Yummy Thai Noodles Recipes

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.

Steps:

• Cook pasta according to the package directions; drain well. Set aside, and keep warm.
• Combine soy sauce and the next seven ingredients in a small bowl; stir well with a wire whisk. Pour over the pasta; toss gently.
• Add toppings, if desired.

Steps:

• Cook noodles according to package directions, if you have none precooked.
• Prep veggies.
• Heat pan medium high.
• Use cooking spray.
• Sauté carrot for a minute.
• Add celery, peas and garlic; give a minute.
• Add shrooms and onion.
• Once veggies are to desired doneness, transfer to a bowl.
• Add to veggies.
• At some point before or during cooking veggies put together the sauce: Peanut butter, yogurt, coconut, fish sauce, sweet n low and pepper flakes to taste.
• I added a little boiling water (1/2 tablespoon?) to make it more of a honey consistency. Add to your desired consistency.
• Mix all and enjoy.

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!

Steps:

• Combine peanut butter, sesame sauce,salt,sugar,soy, vinegar, sesame oil, cayenne, 1/4 cup green onions & garlic in a bowl, mix well.
• Pour over well drained spaghetti, toss to coat.
• Garnish each individual serving with carrots, water chestnuts & remaining green onions.
• You can also garnish with cucumber, bean sprouts, bamboo shoots,peppers, peas or green beans.