Funthainoodles Recipes
THAI NOODLES
A spicy Thai noodle dish with chicken and vegetables.
Provided by Sharon
Categories World Cuisine Recipes Asian Thai
Yield 4
Number Of Ingredients 16
Steps:
- Cook rice noodles according to package directions.
- Slice chicken breasts into strips. Marinate in soy sauce for about 1/2 hour.
- In a large saucepan or wok, heat sesame oil over medium heat. Cook chicken until no longer pink. Add garlic, ginger, and onions; cook until onions are tender. Add mushrooms and cucumbers; cook until mushrooms are tender. Add peppers, carrot, peanut sauce, oyster sauce, and hot chili pepper sauce. Heat through.
- Toss cooked rice noodles with saute. Garnish with sesame seeds.
Nutrition Facts : Calories 570.8 calories, Carbohydrate 65.4 g, Cholesterol 65.9 mg, Fat 18.5 g, Fiber 5.4 g, Protein 36.9 g, SaturatedFat 3.6 g, Sodium 371.7 mg, Sugar 5.3 g
THAI DRUNKEN NOODLES
Quick and easy Thai noodles make a tasty meal. You can easily change the ingredients to suit your own tastes. Different veggies can be added or substituted such as mushrooms, snow peas etc
Provided by Ranikabani
Categories Asian
Time 30m
Yield 1 platter of Thai noodles
Number Of Ingredients 12
Steps:
- Soak noodles for 15 minutes in warm water.
- In a large pot of boiling water, cook rice noodles until just tender, about 1 minute; drain and set aside.
- In a small bowl, combine the Kikoman sauce, oyster sauce and sugar and put it aside.
- Heat oil in a large skillet or wok over medium-high heat.
- Add tofu and cook until its a golden colour which should take about 30 seconds to a minute and set this aside.
- Add garlic and cook 10 seconds.
- Add chili, broccoli, onion and stir fry for 30 secs.
- Add the soy sauce mixture, noodles, sprouts, basil and reserved tofu and stir-fry for 1 minute, or until hot.
- Serve in a serving platter.
THAI NOODLES WITH SEAFOOD
This recipe is very simple,very fast and very good. The fresh rice noodles, thick and white, can be found in the refrigerator cabinet of any good Asian grocery store. Don't use frozen marinara mix--the recipe deserves better. Any decent fishmonger will be happy to serve you with half a dozen prawns, a few scallops, some squid, a small fillet of fish, a handful of mussels or any other combination that appeals to you.
Provided by HELEN PEAGRAM
Categories Mussels
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Cut 500g of mixed seafood into bite-size pieces, first removing any shells.
- If you are using mussels, wash and scrape the shells and open them by putting them in a pot with a little boiling water.
- Cover and boil for a few minutes, removing each mussel as it opens to prevent overcooking.
- Chop a handful of basil leaves and seed and finely slice 3 bird's eye chillies.
- In a frying pan or wok, heat 1 tablespoon of oil.
- Brown 2 tablespoons of crushed garlic and saute the seafood for a couple of minutes.
- Drain off the oil and set the garlic seafood mixture aside. Put another tablespoon of oil in the pan and increase the heat. Add 2 tablespoons of light soya sauce and the noodles and saute for 2-3 minutes.
- Tip the seafood back into the pan and add 3 tablespoons of fish sauce. Stir well.
- Add the basil leaves and chillies and cook for 1 minute more, stirring.
Nutrition Facts : Calories 179.4, Fat 9.9, SaturatedFat 1.3, Cholesterol 47.3, Sodium 1539.5, Carbohydrate 6.6, Fiber 0.8, Sugar 3.1, Protein 16.3
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