What is a simple thai noodle recipe?

does anybody know a recipe that's simple and easy to make with ingredients I would have at home using thai noodles?What is a simple thai noodle recipe?
THAI SESAME NOODLES



2 oz. snow peas, blanched

3/4 lb. spaghetti

1 red pepper, diced

1/2 c. water chestnuts, sliced and julienned

1/3 c. fresh basil, shredded

1/4 c. green onion, chopped



DRESSING:



1/3 c. rice or white wine vinegar

1/3 c. hoisin sauce

3 tbsp. each vegetable and sesame oil

3 tbsp. soy sauce

1 tbsp. ginger root, minced

1 1/2 tsp. dry mustard

1 1/2 tsp. granulated sugar

2 cloves garlic, minced



DRESSING: Whisk together vinegar, hoisin sauce, vegetable and sesame oils, soy sauce, ginger, mustard, sugar and garlic; set aside.

In large pot of boiling water, blanch snow peas for 1 minute. Remove with slotted spoon and refresh under cold water; pat dry. Set aside. Add spaghetti to boiling salted water; cook until tender but firm. Drain well.



In bowl, toss together warm spaghetti, red pepper, water chestnuts, basil, onion, snow peas and two thirds of the dressing; let cool slightly, about 5 minutes.



Add remaining dressing; toss to mix. Garnish with baby corn cobs and sesame seeds



OR



THAI NOODLE SALAD



2 tbsp. smooth peanut butter

2 tbsp. soy sauce

4 tsp. rice wine

1 tbsp. grated fresh ginger

2 tsp. minced garlic

1 tsp. oriental sesame oil

1/2 tsp. chili oil

1/2 c. vegetable or chicken broth

2 sliced carrots

2 oz. snow peas

12 oz. Japanese noodles, cooked according to pkg. directions



Whisk all ingredients except broth in a large bowl. Gradually add broth. Steam carrots and snow peas; drain. Add to dressing, then toss. Add noodles. Serve salad cold or at room temperature. Serves 6.



OR



THAI FRIED NOODLES



10 med. size shrimps, shelled %26amp; cleaned

2 eggs

1 c. bean sprouts

1 tbsp. pounded dry shrimp

1 tbsp. sugar

1 tbsp. ketchup

1 tsp. minced garlic

1/2 c. vegetable oil

1 tbsp. chopped spring onion %26amp; coriander leaves

A sprinkle of pounded dry chili

Some additional bean sprouts

2 pieces of lemon



If dry noodles are used, soak them in warm water for 15 minutes; drain. Place the bean sprouts in cold water. In a frying pan put all the oil, brown the garlic until light brown, add the shrimp and cook until well done. Add sugar, fish sauce (salt), ketchup and stir together. Add eggs break in the yolk, then add noodles and fry until noodles turn orange, lift the bean sprouts out of the water and mix with noodles, fry until bean sprouts are cooked (about 1 to 2 minutes). Put on serving plate with raw bean sprouts, sprinkle top with dried shrimp, ground peanuts and lastly chili powder and top with green onion, coriander and lemon; serve hot.



OR



PHAD THAI



1 pkg. med. rice noodles

Vegetable oil

3 eggs, beaten

2 c. fresh bean sprouts

1 bunch scallions, cut sm.

1 clove garlic, crushed or cut sm.

1/2 tsp. fish sauce (Squid Brand)

1/2-1 c. chopped dry roasted peanuts

Parsley or cilantro

Cooked shrimp (optional)



Bring water to a boil. Add noodles and turn off water. Let sit 3 minutes; drain and set aside.

Heat a little vegetable oil in a wok or frying pan. Pour in beaten eggs and cook until firm. Don't stir. Remove from pan and cut in thin strips. Set aside.



Saute garlic, scallions and bean sprouts in a little vegetable oil. Add fish and oyster sauces and mix well. Add drained noodles and mix again. Add strips of egg and mix.



Put on a serving plate and garnish with chopped peanuts, parsley or cilantro and, if desired, cooked shrimp.



Serves 5.



JMWhat is a simple thai noodle recipe?
Pad Thai

1 package (7 to 8 ounces) rice stick noodles (rice vermicelli) or 8 ounces angel hair pasta

1/4 cup fresh lime juice

1/4 cup Asian fish sauce (nam pla)

2 tablespoons sugar

1 tablespoon peanut or canola oil

8 ounces medium shrimp, shelled and deveined, then cut lengthwise in half

2 garlic cloves, finely chopped

1/4 teaspoon crushed red pepper

3 large eggs, lightly beaten

6 ounces fresh bean sprouts (about 2 cups), rinsed and drained

1/4 cup unsalted roasted peanuts, coarsely chopped

3 green onions, thinly sliced

1/2 cup loosely packed fresh cilantro leaves

Lime wedges

DIRECTIONS

1. In large bowl, soak rice stick noodles, if using, in enough hot water to cover, for 20 minutes; drain. With kitchen shears, cut noodles into 4-inch lengths. If using angel hair pasta, break in half, cook in large saucepot as label directs, then drain and rinse with cold running water.

2. Meanwhile, in small bowl, combine lime juice, fish sauce, and sugar. Prepare all remaining ingredients and place next to stove for easy assembly.

3. In 12-inch skillet, heat oil over high heat until hot but not smoking. Add shrimp, garlic, and crushed red pepper; cook, stirring, 1 minute. Add eggs and cook, stirring, until just set, about 20 seconds. Add drained noodles and cook, stirring, 2 minutes. Add fish-sauce mixture, half of bean sprouts, half of peanuts, and half of green onions; cook, stirring, 1 minute.

4. Transfer pad thai to warm platter or serving bowl. Top with remaining bean sprouts and sprinkle with remaining peanuts, remaining green onions, and cilantro. Serve with lime wedges.



HomeStyle Pad Thai

1 serving: Calories 495; Carbohydrates 64g; Cholesterol 106mg; Fat 19g; Sodium 840mg

INGREDIENTS

8 ounces thin rice noodles (about 1/8-inch-wide), or angel-hair pasta or thin spaghetti

4 ounces firm tofu, cut into 1/2-inch cubes (about 3/4 cup)

3 tablespoons less-sodium fish sauce, plus additional for serving

1/4 cup fresh lime juice (from 2 to 3 limes)

2 tablespoons sugar

8 ounces ground chicken

2 cloves garlic, finely chopped

1/4 teaspoon ground red pepper (cayenne)

2 large eggs, lightly beaten

2 cups packed thinly sliced Napa cabbage (about 5 ounces)

1 cup fresh bean sprouts (about 3 ounces)

1/2 cup loosely packed fresh cilantro leaves, chopped

1/4 cup unsalted roasted peanuts, coarsely chopped

2 teaspoons vegetable oil

2 green onions, thinly sliced

Lime wedges

DIRECTIONS

1. If using rice noodles, soak in large bowl containing enough hot tap water to cover. Let stand 20 minutes; drain. If using angel-hair pasta, cook in large saucepot of boiling water as label directs; drain and rinse with cold running water.

2. Meanwhile, place tofu between several layers of paper towels, pressing lightly to drain.

3. In small bowl, combine fish sauce, lime juice, and sugar. Assemble chicken, garlic, ground red pepper, beaten eggs, sliced cabbage, bean sprouts, chopped cilantro, and chopped peanuts, and place next to range for ease of cooking.

4. In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add tofu and cook 5 minutes or until golden, stirring occasionally. Transfer tofu to small bowl.

5. In same skillet, cook chicken, garlic, and ground red pepper over medium-high heat 3 to 4 minutes or until chicken is no longer pink, breaking up chicken with side of spoon. Stir in eggs and cook about 30 seconds or until they start to set.

6. To skillet with chicken mixture, add drained noodles, tofu, sliced cabbage, and fish-sauce mixture. Using tongs or 2 forks, toss to combine, and cook 2 minutes longer. Remove skillet from heat. Add bean sprouts, cilantro, peanuts, and green onions; toss to mix well. Serve Pad Thai with lime wedges and additional fish sauce.What is a simple thai noodle recipe?
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