Yummy Thai Noodles Recipes

PAD SEE EW - THAI STIR FRIED NOODLES

Steps:

• Chinese Broccoli - trim ends, cut into 7.5cm/3" pieces. Separate leaves from stems. Cut thick stems in half vertically so they're no wider than 0.8cm / 0.3" thick.
• Noodles - Prepare 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.
• Sauce - Mix ingredients until sugar dissolves.
• Heat oil: Heat 1 tbsp oil in a very large heavy based skillet or wok over high heat.
• Cook garlic and chicken: Add garlic, cook 15 seconds. Add chicken, cook until it mostly changes from pink to white.
• Chinese broccoli STEMS: Add Chinese broccoli stems, cook until chicken is almost cooked through.
• Chinese broccoli LEAVES: Add Chinese broccoli leaves, cook until just wilted.
• Scramble egg: Push everything to one side, crack egg in and scramble.
• REMOVE chicken from wok: Remove everything in the wok onto a plate (scrape wok clean).
• Caramelise noodles: 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.
• Add chicken back in: Quickly add chicken and veg back in, and toss to disperse. Serve immediately!

YUMMY THAI NOODLES

Steps:

• In large wok, mix and simmer 2 tablespoons red curry paste and peanut oil for 2 minutes, add chopped onion and saute over medium heat 4 minutes.
• Add chicken strips and saute, stirring, 3 minutes.
• Add sliced carrots and continue to stir and saute 4 minutes.
• add broccoli florets, stir and saute three minutes more and add drained mushrooms.
• Meanwhile, lightly beat eggs and scramble well in small pan and set aside.
• Boil rice stix for 6 minutes, until just done to the bite; drain.
• In large bowl, whisk together: 1/4 cup soy sauce, 2 tablespoons fish sauce, 1 cup chicken broth, 1 cup light coconut milk, the brown sugar, peanut butter, 1-2 tablespoons sambal, 1/2 cup water. Pour into wok.
• Add shrimp and bring to simmer, stirring, until shrimp are just cooked through, opaque, and not in tight circles.
• Gently stir in scrambled eggs.
• Drain rice noodles, add to wok, and toss all with tongs or stir with wooden spoon till well mixed. Add sliced scallions, toss. Serve!