Best 4 Thai Stir Fried Rice Noodles With Basil And Chillies Kway Teow Recipes

**Title: Discover the Delights of Thai Stir-Fried Rice Noodles with Basil and Chilies (Pad Kee Mao)**

Embark on a culinary journey to Thailand and tantalize your taste buds with the iconic dish, Pad Kee Mao. This irresistible stir-fried noodle dish, also known as "Drunken Noodles," is a symphony of flavors and textures that will leave you craving for more. Made with flat rice noodles, a medley of vegetables, fragrant Thai basil, and fiery chilies, Pad Kee Mao is a perfect balance of sweet, savory, and spicy.

Our curated collection of recipes provides a diverse range of options to suit every taste and skill level. From the classic Pad Kee Mao with Chicken, to vegetarian and seafood variations, these recipes will guide you in creating this beloved Thai dish in the comfort of your own kitchen. Dive into the vibrant world of Thai cuisine and prepare to be captivated by the delightful flavors of Pad Kee Mao.

Here are our top 4 tried and tested recipes!

PAD SEE EW - THAI STIR FRIED NOODLES

Pad See Ew - Thai Stir Fried Noodles image

Recipe video above. Pad See Ew (which means Stir Fried Soy Sauce noodles) is one of the most popular Thai street foods. Traditionally made with Sen Yai which are wide, thin rice noodles which are not that easy to come by. So use dried rice noodles instead - I've eaten enough Pad See Ew at Thai restaurants to assure you that there is no compromise on flavour!KEY TIP FOR SUCCESS: Cook the chicken separately from the noodles. Home stoves are no match for the fierce heat of restaurant and street vendor burners. You have to cook separately to get caramelisation on the noodles which is key for authentic flavour. If you don't, the noodles will just stew and your dish will lack flavour!

Provided by Nagi | RecipeTin Eats

Categories Noodles Stir Fry

Time 18m

Number Of Ingredients 12

Ingredients

200g / 7 oz dried wide rice stick noodles (, or 15 oz / 450g fresh wide flat rice noodles (Sen Yai) (Note 1))
2 tbsp dark soy sauce ((Note 2))
2 tbsp oyster sauce
2 tsp soy sauce ((all purpose or light, Note 3))
2 tsp white vinegar ((plain white vinegar))
2 tsp sugar ((any type))
2 tbsp water
3 tbsp peanut or vegetable oil (, separated)
2 cloves garlic cloves, very finely chopped
1 cup / 150g / 5oz chicken thighs ((boneless, skinless), sliced (Note 4))
1 large egg
4 stems Chinese broccoli ((Note 5))

Steps:

Chinese Broccoli - trim ends, cut into 7.5cm/3" pieces. Separate leaves from stems. Cut thick stems in half vertically so they're no wider than 0.8cm / 0.3" thick.
Noodles - Prepare according to packet directions and drain. Time it so they're cooked just before using - do not leave cooked rice noodles lying around, they break in the wok.
Sauce - Mix ingredients until sugar dissolves.
Heat oil: Heat 1 tbsp oil in a very large heavy based skillet or wok over high heat.
Cook garlic and chicken: Add garlic, cook 15 seconds. Add chicken, cook until it mostly changes from pink to white.
Chinese broccoli STEMS: Add Chinese broccoli stems, cook until chicken is almost cooked through.
Chinese broccoli LEAVES: Add Chinese broccoli leaves, cook until just wilted.
Scramble egg: Push everything to one side, crack egg in and scramble.
REMOVE chicken from wok: Remove everything in the wok onto a plate (scrape wok clean).
Caramelise noodles: Return wok to stove, heat 2 tbsp oil over high heat until it starts smoking (HOT is key!). Add noodles and Sauce. Toss as few times as possible to disperse Sauce and make edges of noodles caramelise - about 1 to 1 1/2 minutes.
Add chicken back in: Quickly add chicken and veg back in, and toss to disperse. Serve immediately!

Nutrition Facts : ServingSize 260 g, Calories 510 kcal, Carbohydrate 73.4 g, Protein 25.1 g, Fat 13.2 g, SaturatedFat 2 g, Cholesterol 105 mg, Sodium 406 mg, Fiber 1.6 g, Sugar 2.9 g

THAI STIR-FRIED RICE NOODLES WITH BASIL AND CHILLIES - KWAY TEOW

Thai Stir-Fried Rice Noodles with Basil and Chillies - Kway Teow image

You can prepare this with a variety of different meats, so you have a bit of a choice. This recipe looks hard, but it has a system of preparation that makes things easy to do, and once you are started, things will fly and be so simple. Recipe by Nancie McDermott. Posted by Request.

Provided by PalatablePastime

Categories Pork

Time 37m

Yield 2-4 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons fresh serrano peppers or 2 tablespoons jalapeno chiles, coarsely chopped
1 tablespoon coarsely chopped garlic
1 tablespoon sugar
1/4 teaspoon salt
black pepper (to taste)
3 tablespoons fish sauce
2 teaspoons soy sauce
2 -4 tablespoons vegetable oil
1/4 lb ground pork (may also use ground beef, turkey or chicken)
3 cups dried wide rice noodles
3/4 cup fresh basil leaf (may also use or mix with mint)
5 cherry tomatoes, quartered (may use more)

Steps:

Boil the noodles until tender to your liking, then drain and set aside till needed.
Set up a little system of bowls to help you when you cook.
Place the garlic in one and the chiles in another.
Mix the sugar, salt and pepper in a third bowl.
Mix the fish sauce and the soy sauce in a fourth bowl and keep them all near your wok or frying pan.
Heat the oil in your pan until nice and hot then add the garlic.
In about 30 seconds, when it sizzles nicely and starts to turn golden (but before it burns), add the peppers and stand back a little.
Stir them for 30 seconds or so more until they get really fragrant (you'll know when).
Add the pork and cook until it browns, breaking up the meat as it lumps.
Sprinkle in the sugar from the bowl to season the meat, and toss until it is mixed.
Pour in the fish/soy from its bowl and stir quickly while it thickens just a bit, usually about 1 minute or so.
Add the rice noodles to the pan and toss and turn them to mix the meat into them, using your tools to break up any spots that may try to clump (add a little oil if they clump badly).
Stir in about 3/4 of the basil and cook just till it begins to wilt, then add the tomatoes and remove the pan from the heat.
Mix once, and pour on a serving platter.
Garnish with the rest of the basil and serve hot, with sambal oelek, or sriracha sauce, if desired.

THAI RICE NOODLES

Thai Rice Noodles image

If your thing is Asian food...then this one is for you, don't let the ingredients fool you, this dish is quite simple to prepare, and is it ever good! (prep time includes soaking the noodles)

Provided by Kittencalrecipezazz

Categories Asian

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

4 ounces dried rice noodles, medium size
1/4 cup vegetable oil
2 -3 cloves finely minced garlic
3 tablespoons chopped raw shrimp
3 tablespoons ground lean pork
1 teaspoon sugar
1 tablespoon fish sauce
1 teaspoon soy sauce
2 teaspoons hot chili sauce
2 beaten eggs
2 tablespoons tamarind paste
1/4 cup bean sprouts
1 sliced scallion
2 tablespoons coarsely ground salted peanuts or 2 tablespoons unsalted peanuts
2 tablespoons green onions, sliced

Steps:

Soak the noodles in hot water for 20 minutes, or until soft; drain.
Heat oil in a wok or large skillet, saute until golden.
Add in the shrimp and ground pork, and stir-fry until lightly browned.
Add the sugar, fish sauce, soy sauce and chili sauce, stir-fry until the sugar dissolves.
Pour in the beaten eggs, let them set slightly then stir to scramble.
Add in the noodles and stir-fry for about 2 minutes.
Push noodles to side of wok or skillet then add in the Tamarind sauce, cook for 1 minute.
Add in the bean sprouts, scallions, and stir-fry until bean sprouts are slightly cooked (about 1 minute).
Stir the noodles down to middle of wok and stir-fry until well mixed.
Sprinkle with chopped peanuts and sliced green onions before serving.

Nutrition Facts : Calories 364.7, Fat 19.8, SaturatedFat 3.1, Cholesterol 93, Sodium 650.5, Carbohydrate 39.8, Fiber 2.1, Sugar 4.5, Protein 8.5

THAI SPICY BASIL FRIED RICE

Thai Spicy Basil Fried Rice image

This is a great use of leftover rice. It's important to use Thai sweet basil to get the authentic Thai restaurant taste. And don't skip the fish sauce, it smells strong in the bottle, but it blends in nicely with the other ingredients when it's all put together. Also, make sure you use chilled rice, or you'll end up with mush.

Provided by Bolistoli

Categories Rice

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

3 tablespoons oyster sauce
2 tablespoons fish sauce
1 tablespoon soy sauce
1 teaspoon white sugar
olive oil flavored cooking spray
4 cups cooked jasmine rice, chilled
6 large garlic cloves, chopped
2 Thai chiles, chopped (can use serranos)
1 red bell pepper, chopped
1 medium onion, chopped
1/2 cup egg substitute (like egg beaters, or can use 2 eggs)
8 ounces shrimp (or other protein, can use virtually any meat, fish, tofu, etc.)
2 cups Thai basil, leaves left whole
1/2 cup cilantro (optional)

Steps:

Whisk together oyster sauce, fish sauce, soy sauce, and sugar. Set aside.
Spray a wok or large frying pan with olive oil spray and heat over medium-high heat.
Add the garlic and chili (or serrano) peppers and stir fry for 30 seconds.
Add the red pepper and onion and stir fry until the onion is translucent. If using chicken or beef, add it with the the onion and red pepper. Cook until chicken is done, or beef is about medium.
Push ingredients in the wok/pan aside and quickly scramble the egg.
Add the oyster sauce mixture and stir everything together.
Raise the heat to high and add the chilled rice. Stir until blended with the sauce and other ingredients, breaking up clumps of rice with the back of a spoon.
Add more soy, oyster, or fish sauce, if necessary (or to taste).
When everything is blended together and rice is hot, remove from heat and stir in the basil.
Garnish with cilantro, if desired.

Tips:

Use wide rice noodles: These noodles are also known as kway teow or pad see ew noodles. They have a flat and wide shape that helps them absorb the sauce better.
Soak the rice noodles before cooking: This will help them soften and become more pliable.
Use a well-seasoned wok: A well-seasoned wok will help prevent the noodles from sticking.
Cook the noodles in batches: If you try to cook too many noodles at once, they will clump together and not cook evenly.
Use a high heat: This will help the noodles cook quickly and evenly.
Add the sauce gradually: This will help prevent the noodles from becoming too dry or soggy.
Garnish with fresh herbs: This will add a pop of flavor and color to the dish.

Conclusion:

Thai stir-fried rice noodles with basil and chilies is a delicious and easy-to-make dish that is perfect for a quick and easy weeknight meal. The combination of flavors and textures in this dish is sure to please everyone at the table. So next time you're looking for a new and exciting way to cook rice noodles, give this recipe a try!