5 ounces rice noodles, pre-soaked in warm water for 2 minutes 2 tablespoons ground peanuts 1 cup bean sprouts 2 spring onions, diced 1/4 lime 1/4 cup lime juice or rice vinegar 1/4 cup dried chili ...

Once the noodles are tender, drizzle the oil in wok (over the sides and center) set over medium-high heat. A large skillet can be substitu-ted. Once the oil is hot, add the shallots and saute ...

Add noodles and half of the sauce (about 1/4 cup). Cook, stirring constantly, until ingredients in skillet are well incorporated and noodles have separated into individual strands, about 30 seconds.

In a large bowl, soak the noodles in warm water for 15 minutes. Drain and spread out to dry. Meanwhile, in a wok over high heat,add 1 tablespoon of oil, swirling around to coat the sides. When the ...

400 g fresh wide rice noodles, separated 2 eggs, lightly beaten 90 g (1½ cups) garlic chives, sliced into 5 cm lengths 2 long red chillies, thinly sliced diagonally 1 cup holy or Thai basil leaves ...

1 tablespoon preserved radish (chai poh) 4 pieces of shrimp (cleaned) 1/4 pound dried pad thai (sen lek) noodles 1 cup bean sprouts, cleaned ¼ cup Chinese chives, cleaned ...

The ubiquitous dish — stir-fried rice noodles studded with peanuts, egg, bean sprouts, and meat or tofu — has become a cultural mainstay of Thai cuisine. Even its name simply means "Thai stir ...