 to 20 seconds until aroma. Add other side ingredients including carrot, green pepper, onion and cabbage to fry for another 30 seconds or until they are slightly soften.
  5. Spread the curry power on the mixture and mix well.
  6. Add rice noodles in and after that stir in the stir fry sauce in. Make quick movements to coat all the contents with stir fry sauce evenly.
  7. Add shredded egg omelet and scallions or green onions. Fry for another 20 second or so.
  8. Transfer out and serve hot.

Singapore Mei Fun
Singapore Mei Fun

Thai Stir Fried Noodles (Pad See Ew)

15 mins to make, serves 3

Ingredients

Meat

  • 1 cup Chicken thighs, boneless

Produce

  • 4 cups Chinese broccoli, packed
  • 2 cloves Garlic cloves

Refrigerated

  • 1 Egg, large

Condiments

  • 2 tbsp Oyster sauce
  • 2 tbsp Soy sauce, dark
  • 2 tsp Soy sauce

Pasta & Grains

  • 8 oz Rice stick noodles

Baking & Spices

  • 2 tsp Sugar, white or brown

Oils & Vinegars

  • 2 tbsp Peanut or vegetable oil
  • 2 tsp White vinegar

Liquids

  • 2 tbsp Water

INSTRUCTIONS

  1. Prepare the noodles according to packet instructions. Some just require soaking in boiling water for 5 minutes, others require cooking in a pot of boiling water for a few minutes. Drain when ready.
  2. Meanwhile, combine sauce ingredients.
  3. Mince the garlic straight into the wok with the oil. Place wok high heat. As the oil is heating, the garlic will gradually heat too and infuse the oil with flavour.
  4. When the oil is hot and the garlic is starting to turn golden, add the chicken and Chinese broccoli stems and stir fry for 1 minute.
  5. Move the chicken and Chinese broccoli to one side and crack in the egg, and scramble it. Don't worry if some of it sticks to the wok, it will char as you continue cooking - you want that chargrilled flavour!
  6. Add the noodles, Chinese broccoli leaves and the sauce. Fold gently to combine, for the sauce to coat the noodles evenly and to caramelise, and the leaves to just wilt. They only need to be just wilted because they will continue to cook while you are plating up.
  7. Serve immediately.

NOTES1. Dark soy sauce is thicker and slightly sweeter than normal soy sauce, and has a more complex flavour. It is available in Asian grocery stores and in the asian section of most large supermarkets. A great substitute is kecap manis which is an Indonesian sweet soy sauce. Otherwise, to make your own substitute, use 1½ tbsp soy sauce with 1 tbsp honey instead of 2 tbsp sweet soy sauce.

Normal soy sauce - I use Kikkoman. Look for a soy sauce bottle that does not say dark, light, sweet or salt reduced on it!

2. If you can't find Chinese broccoli, you can substitute with other leafy Chinese vegetables such as pak choy or bok choy. You can also add other vegetables if you wish.

3. You can substitute the chicken with other proteins suitable for stir frying, even tofu or prawns.

4. You can use other noodles if you want, fresh or dried, rice or egg noodles. However, I do not recommend using vermicelli as it is too thin for the strong flavours of the sauce.

5. If you accidentally add the noodles into the pan before checking they are properly rehydrated, simply add ½ cup of water to the pan and bring it boil, tossing the noodles to finish "cooking" them. It won't take long because rice noodles do not require much cooking - maybe 1 minute or so, and the dish will still come out fine (though if you already added the broccoli leaves then they will be very wilted rather than just slightly wilted).

Thai Stir Fried Noodles (Pad See Ew)
Thai Stir Fried Noodles (Pad See Ew)

Drunken Noodles (Pad Kee Mao)

30 mins to make, serves 4

Ingredients

Gluten free

Meat

  • 12 oz Chicken thighs or chicken breast

Produce

  • 5 pieces Baby corn
  • 3 cloves Garlic
  • 1/4 tsp Ginger, fresh
  • 1 cup Holy basil or thai basil, loosely packed
  • 1 Scallion
  • 2 Shallots, sliced (about 1/3 cups)
  • 4 Thai red chili peppers

Condiments

  • 1 tbsp Fish sauce
  • 2 tsp Oyster sauce
  • 3 tsp Soy sauce
  • 1 tsp Soy sauce, dark

Pasta & Grains

  • 8 oz Wide dried rice noodles

Baking & Spices

  • 1 1/2 tsp Brown sugar
  • 2 tsp Cornstarch
  • 1 pinch White pepper, ground

Oils & Vinegars

  • 1 tsp Oil
  • 3 tbsp Vegetable or canola oil

Beer, Wine & Liquor

  • 2 tsp Shaoxing wine

Liquids

  • 2 tbsp Water

Instructions

  1. Work the two tablespoons of water into the chicken with your hands until the chicken absorbs the liquid. Add the soy sauce, oil and cornstarch, and mix until the chicken is evenly coated. Set aside for 20 minutes.
  2. Follow the directions on the rice noodle package to prepare your noodles. What I usually do is prepare a stainless steel bowl with hot tap water to soak the noodles for about 15 minutes. Then I just drain them and set aside.
  3. Stir together the dissolved brown sugar/water mixture, soy sauces, fish sauce, oyster sauce, and white pepper in a small bowl and set aside.
  4. Heat your wok until it's close to smoking, and spread 2 tablespoons of oil around the perimeter of the wok. Add the chicken and let it sear for 1 minute on each side until it's about 90% cooked. Remove from the wok and set aside. If the heat was high enough and you seared the meat correctly, your wok should be still clean with nothing sticking to it. If not, you can wash the wok to prevent the rice noodles from sticking.
  5. Continue with the wok on high heat and add 1 tablespoon of oil, along with the garlic and grated ginger.
  6. After a few seconds, add the shallots. Stir fry for 20 seconds and add the scallions, chili peppers, basil, baby corn and shaoxing wine. Stir-fry for another 20 seconds and add in the rice noodles. Use a scooping motion to mix everything for another minute until the noodles warm up.
  7. Next, add the prepared sauce mixture and stir-fry at the highest heat for about 1 minute until the noodles are uniform in color. Take care to use your metal spatula to scrape the bottom of the wok to prevent sticking. Add the seared chicken and stir-fry for another 1 to 2 minutes.

Spicy Thai Noodle Bowls

Gluten free

Meat

  • 1 lb Chicken, boneless skinless

Produce

  • 1 Cilantro
  • 4 cloves Garlic
  • 1 tbsp Ginger
  • 1 bunch Green onions

Canned Goods

  • 5 cups Chicken stock
  • 1 tsp Red curry paste

Condiments

  • 1/2 tsp Fish sauce
  • 1 tbsp Soy sauce

Pasta & Grains

  • 7 oz Rice noodles

Baking & Spices

  • 1 tbsp Brown sugar

INSTRUCTIONS

  1. Heat a pan to medium high heat with some coconut oil (vegetable or canola will also work)
  2. Season your chicken with salt and pepper
  3. Brown your chicken in the pan (it doesn't have to be cooked through) and set aside onto a plate
  4. Add your ginger, garlic, and scallions to the same pot and stir for a few minutes, until the veggies have softened
  5. Add the curry paste and stir together, let this cook for another minute
  6. Add the chicken stock and, using a wooden spoon, scrape the bits off the bottom of the pot that have stuck from the chicken and vegetables
  7. Bring this mixture to a boil and reduce to a simmer
  8. Add the chicken back into the pot, and simmer for 25 minutes
  9. Meanwhile, bring a separate pot of water to a boil
  10. When boiling, add your rice noodles and cook for 5 or so minutes, until soft but not mushy (follow package instructions if it tells you differently)
  11. When your broth is finished simmering, add your fish sauce, brown sugar, and soy sauce
  12. Remove the chicken to a plate and shred using 2 forks. Add it back into the broth
  13. When your noodles are done cooking, drain them in a colander and add them to the broth (to have more control over the amount noodles to broth, you can add plain noodles into each bowl and ladle broth on top of that.)
  14. Garnish with cilantro and bean sprouts. If you want to kick the heat up another notch, also top with thinly sliced spicy peppers.

Simple Sesame Noodles

Ingredients

Vegan

Produce

  • 4 cloves Garlic
  • 4 Green onions, whole Thin

Condiments

  • 1/4 cup Soy sauce

Pasta & Grains

  • 12 fl oz Noodles, Thin Cooked And Drained

Baking & Spices

  • 1/2 tsp Chili oil, Hot
  • 2 tbsp Sugar

Oils & Vinegars

  • 4 tbsp Canola oil
  • 2 tbsp Rice vinegar
  • 3 tbsp Sesame oil, Pure

INSTRUCTIONS

Whisk all ingredients (except noodles and green onions) together in a bowl. Taste and adjust ingredients as needed.
Pour sauce over warm noodles and toss to coat.
Sprinkle with green onions and toss.
Serve in a bowl with chopsticks.

Simple Sesame Noodles
Simple Sesame Noodles

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