Noodle and Thai Food

There are many different sorts of noodles and many different sizes. They come in fresh and dried forms and are made from rice, wheat or mung beans. If it is possible we recommend to use fresh noodles. Yellow or egg noodles are yellow because egg yolk is added and they are used for noodle coup. Noodles are used in stir-frieds, soups and salads.

If you use dried noodles then they need to be soaked in water for 15-20 minutes before using. They are then ready to be stir-fried. If they are to be used for noodle soup, they need to be put into the hot soup for about 2 minutes. Fresh noodles do not need to be soaked and can be put straight into the soup. If they are needed quickly then the dried noodles can be put into boiling water for 3-5 minutes and once they are soft they are transferred into cold water and then they are ready to be used.

Rice vermicelli which are to be deep-fried for a crispy noodle dish do not need to be soaked. They can just be fried in hot oil.

Bean vermicelli or glass noodles are made from mung beans. They need to be soaked in water for 5 minutes before using. If they are going to be used for a salad then they need to be put into boiling water after they have been soaked and then transferred into cold water.

by:http://www.ezythaicooking.com

Noodles In Thick Sauce

Ingredients
pork loin, thinly sliced, and cut into bite sized pieces 1 cup
wide rice noodles, soaked until soft in warm water (10 minutes). 1 cup
broccoli or pak kana 1 1/2 cup
sstraw mushrooms –hed fang 1/4 cup
water or pork stock 1 cup
fish sauce 3 tbs
sweet soy – see eu dam 2 tbs
palm sugar 2 tbs
tapioca starch, mixed in a little water 2 tbs
garlic, thinly sliced 1 tbs
MSG (optional) 1 tsp
freshly milled black pepper 1 tsp

Directions
1. Combine the fish sauce and soy sauce
2. add the pepper and MSG, and marinade the meat for about one hour
3. drain, and reserve the marinade.
While the noodles are soaking to soften them, prepare the broccoli and peeling then slicing the stems, and chopping the leaves to form three quarters of a cup of thinly sliced stems and leaves. Or pak kana

1. In a large skillet or WOK over medium heat
2. sauté the garlic in a little oil
3. then stir fry the noodles until they begin to turn brown.
4. Stir continuously to avoid the noodles sticking together.
5. Remove from the wok retaining the liquid, and turn the heat to high6. briefly stir fry the pork to seal it.

1. In a large saucepan, heat the water or stock,
2. boil the marinade briefly
3. Add the tapioca starch to thicken
4. add the meat and other ingredients.
5. Stir occasionally until the meat and vegetables are nearly cooked to your taste.
6. Add the noodles and continue to cook for about 3-4 minutes to complete the dish.

Noodles in Fish Curry Sauce

Khao Soy(Chiang Mai Noodles)

Noodles in Fish Curry Sauce

When you eat noodles in Thailand, it is usually eaten dry or with a clear soup to which you add your own condiments. However, there is another noodle called khanom jeen which is quite different in look and taste. These distinctive white noodles are almost spaghetti like. They are made from rice flour and are best bought freshly made. I have never seen them being made, but they are apparently produced by forcing the rice flour through a sieve into a pot of boiling water. They are sold in nest like batches in the market.

The name khanom jeen is a little misleading. It can literally be translated as "Chinese pastry", however it is neither pastry nor Chinese. Some cookery books say that this dish comes from Southern Thailand. However, it would seem that just about every region of Thailand has their own version of this curry. When you are out on the street, you will see noodle shops that specialize in khanom jeen. The tables will be laid out with trays of vegetables which you can help yourself to. In the shop where I took these pictures you had the choice of four different curry sauces.

In the above picture you can see the sauces for three soups that go with khanom jeen noodles. The larger one on the right is "nam ya ga ti" which is sometimes shortened to just "nam yaa". It is the famous version for the central region. In the top left is "nam ya ba" and bottom left is "nam ngiaw". The missing sauce is "nam prik". The first two I mentioned have fish balls (look chin pla) but nam ngiaw is served with chicken pieces. The recipe does vary as you travel around the country but the following should give you an idea of the ingredients.

ขนมจีน น้ำยา - khanom jeen nam yaa

The fish curry sauce is made with fish, ginger, garlic, shrimp paste, shallots, galangal, lemon grass, peppers, coconut milk and fish sauce.

ขนมจีน น้ำเงี๊ยว - khanom jeen nam ngiaw

This curry is made with garlic, red curry paste, yellow bean sauce, diced tomatoes, turmeric, fish sauce, spring onion and coriander. You can use either chicken (as in the picture) or pork ribs.
The sauce is poured on top of the noodles. You then have a selection of vegetables which you eat with it. These include: basil, quail eggs, pickled mustard greens, shredded cabbage and beansprouts. It is a bit unusual but worth your time in trying them out. You can also eat khanom jeen with green curry instead of rice. Try something new the next time you are in Thailand!

Khao Soy(Chiang Mai Noodles)

Ingredients:


4 ounces fresh egg noodle


1 tablespoon chopped garlic


1 tablespoon red curry paste


1/2 cup of coconut milk


4 ounces of ground pork


1 cup chicken stock


1 tablespoon curry powder


1 pinch of turmeric powder


2 tablespoons of fish sauce


1 teaspoon lime juice





Note:


The egg noodles should be fresh. If you cannot find fresh egg noodles, you may substitute almost any other noodle you desire. However if you intend to use dried noodles, remember to soak them first for 20 minutes.





Directions:


Here is the two step plan. You should be doing these simultaneously.





1Bring a medium sized pot of water to a boil.Cook the noodles for roughly 20 seconds.Strain the noodles, and put them on your plate



2In a medium sized saucepan, heat the coconut milk on low heat, and slowly stir in the curry paste. When it begins to simmer, add in the remaining items, except for the pork. Wait about 1 minute, then add in the pork, and cook until the pork is done (not pink in the middle)Pour the sauce over the noodles, and voila!