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

PAD SEE EW - THAI STIR FRIED NOODLES

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!

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

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

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.

THAI SPICY BASIL FRIED RICE

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.