International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Kalakand






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > pasta > thai herbal noodles
from US 7-8 ounces wheat or egg noodles, fresh or dried "instant" type (SERVES 2) 3-4 Tbsp. oil for stir-frying 1/4 cup raw or dry roasted unsalted peanuts, ground or roughly chopped with a knife 8-12 medium or large tiger prawns, OR 1 cup medium-firm tofu, cubed and tossed with 1 Tbsp. soy sauce 1 egg (omit if vegan) 2-3 Tbsp. white wine (or white cooking wine or sherry) OR substitute chicken or vegetable broth For the paste: 1 red or green chili (de-seeded if you prefer less spice) 3 cloves garlic, minced 1 thumb-size peeled piece of galangal (or ginger), grated 2 Tbsp. fish sauce - Vegetarians substitute 3 Tbsp. soy sauce juice of 1/2 lime Herbs: 1/2 to 1 loosely-packed cup basil leaves, roughly chopped 1/2 cup fresh chives, chopped into small pieces 3 spring onions, sliced 1 loosely-packed cup fresh coriander, roughly chopped optional: 1 cup bean sprouts Boil the noodles until cooked or nearly cooked (they will be fried later), then rinse briefly with cold water to keep from sticking. Set aside. If you have a food processor or mini chopper: add the paste ingredients and process well. OR, simply mince the paste ingredients well and stir together in a cup. Set aside. Wash, rinse, and chop/slice fresh herbs. Set aside. Heat up wok or large frying pan for 1 minute (medium-high heat). Add oil and swirl around. If Not Adding Prawns or Tofu, Skip to step 7. Add 1/2 the paste plus the prawns or tofu. Also add 2 Tbsp. white wine or cooking wine (or broth). Stir-fry for 1-2 minutes until shrimp are pink and plump, or tofu is warmed through and fragrant. (If wok or pan becomes dry, add another Tbsp. or two of wine or broth.) Now clear a space in the center of the wok or pan. Break egg into wok or pan and quickly stir with a spatula until egg is cooked (like scrambled eggs). Push eggs and other ingredients aside and add 1 more Tbsp. oil to the bottom of the wok or pan. Now add the noodles plus all the [remaining] paste and stir fry one minute, or until noodles are cooked. Do a taste test. If not salty enough, add more fish sauce or vegetarian substitute (I usually add at least 1 more Tbsp., but it may already be salty enough for you). If not spicy enough, add more fresh chili, or a little chili sauce and toss well to incorporate. Remove wok from heat. Toss with fresh herbs and bean sprouts (if using). Sprinkle noodles with ground or chopped peanuts. If desired, place wedges of fresh lime on the side (optional). For those who like their noodles extra spicy, accompany this dish with a bottle of Thai chili sauce.

Thai Herbal Noodles


SUBMITTED BY
list all recipes for PASTA (159)
list all Thai recipes (100)
list all recipes by AMANDA (175)


conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert Most Popular Recipes Most Emailed Recipes
 
Stay informed and receive new recipes that are similar to
this one! Check the boxes that interest you and you will
receive only those new recipes.
keyword: herbal
keyword: noodles
ethnicity: thai
recipes for pasta
recipes by amanda
Email Address:
(posted January 2, 2011)

from US

7-8 ounces
wheat or egg noodles, fresh or dried "instant" type (SERVES 2)
3-4 Tbsp. oil for stir-frying
1/4 cup
raw or dry roasted unsalted peanuts, ground or roughly chopped with a knife
8-12 medium or large tiger prawns, OR 1 cup medium-
firm tofu, cubed and tossed with 1 Tbsp. soy
sauce
1
egg (omit if vegan)
2-3 Tbsp.
white
wine (or white cooking wine or sherry) OR substitute chicken or vegetable broth

For the paste:
1 red or
green chili (de-seeded if you prefer less spice)
3 cloves
garlic, minced
1 thumb-size peeled piece of galangal (or ginger), grated
2 Tbsp.
fish sauce - Vegetarians substitute 3 Tbsp. soy sauce
juice of 1/2
lime

Herbs:
1/2 to 1 loosely-packed cup
basil leaves, roughly chopped
1/2 cup fresh chives, chopped into small pieces
3 spring onions, sliced
1 loosely-packed cup fresh
coriander, roughly chopped
optional: 1 cup
bean
sprouts

Boil the noodles until cooked or nearly cooked (they will be fried later), then rinse briefly with cold water to keep from sticking. Set aside.

If you have a
food processor or mini chopper: add the paste ingredients and process well. OR, simply mince the paste ingredients well and stir together in a cup. Set aside.

Wash, rinse, and
chop/slice fresh herbs. Set aside.

Heat up
wok or large frying
pan for 1 minute (medium-high heat). Add oil and swirl around.

If Not Adding Prawns or
Tofu, Skip to step 7. Add 1/2 the paste plus the prawns or tofu. Also add 2 Tbsp. white
wine or cooking
wine (or broth).

Stir-
fry for 1-2 minutes until shrimp are pink and plump, or tofu is warmed through and fragrant. (If wok or pan becomes dry, add another Tbsp. or two of wine or broth.) Now clear a space in the center of the wok or pan.

Break
egg into wok or pan and quickly stir with a spatula until egg is cooked (like scrambled
eggs).

Push
eggs and other ingredients aside and add 1 more Tbsp. oil to the bottom of the wok or pan. Now add the noodles plus all the [remaining] paste and stir fry one minute, or until noodles are cooked.

Do a taste test. If not salty enough, add more
fish sauce or vegetarian substitute (I usually add at least 1 more Tbsp., but it may already be salty enough for you). If not spicy enough, add more fresh chili, or a little chili sauce and toss well to incorporate.

Remove
wok from heat. Toss with fresh herbs and bean
sprouts (if using).

Sprinkle
noodles with ground or chopped peanuts. If desired, place wedges of fresh lime on the side (optional).

For those who like their
noodles extra spicy, accompany this dish with a bottle of Thai chili
sauce.



Please click here to read our policy on submitted comments
Be the first to leave a public comment about this recipe!

 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2020 SimpleSolutions Corporation. All Rights Reserved.