Fried Rice Noodles : Thai Recipe

Asian Recipes

This rice noodles is also called rice vermicelli and can be found in Asian stores. Try this popular Thai dish,which is good for lunch, supper or anytime you crave something exotic with a little tang.

Ingredients:

500g dried rice vermicelli
200g prawns, shelled and deveined
200g chicken breast, cut into strips
1 medium size onion, sliced thinly
6 clove garlic, chopped
5 tbsp fish sauce
5 tbsp tamarind juice
4 tbsp palm sugar
200g bean sprouts and vegetables of your choice
a few stalks birdseye chili, cut into small pieces


Method:

Mix fish sauce, tamarind juice and palm sugar till sugar dissolves, set a side.

Soak rice noodles in a pot of hot water until noodles are soft enough to eat, but still firm and a little bit 'crunchy'. Drain and briefly rinse noodles with cold water to keep them from sticking. Set aside.

Heat oil and stir fry fresh prawns and chicken till they are half cooked, remove and set aside.

Fry onions till translucent and add chopped garlic till fragrant. Add noodles and toss it with the ingredients in the wok.

Add a few tbsp of water to soften the noodles. Add cooked prawns and pour fish sauce mixture and stir well and ensure that the noodles are well-coated.

Add bean sprouts and vegetables, chillies and stir till well blend heat it through for a few minutes. If noodles too dry, add more water.

Serve hot with chopped cilantro and fried scallions.


asiadeli

Char Kway Teow

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Char kway teow, literally "stir-fried rice cake strips", is a popular noodle dish in Malaysia, Indonesia, Brunei and Singapore. It is made from flat rice noodles,easy to get and tasty to eat.

Ingredients:

500 gm of koay teow
3 garlic, finely chopped
1 big onion, finely chopped
300 gm prawns or cockles (or both)
1 tbsp oyster sauce
2-4 tbsp dark soy sauce, according to taste
six strands of chives, cut into an inch
200gm beansprouts
2 eggs, beaten
salt
pepper


Methods:

1. In a hot wok, add oil. Put in chopped onion and garlic. Fry until slightly brown.
2. Add prawns or cockles (or both, depending on preferences)
3. Add oyster sauce and dark soy sauce.
4. Stir until all ingredients are cooked.
5. Add koay teow. Stir until all is coated with the ingredients and soy sauce.
6. Make a hole in the middle and add beaten eggs. When the eggs are quarterly cooked, mix the eggs and all the ingredients well.
7. Add chives and beansprouts.
8. Add salt and pepper to taste.
9. Serve in a serving plate.

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Rice Noodles Omelette

Ingredients:

100 g thin rice noodles,
6 large eggs
1 cup minced beef
1 white onion, chopped
1 small carrot, cubed
1 tomato, remove seeds, cubed
1 red chili, remove seeds, chopped
1 stalk spring onions, finely sliced
seasoning, salt and pepper
oil for frying


Method:

Soaked noodles in hot boiling water until soft and drain.
Beat eggs in large bowl for 1 minute, add seasoning and beat till combine. Pour eggs mixture over noodle.

Heat oil in a small pan or skillet. Stir fry beef for 5 minutes, then add carrots and onion and stir for another 5 minutes.

Drain and mix with eggs and noodles mixture. Mix in tomato, red chillies and spring onion. Season with salt and pepper. Divide noodle mixture to make 2 portion.

Heat oil, pour half of the eggs noodles mixture and cook over low heat for 3 to 5 minutes on each side or until done.

Repeat with the other half of the mixture.

Remove from heat and cut into wedges.

Serve hot. Dip in tomato or chili sauce.

Fried Rice Noodles

Ingredients:

1 pkt rice noodles (Beehoon)
4 garlic
8 onions
prawn paste (belacan)
100 gm dried prawns

Image by blueaubrey via Flickr

5 table spoon dried chilli paste
salt to taste
10gm prawn
10gm chicken cut to cubes
1pc fish cake cut to slices
1 stick carrot cut to strips
cabbage cut to thin strips



Method:

Soak beehoon till soft. Pound onions, garlic, dried prawn. Add in belacan, chilli paste.

Heat up wok with cooking oil, stir fry pounded ingredients. fry till chilli is really cooked.

Add in prawn, chicken, fish cake. cook for 1 - 2 minutes

Add in carrots, cabbage, salt stir for 1 minute

Add beehoon and stir well. Cook for another 3-4 minutes.

Serve.