Thai Style Cooking » Noodles

Tom Admin — Fri, 29 Mar 2013 12:25:58 +0000

17b. Fried Egg noodles with soya sauce or ‘Chow mein’

Chow mein is a generic Chinese term for a dish of stir-fried noodles of which there are many varieties. Chow mein is made with either one of two different kind of noodles. The two types are; soft noodles, or as with Hong Kong-style chow mein, thin crispy noodles

Can be made with veggies / chicken / pork / beef / seafood

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Tom Admin — Fri, 29 Mar 2013 12:25:43 +0000

16b. Fried Rice noodles in back bean gravy sauce or ‘Raad Na’

Raad Na is a Thai-Chinese noodle dish. It is made with stir-fried rice noodles a form of meat such as chicken, beef, pork, seafood or tofu and/or garlic, straw mushrooms and gailan. The dish is then covered in a gravy made of stock. It is seasoned with (sweet) soy sauce, sugar and black pepper. There are variants, including using rice vermicelli instead of the wide noodles, and using deep fried thin egg noodle, with the gravy poured on to soften it. Yum

Can be made with veggies / chicken / pork / beef / seafood

The post appeared first on Thai Style Cooking.

Tom Admin — Fri, 29 Mar 2013 12:25:28 +0000

15b. Stir Fried Rice Noodles in Dark Soy Sauce or ‘Pad See-ew’

Pad See-ew is a basic Thai lunch. It is a Chinese-influenced stir fried noodle dish which is commonly eaten as street food in Thailand and Laos. It is also quite popular in Thai and Laos restaurants around the world. The literal meaning is “fried (with) soy sauce” and it is very similar to the Char Kway Teow of Singapore and Malaysia.

Can be made with veggies / chicken / pork / beef

The post appeared first on Thai Style Cooking.