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Red Curry Noodles

2/3/2021

 
Thai
  • 3 garlic cloves, minced
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 1 lb chicken, cut into cubes
  • 3 tbs red curry paste
  • 1 tbs freshly grated ginger
  • 2 cups chicken broth
  • 2-3 cups coconut milk
  • ​8 oz rice noodles
  • 1 tbs fish sauce
  • 2 tsp brown sugar
  • 3 green onions, thinly sliced
  • fresh cilantro leaves
  • fresh basil leaves
  • 2 tbs lime juice
  1. Stir fry garlic, onion, and pepper, and season
  2. Brown chicken
  3. Stir in red curry paste and ginger until fragrant
  4. Stir in broth and coconut milk, scraping any browned bits from the bottom of the pot
  5. Bring to a boil and stir in  noodles, fish sauce and sugar
  6. Cook about 5 minutes, until noodles are tender
  7. Stir in green onions, cilantro, basil, and lime juice

Spicy Sesame Noodles

11/5/2020

 
Chen Shifu Hong You Su Mian
Every Grain of Rice by Fuchsia Dunlop, pg 282
  • 2 tsp sesame paste
  • 1 tbs light soy sauce
  • 1/2 tsp dark soy sauce
  • 1/2 tp Chinkiang vinegar
  • 1 tsp garlic, minced
  • pinch ground Sichuan peppercorn
  • 1/2 tbs chili oil
  • buckwheat noodles
  • bok choy leaves
  • 1 tbs spring onion greens, finely chopped
  1. Mix all ingredients except noodles, greens, and spring onions in a serving bowl
  2. Cook noodles, adding greens into cooking water for last minute to blanch
  3. Combine noodles and greens with sauce
  4. Top with spring onions

Miso Noodles

10/19/2020

 
Modified from a Gordon Ramsay recipe from his Ultimate Cookery Course on Amazon, episode 4.
  • 2 cups water
  • 2 cups chicken stock
  • 3 tbs miso paste
  • 1 tbs fresh ginger, grated or minced
  • shiitake mushrooms, soaked and sliced
  • portabellas, sliced thinly
  • ​bok choy, stems and leaves separated
  • soy sauce
  • 1 egg per serving
  • schecuan pepper
  • egg noodles, soft
  • spring onions, sliced
  1. Cook noodles only half the time from the directions
  2. Mix miso paste into boiling water and stock
  3. Add, mushrooms, bok choy stems, and soy sauce
  4. ​Poach eggs 2-3 minutes
  5. Add bok choy leaves and season
  6. Spoon broth on top of noodles in bowl and top with egg and spring onions​

Emergency Midnight Noodles

7/15/2020

 
Fu Xia Fang Bian Mian - Every Grain of Rice by Fuchsia Dunlop, pg 288
  • 12 oz dried wheat or buckwheat noodles
  • ​6 tbs tamari soy sauce
  • 4 tbs chili oil
  • ​1 tsp sesame oil
  • 2 spring onions, green parts, finely sliced
  • 1 egg per serving, fried on both sides
  1. Prepare noodles according to packaging
  2. Combine sauce ingredients in serving bowl
  3. Rinse, dry noodles, and add to bowl
  4. Scatter with spring onions
  5. Mix well
  6. Serve with egg

Spicy Buckwheat Noodles

6/30/2020

 
Suan La Qia Mian from Every Grain of Rice bu Fuchsia Dunlop, pg 268
  • dried buckwheat noodles
  • 1 tbs tamari soy sauce
  • 2 tbs Chinkiang vinegar
  • 1/2 tsp sugar
  • salt
  • ​4 tbs chili oil
  • 2 tsp garlic, minced
  • 3 tbs spring onion greens, sliced finely
  • chicken, small pieces
  • 2 tsp fresh chili, chopped finely
Szechuan 
  1. Cook noodles according to package
  2. Rinse in cold water and shake dry
  3. (if serving cold,) mix with oil and spread out to cool)
  4. Mix noodles well with all ingredients  and top with sliced chilies 

Mee Gati Coconut Noodles

6/28/2020

 
Classic Thai Food: Delicious Recipes by the Master Chef of Thailand by Sirsamorn Kongpun, pg 96
Thai
  • 2 cup coconut milk
  • 1 cup water
  • 1 large prawn, chopped & cooked
  • 1/4 small onion or shallot, diced
  • 1/2 pound chicken or pork, chopped
  • 100 gr yellow tofu, cubed
  • ​3 tbs soy beans paste (fermented is best)
  • 1/4 cup palm sugar
  • ​1/3 cup tamarind juice  
  • ​1 tsp dried chilies, ground
  • ​240 g thin rice noodles (2 packages)
  • 1 egg
  • 40 g Chinese chives, 1 in pieces
  • 1 cup bean sprouts
  1. Soak noodles in warm water
  2. Heat coconut milk and water in a pan over medium heat
  3. As oil raise to surface and breaks on edges, add shallots/onions to pan to stir fry
  4. Mix in proteins, soy bean paste, sugar, tamarind juice, and chilies
  5. Save some of the sauce from the pan to top finished dish with
  6. Simmer to reduce and add firm tofu
  7. Stir in prawn fats and taste to season
  8. Remove from pan
  9. In a small amount of the sauce, stir fry noodles until soft and liquid absorbed
  10. Add bean sprouts, chives, and more water if mixture gets too dry
  11. Cook whisked egg in thin layer until golden brown, roll, and slice into shreds
  12. Serve sauce separately from noodles and top noodles with egg
  13. Garnish plate with lime, bean sprouts, and chili flakes.

Dan Dan Noodles

6/6/2020

 
Dan Dan Mian, Every Grain of Rice by Fuchsia Dunlop, pg 280
Szechuan 
  • 3 tbs cooking oil
  • 16 oz ground pork
  • 8 tsp Shaoxing wine
  • 4 tsp Hoison sauce
  • 4 tsp soy sauce
  • salt
  • ​dried wheat flour noodles
Sauce:
  • 8 tsp soy sauce
  • 1 tsp salt
  • 4 tsp Chinkiang vinegar
  • 8-12 tbs chilli oil, to taste
  • spring onion greens, finely sliced
  • 1 1/2 cup chicken stock (or noodle water)
  1. Heat oil in wok
  2. Stir fry meat until changes color
  3. Add Shaoxing wine and stir
  4. Stir fry with Hoisin sauce until fragrant
  5. Season with soy sauce and salt
  6. Press meat against wok to break up pieces
  7. Remove from wok while still juicy

  8. Boil noodles and cook to packaging
  9. Combine all sauce ingredients, stock last
  10. Place noodles in bowl with sauce and top with pork
  11. Stir together and serve

Pad See Ew

6/4/2020

 
Video from Chaiyo's
Thai
  • Chinese broccoli, slivers
  • Noodles
  • Garlic
  • 1 lb meat
  • 3 eggs
  • 2 tbs dark/sweet soy sauce
  • ​2 tbs soy sauce
  • 2 tbs oyster sauce
  • 1 tbs Sugar
  • chillies/chilli oil
  1. Blanch broccoli
  2. Prepare noodles
  3. Saute garlic in oil
  4. Pan fry meet and add eggs
  5. Stir in noodles and oyster sauce
  6. Fold in broccoli
  7. Add sugar and sauces and continue to stir fry

Pad Thai

4/28/2020

 
Thai
Pad Thai Sauce:
  • 1/4 cup tamarind juice
  • 2 tbs fish sauce
  • 1/3 cup sugar
  • 1 box rice noodles
  • 1 lb chicken, sliced (or prawns or tofu)
  • 3 tbs garlic
  • shallots
  • 2 tbs chilli paste
  • 2 bell peppers
  • ​8 oz Pad Thai sauce
  • 3 eggs
  • 1/3 cup pounded peanuts
  • lime
  1. ​For sauce, combine ingredients and simmer for about 30 minutes
  2. Soak noodles in warm water
  3. Cook chicken on high before removing from pan
  4. Cook garlic, shallots, and chili paste in hot vegetable until fragrant
  5. Add noodles and stir fry
  6. Add some water to the pan as the noodles continue to cook.
  7. Push noodles aside and add more oil, chicken, and peppers
  8. Flip together, add sauce, and stir fry
  9. Push noodles aside again, increase heat, and scramble eggs in more oil
  10. Flip the noodles over
  11. Mix in peanuts
  12. Serve with lime

Pad Kee Mow / Drunken Noodle

4/7/2020

 
Taken from a video from Chaiyo's.
Thai 
  • 2 tbs soy sauce
  • 2 tbs fish sauce
  • 3 tbs dark/sweet soy sauce
  • 2 tbs oyster sauce
  • ​2 tbs garlic
  • 5 chilli peppers​
  • 1 onion, sliced
  • 2 bell peppers, sliced
  • 1 large carrot, julienned
  • Thai basil
  • 3 eggs
  • 1 lb protein
  • rice noodles - chantaboon rice sticks
​
  1. Combine sauces
  2. Mash garlic and chilies
  3. Prepare noodles in simmering water
  4. Simmer garlic and chilies in oil
  5. Stir fry eggs
  6. Stir meat and vegetables into eggs
  7. Add noodles to stir fry
  8. Mix in sauces and continue to stir fry dish
  9. Fold in basil

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