Best Gregs Thai Noodles Recipes

PAD SEE EW - THAI STIR FRIED NOODLES

Pad See Ew - Thai Stir Fried Noodles image

Recipe video above. Pad See Ew (which means Stir Fried Soy Sauce noodles) is one of the most popular Thai street foods. Traditionally made with Sen Yai which are wide, thin rice noodles which are not that easy to come by. So use dried rice noodles instead - I've eaten enough Pad See Ew at Thai restaurants to assure you that there is no compromise on flavour!KEY TIP FOR SUCCESS: Cook the chicken separately from the noodles. Home stoves are no match for the fierce heat of restaurant and street vendor burners. You have to cook separately to get caramelisation on the noodles which is key for authentic flavour. If you don't, the noodles will just stew and your dish will lack flavour!

Provided by Nagi | RecipeTin Eats

Time 18m

Number Of Ingredients 12

Ingredients

200g / 7 oz dried wide rice stick noodles (, or 15 oz / 450g fresh wide flat rice noodles (Sen Yai) (Note 1))
2 tbsp dark soy sauce ((Note 2))
2 tbsp oyster sauce
2 tsp soy sauce ((all purpose or light, Note 3))
2 tsp white vinegar ((plain white vinegar))
2 tsp sugar ((any type))
2 tbsp water
3 tbsp peanut or vegetable oil (, separated)
2 cloves garlic cloves, very finely chopped
1 cup / 150g / 5oz chicken thighs ((boneless, skinless), sliced (Note 4))
1 large egg
4 stems Chinese broccoli ((Note 5))

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!

Nutrition Facts : ServingSize 260 g, Calories 510 kcal, Carbohydrate 73.4 g, Protein 25.1 g, Fat 13.2 g, SaturatedFat 2 g, Cholesterol 105 mg, Sodium 406 mg, Fiber 1.6 g, Sugar 2.9 g

GREG'S THAI NOODLES

GREG'S THAI NOODLES image

Categories Salad Shellfish Stir-Fry Hanukkah Lunch Healthy

Yield 4 people

Number Of Ingredients 16

Ingredients

100g vermicelli noodles (or thin rice noodles)
1 large carrot - grated into long strips
1 stick celery - chopped finely
1 red pepper - sliced into very thin strips
1 cup bean sprouts
2 large spring onions - sliced finely
200g shrimps - cooked and cooled
1 cup chopped mint leaves
1/2 cup chopped coriander leaves
DRESSING
4 tablespoons of lime juice (about 2 limes)
2 tablespoons of rice vinegar
2 tablespoons of fish sauce
3 tablespoons of sugar
2 tablespoons of chilli garlic sauce OR 2 large garlic cloves & 1 red chilli pounded to a paste
3/4 cup peanuts - toasted till golden, cooled, and then pounded to a semi-powder

Steps:

Boil a pan of water. Cook the noodles until they are soft but not very soft. 'Al dente'. Dunk them into a large bowl of cold water to stop them cooking and to wash off the starch. Drain and let cool. Cut the noodles with scissors to make them easier to mix with the ingredients. Add all the veg, shrimps and herbs. Mix up the dressing. Taste it to make sure it's a good mix of sour, salt, heat and sweet. adjust to taste. (Fish sauce adds more salt - but be carefully - its really strong). Serve - with lots of dressing and plenty of roasted peanuts on top. Best served cool but not fridge-cold.