Best Pad Sieu Thai Rice 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!

PAD THAI NOODLES

Steps:

• Place noodles in a large bowl and cover with hot water. Set aside until noodles are flexible but still firm, about 10 minutes. Drain.
• Heat a wok or large skillet over medium-high heat until it starts to smoke. Add oil; heat until it shimmers. Add peanuts; cook and stir until roasted, 1 to 2 minutes. Remove from wok.
• Stir chile peppers, shallot, and garlic into the oil; cook and stir until garlic just begins to brown, about 30 seconds. Add chicken and tofu; cook until no longer pink in the center and the juices run clear, 4 to 5 minutes. Add noodles, stirring quickly to mix in and prevent them from sticking. Add sugar, tamarind paste, fish sauce, and white pepper together; cook, stirring constantly, until sauce thickens, about 2 minutes.
• Push noodle mixture to one side of the wok; crack egg into the empty space. Stir until scrambled, 1 to 2 minutes; fold into noodles. Stir in shrimp; cook until opaque, 2 to 3 minutes. Add roasted peanuts, bean sprouts, chives, and lime juice; cook and stir until flavors combine, 1 to 2 minutes more.

PAD SIEU (THAI RICE NOODLES)

Steps:

• Prepare noodles according to package directions, usually by soaking in water for a specified time,drain and have cut into 1/2 pieces (I used kitchen shears for this) before you been cooking.
• Prep all of your ingredients before you start as this cooks very quickly.
• Have the meat strips in a small bowl.
• Heat oil and garlic in a wok or large deep skillet on about medium or medium high heat and saute for about 1 minute.
• Sprinkle the meat quickly with salt& pepper, sprinkle lightly with some soy sauce, and just a little cornstarch or flour to coat very lightly and add to the pan.
• Stir fry until almost cooked (just a few minutes- try not to overcook), then add the broccoli (if using shrimp, add with the broccoli) and stir fry another couple of minutes (it will still be rather crisp).
• Lower heat to medium, add noodles, and stir fry to heat together- about 1-2 minutes.
• Clear a spot in the middle of the pan and pour in the beaten egg- tossing quickly to scramble the egg in that spot, then mixing the cooked egg in with the rest of the ingredients.
• Add remaining seasonings to taste quickly, stir to coat,remove from heat, and serve.

PAD-SIEU

Steps:

• This recipe should take about 10 minutes to make. Put oil, garlic on medium heat and saute for a few seconds. Soak the meat for a few minutes in the white soy sauce, salt and pepper. Remove meat from vinegar and dredge in cornstarch. Then add meat and broccoli to the saute pan and saute for 2 minutes. Add noodles and keep on medium heat until they become soft, 2 minutes. Clear a spot in the middle of the pan about the size of a pancake, add 1 teaspoon oil and fry the egg for 15 seconds. Then mix well with the rest of the ingredients in the pan. Add dark soy, oyster sauce, sugar, fish sauce, and vinegar. Then sprinkle with black pepper and MSG, if desired.

AUTHENTIC PAD THAI NOODLES

Steps:

• Soak rice vermicelli noodles in a bowl filled with hot water until softened, 30 minutes to 1 hour. Drain and set aside.
• Heat peanut oil over medium heat in a large wok.
• Cook and stir tofu in the wok, turning the pieces until they are golden on all sides.
• Remove tofu with a slotted spoon and drain on plate lined with paper towels.
• Pour all but 1 tablespoon of used oil from the wok into a small bowl; it will be used again in a later step.
• Heat the remaining 1 tablespoon of oil in the wok over medium heat until it starts to sizzle.
• Pour in beaten egg and lightly toss in the hot oil to scramble the egg.
• Remove egg from the wok and set aside.
• Pour reserved peanut oil in the small bowl back into the wok.
• Toss garlic and drained noodles in wok until they are coated with oil.
• Stir in vegetable broth, lime juice, soy sauce, and sugar. Toss and gently push noodles around the pan to coat with sauce.
• Gently mix in tofu, scrambled egg, salt, chili flakes, and 3 tablespoons peanuts; toss to mix all ingredients.
• Mix in bean sprouts and green onions, reserving about 1 tablespoon of each for garnish. Cook and stir until bean sprouts have softened slightly, 1 to 2 minutes.
• Arrange noodles on a warm serving platter and garnish with 3 tablespoons peanuts and reserved bean sprouts and green onions. Place lime wedges around the edges of the platter.