What is your favorite recipe using very thin rice noodles?!
It can be Thai, Chinese, etc!.!.!.
I bought a huge quantity of these noodles and would like some new tried and true recipes to try!.
Thanks!!Www@FoodAQ@Com
I bought a huge quantity of these noodles and would like some new tried and true recipes to try!.
Thanks!!Www@FoodAQ@Com
Answers:
Vietnamese Rice-Noodle Salad:
INGREDIENTS
5 cloves garlic
1 cup loosely packed chopped cilantro
1/2 jalapeno pepper, seeded and minced
3 tablespoons white sugar
1/4 cup fresh lime juice
3 tablespoons vegetarian fish sauce
1 (12 ounce) package dried rice noodles
2 carrots, julienned
1 cucumber, halved lengthwise and chopped
1/4 cup chopped fresh mint
4 leaves napa cabbage (or kale)
1/4 cup unsalted peanuts
4 sprigs fresh mint
**************************************!.!.!.
Sukhothai Pad Thai:
INGREDIENTS
1/2 cup white sugar
1/2 cup distilled white vinegar
1/4 cup soy sauce
2 tablespoons tamarind pulp
1 (12 ounce) package dried rice noodles
1/2 cup vegetable oil
1 1/2 teaspoons minced garlic
4 eggs
1 (12 ounce) package firm tofu, cut into 1/2 inch strips
1 1/2 tablespoons white sugar
1 1/2 teaspoons salt
1 1/2 cups ground peanuts
1 1/2 teaspoons ground, dried oriental radish
1/2 cup chopped fresh chives
1 tablespoon paprika
2 cups fresh bean sprouts
1 lime, cut into wedges
DIRECTIONS
To prepare Pad Thai sauce: In a medium saucepan over medium heat, blend sugar, vinegar, soy sauce and tamarind pulp!.
To make Pad Thai: Soak rice noodles in cold water until soft; drain!. In a large skillet or wok over medium heat, warm oil and add garlic and eggs; scramble the eggs!. Add tofu and stir until well mixed; add noodles and stir until cooked!.
Stir in Pad Thai sauce, 1 1/2 tablespoons sugar and 1 1/2 teaspoons salt!. Stir in peanuts and ground radish!. Remove from heat and add chives and paprika!.
Serve with lime and bean sprouts on the side!.
DIRECTIONS
Mince the garlic with the cilantro and the hot pepper!. Transfer the mixture to a bowl, add the lime juice, fish sauce or salt and sugar; stir well!. Let the sauce sit for 5 minutes!.
Bring a large pot of salted water to a boil!. Add the rice noodles; boil them for 2 minutes!. Drain well!. Rinse the noodles with cold water until they have cooled!. Let them drain again!.
Combine the sauce, noodles, carrots, cucumber, mint and Napa cabbage in a large serving bowl!. Toss well and serve the salad garnished with the peanuts and mint sprigs!.Www@FoodAQ@Com
INGREDIENTS
5 cloves garlic
1 cup loosely packed chopped cilantro
1/2 jalapeno pepper, seeded and minced
3 tablespoons white sugar
1/4 cup fresh lime juice
3 tablespoons vegetarian fish sauce
1 (12 ounce) package dried rice noodles
2 carrots, julienned
1 cucumber, halved lengthwise and chopped
1/4 cup chopped fresh mint
4 leaves napa cabbage (or kale)
1/4 cup unsalted peanuts
4 sprigs fresh mint
**************************************!.!.!.
Sukhothai Pad Thai:
INGREDIENTS
1/2 cup white sugar
1/2 cup distilled white vinegar
1/4 cup soy sauce
2 tablespoons tamarind pulp
1 (12 ounce) package dried rice noodles
1/2 cup vegetable oil
1 1/2 teaspoons minced garlic
4 eggs
1 (12 ounce) package firm tofu, cut into 1/2 inch strips
1 1/2 tablespoons white sugar
1 1/2 teaspoons salt
1 1/2 cups ground peanuts
1 1/2 teaspoons ground, dried oriental radish
1/2 cup chopped fresh chives
1 tablespoon paprika
2 cups fresh bean sprouts
1 lime, cut into wedges
DIRECTIONS
To prepare Pad Thai sauce: In a medium saucepan over medium heat, blend sugar, vinegar, soy sauce and tamarind pulp!.
To make Pad Thai: Soak rice noodles in cold water until soft; drain!. In a large skillet or wok over medium heat, warm oil and add garlic and eggs; scramble the eggs!. Add tofu and stir until well mixed; add noodles and stir until cooked!.
Stir in Pad Thai sauce, 1 1/2 tablespoons sugar and 1 1/2 teaspoons salt!. Stir in peanuts and ground radish!. Remove from heat and add chives and paprika!.
Serve with lime and bean sprouts on the side!.
DIRECTIONS
Mince the garlic with the cilantro and the hot pepper!. Transfer the mixture to a bowl, add the lime juice, fish sauce or salt and sugar; stir well!. Let the sauce sit for 5 minutes!.
Bring a large pot of salted water to a boil!. Add the rice noodles; boil them for 2 minutes!. Drain well!. Rinse the noodles with cold water until they have cooled!. Let them drain again!.
Combine the sauce, noodles, carrots, cucumber, mint and Napa cabbage in a large serving bowl!. Toss well and serve the salad garnished with the peanuts and mint sprigs!.Www@FoodAQ@Com
I like to use thin rice on a 3way cheese dish with noodles, cheese!. garlic, and hot sauceWww@FoodAQ@Com