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Pad Thai Noodles - Traditional Style
8oz. Stir-Fry Rice Noodles
1/4 cup tamarind juice
1 1/2 Tbs. fish sauce
1 Tbs. rice vinegar
1 Tbs. sugar
1/2 tsp. paprika (optional)
2 Tbs. vegetable oil
1 Tbs. garlic, minced
6 shrimp, shelled and deveined
2 oz. tofu, cubed
1 egg, lightly beaten
1/2 cup bean sprouts
1/4 cup unsalted peanuts, crushed
Optional garnishes: sprigs of fresh cilantro and lime wedges
Soak rice noodles in cold water for at least 1 hour (noodles can be soaked longer and even
over night). Drain and set aside.
In a bowl, combine tamarind juice, fish sauce, rice vinegar, sugar, and paprika. Set
aside. Heat oil in a wok, add garlic. Sauté for 30 seconds until garlic is fragrant. Add
shrimp, tofu and egg. Stir-fry for 1 minute, until egg is scrambled. Add rice noodles and
tamarind juice mixture. Stir-fry all ingredients until well cooked and combined. Serve
with bean sprouts on the side, peanuts sprinkled over the top, with fresh cilantro and
lime wedge garnishes. Serves 4.
Sweet & Spicy Noodles
1 Tbs. vegetable oil
1 lb. ground turkey, ground pork or chicken
8oz. package Thin Rice Noodles
1/2 bunch fresh cilantro, finely chopped
1/2 bunch fresh mint, finely chopped
6-8 Tbs. Red Chili Dipping Sauce
Heat the vegetable oil in a large skillet and add the ground meat. Cook 3-5 minutes over
high heat, until meat is thoroughly cooked and well browned. Drain the meat and place in a
large salad bowl.
Bring a large pot of water to a rolling boil. Add the noodles and cook for 3-5 minutes
until noodles are soft, cooked through but still firm and al dente, not mushy. (Check
firmness frequently, as you would regular pasta.) Drain water from the noodles and
immediately add the warm noodles to the meat.
Add the cilantro, mint and red chili dipping sauce and toss well to combine. Serve warm or
at room temperature. Serves 4 to 6.
Peanut Noodles
1 jar (8 oz.) Peanut Satay Sauce
1 red bell pepper, cut into small strips 1/4” wide and 1” long
1 cucumber, peeled and cut into small strips 1/4” wide and 1” long
1 large carrot, grated coarsely
1/2 tsp. salt
1 tsp. sugar
8oz. package Stir-Fry Rice Noodles
Optional garnishes: sprigs of fresh cilantro and 1/4 cup crushed unsalted peanuts
In a large bowl, combine the peanut satay sauce, bell pepper, cucumber, carrot, salt, and
sugar in a large mixing bowl. Mix thoroughly and set aside.
Bring a large pot of water to a rolling boil. Add the noodles and cook for 3-5 minutes
until noodles are soft, cooked through but still firm and al dente, not mushy. (Check
firmness frequently, as you would regular pasta.) Rinse with cold water for 30 seconds.
Drain water from the noodles and immediately add the warm noodles to the vegetable
mixture. Toss well to combine and garnish with cilantro and chopped peanuts. Serves 2 to 3
as a meal and 4 as a side dish.
Wide Noodles with Gravy and Broccoli
8oz. package Wide-Style Rice Noodles
1 Tbs. vegetable oil (divided)
2-3 Tbs. Chinese oyster flavored sauce or soy sauce (divided)
1 Tbs. chopped garlic
1 1/2 cups broccoli, cut into 1” pieces
2 tsp. brown sugar
1 Tbs. cornstarch with 1 Tbs. cold water
1 1/2 cups fat-free or low-fat beef, chicken or vegetable stock
Bring 2 cups of water to a boil (or use very hot tap water). Turn off heat and immerse
rice noodles in hot water for 3-5 minutes until noodles are soft, cooked through but still
firm and al dente, not mushy. (Check firmness frequently, as you would regular pasta.)
Rinse with cold water for 30 seconds. Drain well and set aside.
In a large wok or skillet, heat 1/2 Tbs. oil. Add the noodles and 1 Tbs. oyster flavored
sauce. Stir-fry for 2-3 minutes over medium high heat, until the noodles are evenly coated
and glossy. Remove to a large serving platter. Add the remaining 1/2 Tbs. oil to the wok
and the garlic. Stir-fry for 1 minute. Add the broccoli, remaining oyster sauce and sugar.
Stir-fry for 2-3 minutes. In a small dish, add 1 Tbs. cold water to the cornstarch and mix
well to dissolve. Be sure the mixture is smooth and there are no lumps. Add the stock and
cornstarch mixture to the wok and continue to cook for 5-7 minutes, until the gravy begins
to thicken. Pour the broccoli and gravy over the noodles and serve immediately. Serves 2
to 3 as a main course and 4 as a side dish.
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