Thai Stir Fried Shanghai Noodle

Thai Stir Fried Shanghai Noodle called Thai : pad sen shanghai

Thai Stir Fried Shanghai Noodle

Ingredients
- 300 grams shanghai noodle
- 3 - 5 medium-sized shrimps, cleaned, and shelled
- 50 grams squid, cut into well pieces
- 5 - 8 green mussels
- 1 tablespoon minced garlic
- 2 chinese celeries, cut into 1" long
- 2 tomatoes, sliced
- 2 teaspoon soy sauce
- 2 teaspoons sugar
- 2 teaspoons fish sauce
- 2 tablespoons roasted chili paste
- red chili peppers, sliced diagnally and coriander leaves (for garnishing)
- cooking oil

Thai Stir Fried Shanghai Noodle

Preparations
1. Heat water in a pot. Add shanghai noodle, stir until cooked thoroughly. Remove and drain. Add green mussels in the same pot. Scald until cooked. Then remove, shell and set aside.

2. Heat oil in a wok over medium heat. Add garlic and stir until golden and aromatic. Add shrimp and squid. Stir until almost done then add green mussels. Continue stirring until all ingredients almost done.

3. Add prepared shanghai noodle. Season with roasted chili paste, sugar, fish sauce and soy sauce. Then add chinese celery and tomato. Turn up to high heat. Stir until all ingredients mixed well. Remove from heat.

4. Transfer to a serving plate. Sprinkle with coriander leaves and red chili pepper. Serve immediately.

Stir Fried Spicy Mama Noodles with Shrimps

Most people eat Stir Fried Spicy Mama Noodles with Shrimps as main dish. Mostly everyone takes to the savour taste of the Stir Fried Spicy Mama Noodles with Shrimps. This is a great way to cook up a fabulous Thai dish quickly. These stir-fries are deliciously easy, but still have that great Thai taste. Perfect for times when you want to minimize your time in the kitchen. Depending on your level of expertise, cooking could be very easy.

Stir Fried Spicy MaMa Noodles with Shrimps

INGREDIENTS:
- 400 grams shrimps
- 2 packets of Mama Noodles
- 2 tbsp minced garlic
- 2 tbsp soy sauce
- 2 tbsp fish sauce
- ¼ tsp ground pepper
- 5 red+green chili
- 1 head green cabbage (about 1 3/4 lb.)
- ½ cup holy basil
- cooking oil

PREPARATIONS:
1. Wash prepared Shrimps cleaned, shelled and deviened in clean water.

2. Wash cabbage and shred

3. Boil the Mama instant noodles in water for 2-3 minutes and remove the noodles from the water, keeping aside.

4. Heat oil in a wok over medium heat. Add garlic and chopped chili, and stir until golden and fragrant.

5. Then add shred cabbage, and keep stirring until nearly cooked.

6. Add shrimps. Season with soy sauce, fish sauce, ground pepper.

7. Lastly add boil Mama noodles, holy basil and turn up to high heat.

8. Stir fry quickly until all ingredients mixed well. Remove from heat.

9. Transfer to a plate and serve immediately.

Stired Noodles in Gravy Seafood

There are variants, including using rice vermicelli instead of the wide noodles, and using deep fried thin egg noodle, with the gravy poured on to soften it. In areas where gailan can not be easily obtained, broccoli is often used as a substitute.

Ingredients:
- ½ cup wide rice noodle
- 300 grams shrimp and squid, sliced thinly
- 2 heads of broccoli, cut into well pieces
- 2-3 baby corn slice into well pieces
- 4 cloves garlic, chopped
- ¾ cup chicken stock (or water)
- 2 tablespoons corn starch
- 3 tablespoons sweet black soy sauce
- 1 tablespoon preserved black beans, lightly rinsed
- ½ tablespoon sugar
- 2 tablespoons fish sauce
- 1 teaspoon white pepper

Stired Noodles in Gravy Seafood

Preparations:
1. If you do not use fresh noodle, you need to pre-soak dried rice noodle in warm water for at least an hour. Drain well before use.

2. Heat oil in a wok over medium heat, add noodle and stir it.

3. Then, pour in thick sweet black soy sauce.

4. Stir thoroughly to coat noodles, remove and set aside on serving plates.

5. Heat oil in a wok, add garlic and stir until aromatic.

6. Then add pork and keep stirring until nearly cooked, add broccoli.

7. Stir until the broccoli is cooked, then pour in the chicken stock and add black bean sauce.

8. Add slice squid and shrimp, fish sauce (1 tablespoon) and white pepper, and corn starch, stir until mixed well.

9. Wait until the soup is boiling, then slowly add corn starch solution.

10. Stir until thicken. Add sugar and fish sauce according to your desired taste.

11. Pour the thicken soup over prepared noodles and serve immediately.

Stir-Fried Thin rice noodles with shrimp

This Stir-Fried Thin rice noodles with shrimp and Water mimosa are easy and simple recipe or you can call in Thai “Sen Mee Pad Koong kap Pak Ka-Chad”. I made some different thing by adding Water mimosa. This Stir-Fried Thin Rice Noodles recipe are very simple local taste. You will "wow" your taste buds with its abundance of flavors and textures! Authentic and simple to make, this easy recipe for a definite keeper. Just follow the steps every time. And you can add beef, chicken, pork or any seafood or just vegetable...whatever you want or even make it vegetarian style.

Stir-Fried Thin rice noodles with shrimp

Ingredients:
- 5 shrimps middle size peeled and devinne.
- 100g Thin Rice noodles
- 1 cup Water mimosa cut length 1.5”
- 1 tsp chopped garlic
- 1 tsp chopped Chili
- 1 tsp Oyster sauce
- 1 tsp light soy sauce
- 1 tsp fish sauce
- 1 tsp sugar
- Cooking Oil
- Seasoning

Preparation:
1. Place noodles into a large bowl. Cover with cold water. Stand for 5 minutes or until tender and drain.

2. Heat a wok over medium heat. Add cooking oil and add chopped garlic and chopped chili and stir-fry until golden.

3. Add shrimps and continue stir for 1-2 minutes or until shrimps turn pink. Set aside.

4. Add Water mimosa and continue stir-fry for 2-3 minutes or until turn fresh green and crisp.

5. Add tender Thin Rice Noodles, water, oyster sauce, light soy sauce, fish sauce and sugar toss until combined and heat through. Add seasoning to taste.

6. Place stir-fried noodles into serving plate and topped with shrimps and serve immediately.

Pad-Thai

i have to be honest: I'm a novice when it comes to Thai cooking, but I know what I like to eat. I started enjoying Thai food a couple of years ago, and pad Thai noodles are a favorite. The dish's exotic taste is such a consistent treat, it has become one of my comfort foods.

The essentials for this dish can vary from garden-variety items available at any grocery store to hard-to-find Asian specialties. Traveling to several stores just to find the ingredients defeats our goal of making a quick and easy dish, so I decided to use those that could be easily found in most markets. I don't think the flavor was compromised. The rice noodles used in this recipe are widely available, or can be substituted with semolina linguine pasta. Rice noodles cook much more quickly and have a lighter consistency.

Pad Thai

Some pad Thai dishes use pickled garlic and tamarind, which may not be readily available; the tomato paste and paprika used here give the noodles the familiar red tint as well as seasoning. I used more garlic than is found in most recipes because of its powerful flavor and health benefits. The serrano chili also gives a nice flavor, without overpowering the other seasonings.

The protein source can vary, but it should be a combination unless you want the dish to be strictly vegetarian. For instance, you could use cubed firm tofu alone, or mixed with shrimp or turkey. Traditional recipes use 2-3 whole eggs, which add protein and flavor. I reduced the fat by using significantly less oil than other recipes, and by using egg whites instead of whole eggs.

I haven't seen any pad Thai noodles with asparagus, but I added it to increase the vegetable content. Asparagus is commonly found in other Thai dishes, so it seems like a good fit here. Green beans would be a good alternative if you don't care for asparagus or it isn't in season.

Although the monounsaturated fat found in peanuts is healthful, the calories can add up. I used just a small amount of peanuts, but still enough to provide the subtle flavor that's unique to Thai cooking.

Pat Wun Sen ( Stir-fried Bean Thread Noodles )

Pat Wun Sen (Stir-fried Bean Thread Noodles)
1. Heat 3 tablespoons of the oil in a wok or frying pan over medium-high heat. Stir-fry the garlic until light brown, 2 to 3 minutes. Add the meat, and stir-fry until the meat cooks through, 2 to 3 minutes

2. Add the wood ears, carrot and celery. Stir until well mixed. Stir in the noodles, then the stock and mix well. Push the noodles up onto the sides of the pan.

3. Add the remaining oil. Pour in the eggs and scramble them, then mix with the contents of the pan. Stir in the vinegar, fish sauce, sugar, salt, pepper and spring onions. Remove to a serving platter.

Stir-fried Bean Thread Noodles

- 4 tablespoons oil
- 3 cloves garlic, chopped
- 250 g ( 1 cup ) thinly sliced pork, beef or chicken
- 3 tablespoons wood ear mushrooms, soaked 30 minutes and stemmed
- 1 carrot, shredded
- 1 stalk celery, shredded
- 1 100-g ( 3 ½ oz ) package bean thread noodles, soaked 20 minutes, drained, and cut into 5-cm ( 2-in ) lengths
- 60 ml ( ¼ cup ) chicken stock or cold water
- 2 eggs, lightly beaten
- 1 tablespoon vinegar
- 3 tablespoons fish sauce
- 1 teaspoon sugar
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 spring onions (scallions), cut into 2 ½ -cm (1-in) lengths

Mee Siam (Mee Kati)

Mee Siam (Mee Kati) Tangy Rice Noodles
1. Heat the coconut milk in a wok or large saucepan over high heat. When it boils, add the yellow bean sauce, shallots, tomato paste and ground pork. Stir well to combine. Reduce the heat to medium and cook until the mixture comes to the boil.

2. Stir in the sugar, tamarind juice and fish sauce, making sure to break up any clumps of meat, then add the prawns and cook until they turn pink. Stir in the noodles, mix well and continue cooking until the sauce is absorbed. If the noodles do not completely soften, Stir in some water and cook a little longer. Stir in the beansprouts and garlic chives and mix them well. Remove to a serving platter.

3. Heat the oil in a work over medium-high heat. Stir in the eggs and cook through without stirring until firm. Slide the omelette from the pan and cut into shreds. Garnish the noodles with the egg shreds. Serve hot

Tangy Rice Noodles

- 500 ml ( 2 cups ) coconut milk
- 60 ml ( ¼ cup ) yellow bean sauce
- 30 g ( ¼ cup ) sliced shallots
- 1 tablespoon tomato paste
- 160 g ( 1 cup ) ground pork
- 375 g ( 12 oz ) prawns, peeled and roughly chopped, to yield
- 50 g ( ¼ cup ) sugar
- 60 ml ( ¼ cup ) tamarind juice
- 3 tablespoons fish sauce
- 450 g ( 1 cup ) snipped garlic chives
- 220 g ( 2 cup ) bean sprouts
- 1 tablespoon oil
- 2 eggs, lightly beaten

Kuay Taiw Khi Mao Gung ( Fried Rice Noodles with Prawns )

Kuay Taiw Khi Mao Gung (Fried Rice Noodles with Prawns)
1. Heat 2 tablespoons of the oil in a large wok or frying pan over medium heat and stir-fry the prawns for 1 to 2 minutes, or until the prawns turn pink. Remove the prawns from the heat and set aside

2. Add the remaining oil to the pan and increase the heat. Add the garlic and cook for 20 seconds, then add the noodles and stir-fry for 2 to 3 minutes. Stir in the soy sauce. Return the prawns to the pan and stir in the fish sauce, oyster sauce, basil leaves and chillies. Remove to a serving platter. Serve Hot

Fried Rice Noodles with Prawns

- 5 tablespoons oil
- 225g ( ½ lb ) prawns, peeled and devined
- 3 cloves garlic, peeled and finely chopped
- 450g ( 1 lb ) fresh broad rice noodles
- 1 tablespoon sweet soy sauce
- 2 tablespoons fish sauce
- 1 tablespoon oyster sauce
- 20 Thai basil leaves
- 2 dried chillies, crushed

Kanom Jeen Sounnam (Pineapple Noodle Salad)

Kanom Jeen Sounnam (Pineapple Noodle Salad)
1. To make the dressing, combine the lime juice, fish sauce, sugar, garlic and ginger and stir well. Set aside

2. Cook the noodles in boiling water for 3 minutes. Rinse the noodles under cold water and drain

3. Heat the coconut milk in a large saucepan over medium heat and cook thr prawns until just pink, about 3 minutes

4. Arrange the noodles and pineapple on a serving platter. Top with the prawns and dress with the lime juice mixture. Garnish with spring onion before serving.

Pineapple Noodle Salad

- 225g ( ½ lb ) somen noodle
- 125ml ( ½ cup ) coconut milk
- 225g ( ½ lb ) raw prawns, peeled and deveined
- 300g ( 1 cup ) crushed pineapple (fresh pineapple is desirable)
- 1 spring onion (scallion), thinly sliced

Dressing
- 60ml ( ¼ cup ) fresh lime juice
- 60ml ( ¼ cup ) fish sauce
- 2 tablespoons sugar
- 3 cloves garlic , finely chopped
- 2 tablespoons shredded fresh ginger

Kuay Tiaw Nua Puai

Kuay Tiaw Nua Puai (Tender Beef Noodle Soup)
1. Combine the Stock ingredients in a large stockpot and bring to the boil over medium heat. Reduce the heat to low, cover and cook the meat until tender, about 1 1/2 hours

2. Meanwhile, in a large saucepan, heat 1 1/4 litres (5 cups) water over medium heat. When the water boils, add the noodles, stir and cook 1 minutes for fresh, 3 to 4 minutes for dried, or until tender. Drain.

3. To serve, put a portion of noodles and beansprouts into individual soup bowls. Add 250 ml (1 cup) stock and some meat to each bowl. Add 1 teaspoon garlic oil, a sprinkle of coriander and spring onions and garnish with chilli-vinegar, as desired.

Kuay Tiaw Nua Puai (Tender Beef Noodle Soup)

Stock
- 450g (1 lb) oxtail or short ribs
- 450g (1 lb) stewing beef
- 3 litres (12 cups) cold water
- 1 onions, left unpeeled and cleaned
- 1 tablespoon dark soy sauce
- 1 1/2 tablespoons fish sauce
- 2 teaspoons salt
- 2 tablespoons soy sauce
- 4 cloves garlic, whole
- 5 cloves garlic, crushed
- 5 cm (2 in) stick cinnamon
- 1 star anise
- 3 coriander (cilantro) roots, crushed
- 1/2 celery root
- 1/2 teaspoon black peppercorns, crushed
- 1 teaspoon sugar
- 2 1/2 cm (1 in) galangal, crushed

- 1 1/4 litres (5 cups) water
- 450g (1 lb) fresh rice noodles or 225g ( 1/2 lb ) dried, soaked in cold water for 20 minutes
- 225g ( 1/2 lb ) fresh beansprouts, blanched for 2 minutes
- 2 sprigs fresh coriander (cliantro), roughly chopped
- 2 spring onions (scallions), finely sliced
- 1 1/2 tablespoons garlic oil
- 2 tablespoons chilli-vinegar

Kuay Tiaw Ped ( Duck Noodle Soup )

Kuay Tiaw Ped (Duck Noodle Soup)
1. To prepare the Stock, roast the star anise and the cinnamon stick in adry frying pan over medium heat until fragrant, 1 to 2 minutes. Combine all the Stock ingredients in a large stockpot and bring to the boil over medium heat. Reduce the heat to medium-low, cover and cook the duck until tender, but not falling apart, about 1 ½ hours. Remove the duck and allow to cool. Strain the stock, discard the solids and return the stock to the pot. Skim any fat from the surface. Keep warm over low heat. Debone the duck and slice the meat into bite-sized pieces. Set aside.

2. To serve, heat the noodles in boiling water to cover until soft, about 1 minute, or heat in the microwave for 2 minutes. Drain and place a portion of noodles into individual soup bowls. Add 1 teaspoon garlic oil, beansprouts, several lettuce leaves and 6 to 7 pieces duck. Garnish with spring onion, peper and fresh coriander. Add 250ml (1 cup) broth and offer the chilli-vinegar or crushed red chillies.

Kuay Tiaw Ped (Duck Noodle Soup)

- 1kg (2 lb) fresh wide rice noodles
- 450g (1 lb) beansprouts, blanched for 2 minutes
- 2 tablespoons garlic oil
- ½ head leaf lettuce, leaves separated and rinsed
- 3 spring onions ( scallions ) thinly sliced
- Freshly ground white peper to taste
- 2 sprigs fresh coriander (cilantro), roughly chopped
- 60ml ( ¼ cup) chilli vinegar for garnish
- Crushed red chillies for garnish

Stock
- 2 whole star anise
- 1 small stick cinnamon
- 1 whole duck (2 ½ kg, or 4-5 lb) cleaned
- 2 ½ litres (10 cups) water
- 5 coriander (cilantro) roots, crushed
- 2 ½ - cm (1-in) piece galangal
- 10 cloves garlic, crushed
- 1 teaspoon black peppercorns
- 2 tablespoons rock sugar
- 60ml ( ¼ cup) mushroom soy or dark soy sauce
- 60ml ( ¼ cup) fish sauce
- 1 tablespoon salt

Kuay Tiaw Gai (Chicken Noodle Soup)

Kuay Tiaw Gai (Chicken Noodle Soup)
1. Combine the Stock ingredients in a large stockpot. Bring the mixture to the boil over medium heat, reduce the heat to low and cook for about 1 hours. Leave the chicken in the pot until ready to serve. Then lift the chicken from the pot and, when it is cool enough to handle, shred the meat. Stir the fish sauce into the Stock.

2. To serve, place some noodles in each soup bowl. Garnish with beansprouts, Chicken, onion slices, fresh coriander, spring onions and basil. Add about 250 ml (1 cup) stock to the bowl. Serve each bowl with a wedge of lime to squeeze over the top

Kuay Tiaw Gai (Chicken Noodle Soup)

- 2 tablespoons fish sauce
- 225g (1/2 lb) rice stick noodles, cooked and cooled
- 225g (1/2 lb) fresh beansprouts, blanched for 2 minutes
-1 onion, thinly sliced crosswise (optional)
- 2 sprigs fresh coriander (cilantro), roughly chopped
- 20g (1 cup) Thai basil leaves (optional)
- 1 lime ,cut into eighths

Stock
- One whole chicken, about 1 1/2 kg (2-3 lb)
- 1 1/2 litres (6 cups) chicken stock
- 5 cm (2 in) cinnamon stick
- 2 spring onions (scallions)
- 2 1/2 cm (1 in) fresh ginger, smashed
- 1 teaspoon salt
- 1 teaspoon sugar