Originally published January 25, 2011 at 3:00 pm Updated January 25, 2011 at 5:01 pm ...

1 pound Asian noodles (such as soba or udon), cooked to package directions and drained 1/2 cup grated carrot 4 scallions, trimmed and sliced thinly on the bias Salt and pepper, to taste Heat oven to ...

It's the perfect blend of sweet, spicy, and sour, making every bite a flavor explosion. Best of all, it's quick to make, meaning you can satisfy those Pad Thai cravings anytime.

Meanwhile, for the noodles, heat the vegetable oil in a wok over a high heat. When the oil is smoking, add the ginger, garlic and spring onions and stir fry for 2-3 minutes, or until softened. Add ...

It's the perfect blend of sweet, spicy, and sour, making every bite a flavor explosion. Best of all, it's quick to make, meaning you can satisfy those Pad Thai cravings anytime.

Mr Wong Ah Yoke says: "The noodles are just right - very smooth and they have a good bite. Others were either too soggy or too hard." Ms Tan Hsueh Yun liked the inclusion of peanuts, which ...

You will find most of the spicy noodles you probably expect, including a meaty, crisp rendition of the ubiquitous beef noodle soup, and Huaxing noodles floating beneath a fried egg in what tastes ...

Then there’s the nangyi khowsuey made with rice noodles, chillies, turmeric oil, onions and gram flour. Khowsuey is a dish defined by variance — you can make of it what you want.