Recipes for Rice Noodles

LifeChanged2000

I have bought some rice noodles (Thai) and now I am looking for some great recipes. Does anyone have any they would like to share?

tessa175

What size are they??
There are so many things you can do with them, but here's a start

thin ones(think angel hair):http://www.epicurious.com/recipes/food/views/Vegetable-Summer-Rolls-105012

thick ones(think fettucine):http://www.khiewchanta.com/mobile/noodle-dishes/isan-chicken-spaghetti-ka-noom-1.html

ecka723

When I make rice noodles, I make pho.

karenefwalsh

I just bought rice noodles for the first time. Thanks for the web sites.

ki4yxo

Pancit With Chicken and Shrimp (Bihon rice noodle)

Ingredients:

1 1/2- Pounds chicken breast cubed
12-15 Medium shrimp cleaned cut in half
4- Carrots cut at an angle
4- Stalks celery cut at an angle
1- Medium sweet onion sliced thin
1- Pound Napa cabbage sliced (almost shredded)
1- Bunch (1/2 cup) Green onion sliced 1" lengths
2- Cloves of fresh garlic chopped
1- Pound Bihon rice noodles
1- Cup chicken broth
3.5- TBS Soy sauce (low sodium works)
1- TBS Oyster sauce
3/4- TBS 3 Crabs brand Fish Sauce
2- TBS Sesame oil

Directions:

Begin by soaking the rice noodles in water. About
15 - 45 mins.

Heat 1 TBS oil over medium heat, and cook chicken. When finished, add oyster sauce, and
a 1 TBS of soy sauce. Combine, and transfer to a bowl.


Return the pan to medium high heat and add another TBS of oil. Add carrots and celery cook for a minute or so. Add sweet onion and garlic. Cook for another minute or so, then add the Napa cabbage, green onions, chicken, shrimp, chicken broth, 2.5 TBS soy sauce, fish sauce. Toss, and combine. Drain the rice noodles. Cook until the cabbage breaks down. (You still want a crunch on the other veggies.) Add the rice noodles. Really toss the noodles around and you will see the dish come together. The noodles will absorb most of the liquid. You will need a pretty big container to dump the Pancit into! Give it a final toss, and eat!

Sounds like a lot of work, but the dish comes togther really fast so it’s best to have everything prepped ahead of time. Makes 10-12 servings.
At 10 servings it’s 195 calories.

sistrsprkl

Sauteed with peanut sauce. I usually throw a mix of the following in a blender:

peanut butter
garlic
ginger
soy sauce
brown sugar
rice vinegar
lime juice
sriacha

Top noodles with cilantro, other fresh vegs, lime wedges. Easy dinner.

Mygsds

Sauteed with peanut sauce. I usually throw a mix of the following in a blender:

peanut butter
garlic
ginger
soy sauce
brown sugar
rice vinegar
lime juice
sriacha



Top noodles with cilantro, other fresh vegs, lime wedges. Easy dinner.

Gosh your sauce sounds wonderful

ki4yxo

That does sound good!

Do you have the quantities, or a recipe?

sistrsprkl

I wouldn't even want to guess my quantities, but here's a recipe that looks very similar. Lots of ginger though so may want to watch that.

http://www.bonappetit.com/recipe/peanut-sauce

Stopin_da_yoyo

Almost sounds like a pad thai sauce....important to have noodles done before.

I usually soak my noodles in hot 120 degree water from faucet and let soak for 15 to 20 min then if using right away I do not shock it..... (vice vrrsa)....make sure sauce is premade. Can prob add some sesame oil to bring sauce together.
then just have deep pan or wok is better and high heat then oil then add noodles and protein and then sauce it it and toss it

ki4yxo

I wouldn't even want to guess my quantities, but here's a recipe that looks very similar. Lots of ginger though so may want to watch that.

http://www.bonappetit.com/recipe/peanut-sauce

Cool thanks! That gives me a good base. (wow, you're right about the ginger!)

It does remind me of a pad thai type dish! I take it you use the wider rice noodles,
instead of the thinner bihon style noodles?

sistrsprkl

After thinking about it, that recipe has to mean 1, 1 inch piece of ginger. It's a misprint.

Yes, I use the type of noodles typically used for pad thai. I also make pad thai and it is pretty much the same sauce but I add catsup and tamarind paste. And I prepare the dish differently (fry shallots & garlic in peanut oil, scramble in eggs, add protein, add soaked noodles, cook until noodles are just about done, add sauce, sprinkle in sugar and salt alternatively until desired taste/texture).

dklibert

This is a recipe for a spicy pork topping over a thai dressed rice noodle. Also delicious with turkey.

http://soupspiceeverythingnice.blogspot.com/2013/01/pork-noodle-salad.html

Mygsds

Bump

fallingtrees

omigosh, such a dangerous topic...must have rice noodles with peanut sauce...

ki4yxo

After thinking about it, that recipe has to mean 1, 1 inch piece of ginger. It's a misprint.

Yes, I use the type of noodles typically used for pad thai. I also make pad thai and it is pretty much the same sauce but I add catsup and tamarind paste. And I prepare the dish differently (fry shallots & garlic in peanut oil, scramble in eggs, add protein, add soaked noodles, cook until noodles are just about done, add sauce, sprinkle in sugar and salt alternatively until desired taste/texture).

I think you're right, otherwise that would be ginger overload!
I think this will be my next dish after I eat up some leftovers,
and make room in the fridge..

tracydr

Thick noodles pho or pad thai. I love pho but I've never made it. Must serve with all the herbs ,bean sprouts and jalapeños.
For skinny vermicelli type, summer rolls using any kind of meat or veggies.shrimp,pork and basil or mint is yummy.

asia1967

You guys are making my mouth water. Thanks for sharing.