{"id":27482,"title":"Thai-style stir-fried rice noodles","modified":"2025-02-06T11:41:33+01:00","plain":"A delicious quick and easy stir-fried rice noodles recipe\n\n\n\nInspired by pad see ew, this dish is a classic of Thai cuisine and one of the best possible uses for rice noodles.\n\n\n\nThai cuisine is one of the first cuisines I learned to cook, partly because the recipes are often quite simple and partly because the dishes are just de-li-cious. \n\n\n\nI'm hooked. One of the main characteristics is the use of thick and flat rice noodles, even though you can use normal rice noodles, it adds a little something.  \n\n\n\nIf you're lucky enough to find fresh thick rice noodles in stores, go for it! \n\n\n\nTips for successful stir-fried rice noodles\n\n\n\nThe recipe is not only vegetarian but super quick to make. Without lying, it will take you barely 15 minutes! My record is 10. This dish, a cousin of Pad Thai, is one of the most eaten in Thailand. It is notably known to be consumed the day after well-watered evenings \ud83e\udd42 \n\n\n\nThe red pork with its sweet flavor is a good accompaniment for this dish\n\n\n\nFor rice noodles, there's a secret trick to make the cooking go wonderfully (and get a unique and authentic texture to these noodles). \n\n\n\nIf you're feeling lazy, you can cook the noodles according to the package instructions, but I strongly advise you to try this one.\n\n\n\nRoughly speaking, cooking the noodles happens in two stages:\n\n\n\n\nWe immerse the noodles in hot water (not heating, just hot), and wait 5-10 minutes. The rice noodles should not be completely soft but just a bit flexible, it seems counterintuitive but you'll see. You then drain them and set aside.   \n\n\n\nThe second part of cooking the noodles happens as the recipe predicts. Except here, as they are only partially cooked, the cooking will finish thanks to the juice and oil of the dish. This will give them a unique texture that is, honestly, inimitable.   \n\n\n\n\nIt may take you several attempts to get the exact right timing\/feeling of when to take them out of the water, but believe me, it's worth it.\n\n\n\nAlso try my streetfood-style stir-fried noodles recipe\n\n\n\nThe main ingredients of Thai-style stir-fried rice noodles\n\n\n\nLight and dark soy sauce: both are essential for the taste, if you don't know what it is, I have a complete article on the subject.\n\n\n\nOyster sauce: if you're not familiar with it, I assure you it doesn't taste like oyster but the nuance it brings is essential to the final taste! \n\n\n\nSesame oil: be careful not to overuse it, the very powerful (and delicious) taste can easily change the name of the dish to \"sesame oil rice noodles\". You can buy it here.\n\n\n\nFish sauce: same reasoning as oyster sauce. If you don't know it, don't be afraid of it, the taste and nuance it brings are essential to the final flavor of the dish. A good quality fish sauce brings a delicious iodized taste to the dish.   You can buy it here\n\n\n\n\n\n\tThai-style stir-fried rice noodles\n\t\t\n\t\tA delicious quick and easy stir-fried rice noodles recipe\t\n\t\n\t\tWok\t\n\t\n\t\t300 g rice noodles (pre-cooked)4 stems of Chinese broccoli   (replaceable with bok choy, thinly sliced)5 cloves garlic (minced)1 fresh chili (thinly sliced)Neutral vegetable oil   (for stir-frying)SAUCE1 tablespoon   of sesame oil  2 tablespoons   of oyster sauce1 tablespoon   dark soy sauce  2 tablespoons   of light soy sauce  1 teaspoon   of fish sauce  1 teaspoon of white pepper  \t\n\t\n\t\tIn a bowl, mix the sauce ingredientsHeat the oil in a wok over high heat and add the garlic and chili while it's still coldAs soon as it starts to brown, add the broccoli and stir-fryOnce the vegetables have reduced in volume, add the noodles and the sauce. Stir-fry until the sauce has almost evaporated and the noodles have a nice browning \t\n\t\n\t\t\nHow to cook rice noodles for stir-frying?\n\nSoak the noodles in hot water (not heating, just hot), and wait 5-10 minutes. The rice noodles should not be completely soft but just slightly flexible, it may seem counterintuitive but you'll see. Then drain them and set aside.  \n \nThe second part of cooking the noodles happens as the recipe predicts. Except here, as they are only partially cooked, the cooking will finish thanks to the juice and oil of the dish. This will give them a unique texture that is, honestly, inimitable.  \n\n\n\t\n\t\n\t\tMain course, Side dishThaiHuile de s\u00e9same, Nouilles, Riz, Sans sucre, Sauce poisson, Sauce soja dark, Sauce soja light, V\u00e9g\u00e9tarienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/27482","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=27482"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/27482\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/20158"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=27482"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=27482"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=27482"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}