Best 3 Thai Fried Rice Noodles With Chicken Or Tofu Gluten Free Recipes

THAI FRIED RICE

Thai Fried Rice image

Recipe video above. Real Thai Fried Rice, just how it's made in Thailand and also just like takeout! The scrambling of the egg in the wok with the other ingredients pushed to the side is a classic Thai method. 3 sauce variations provided (refer Note 3 for explanation).

Provided by Nagi | RecipeTin Eats

Categories Meals

Time 20m

Number Of Ingredients 18

Ingredients

2 tbsp vegetable oil ((or canola or peanut oil))
2 large garlic cloves (, very finely chopped)
1/2 onion (, diced)
5 oz / 150 g small prawns/shrimp (cooked or raw) (, or chicken breast thinly sliced (Note 1))
3 green onion (shallots) (, cut into 1.5 "/4 cm pieces)
2 eggs (, lightly beaten)
3 cups cooked jasmine rice (, cold (preferably refrigerated overnight) (Note 2))
ONE Sauce Option ((see below for options))
1 1/2 tbsp soy sauce
1 1/2 tbsp oyster sauce
2 tbsp fish sauce
1 1/2 tbsp oyster sauce
1 tsp sugar ((any type))
1 1/2 tbsp light soy sauce
1 1/2 tbsp Thai Seasoning ((Gold Mountain) (Note 4))
Tomato wedges
Cucumber slices
Fresh coriander

Steps:

Heat oil in a large wok or a large skillet over medium high heat. (Add 1 tbsp extra oil if using a skillet)
Add garlic and onion, stir fry for 30 seconds.
Add prawns/shrimp and white part of green onion, stir fry for 1 minute.
Push everything to the side and pour the egg onto the other side. Scramble it quickly - about 20 seconds.
Add the rice and Sauce of choice. Stir fry for 2 minutes, adding green part of green onions halfway through, until all the rice is coated with the Sauce.
Serve immediately, garnished with fresh cilantro/coriander with tomato and cucumbers on the side. (See in post for more serving ideas)

Nutrition Facts : ServingSize 176 g, Calories 236 kcal, Carbohydrate 29 g, Protein 11 g, Fat 7 g, SaturatedFat 5 g, Cholesterol 141 mg, Sodium 568 mg

THAI FRIED RICE NOODLES WITH CHICKEN OR TOFU (GLUTEN-FREE) RECIPE - (4.1/5)

Thai Fried Rice Noodles with Chicken or Tofu (gluten-free) Recipe - (4.1/5) image

Provided by á-46687

Number Of Ingredients 20

Ingredients

MARINADE:
8 ounces very thin dried rice noodles ("vermicelli rice stick")
1 to 1 1/2 cups fresh chicken pieces/strips, OR equivalent of cubed tofu
3 cloves garlic
1 thumb-size piece galangal or ginger, sliced thinly or cut into matchstick-like pieces
1 cup or more fresh shiitake mushrooms, sliced
1 red bell pepper, sliced
2 to 3 cups fresh bean sprouts
1/2 cup chicken stock (or simulated chicken stock for vegetarians)
handful of fresh coriander
2 1/2 tablespoons oil
2 teaspoons cornstarch dissolved in 3 tablespoons soy sauce
STIR-FRY SAUCE:
1 tablespoon soy sauce (use wheat-free soy sauce for gluten-free diets)
1 teaspoon dark soy sauce (gluten-free diets substitute 1 tablespoon wheat-free soy sauce)
1 tablespoon fish sauce (vegetarians substitute 1 1/2 tablespoons soy sauce)
1 teaspoon sugar
1 tablespoon lime juice
1/4 cup chicken stock OR faux chicken/vegetable stock
1 to 2 teaspoons chili sauce, OR 1/2 to 3/4 teaspoon cayenne pepper (to taste)

Steps:

Marinate the chicken or tofu by pouring the cornstarch/soy sauce mixture over and stirring well. Set aside. Soak rice noodles in a pot of hot water 5 to 12 minutes, or just until noodles are soft enough to eat, but still firm and a little bit 'crunchy' (they will finish cooking later). Drain and briefly rinse noodles with cold water to keep from sticking. Set aside. Combine all stir-fry sauce ingredients, mixing them together in a cup. Set aside. Heat a wok or large frying pan over medium-high heat. When hot, add 2 tablespoons oil and swirl around, then add the garlic, ginger, chicken or tofu (together with the marinade), mushrooms, and a few tablespoons of stock. Stir-fry 5 minutes, or until chicken or mushrooms are cooked. When pan becomes dry, add a little more chicken stock, 1 t 2 tablespoons at a time - enough to keep the ingredients sizzling. Add red pepper and stir-fry another 1 to 2 minutes. Add the noodles plus stir-fry sauce. Using two utensils, lift and turn the noodles or use a tossing motion, like tossing a salad. Stir-fry in this way until the sauce is well distributed throughout the noodles (1 to 2 minutes). Add bean sprouts, continuing to stir-fry another minute. Remove from heat and taste-test for salt/flavor, adding 1 tablespoon more fish sauce or soy sauce if not salty enough. If too salty, add another squeeze of lime juice. To serve, lift noodles out of the wok or frying pan and mound on a serving platter. Sprinkle with fresh coriander and garnish with wedges of fresh-cut limes. For those who like it spicy, serve with Thai Chili Sauce on the side, and ENJOY!

THAI CHICKEN NOODLE SALAD (GLUTEN FREE)

Thai Chicken Noodle Salad (Gluten Free) image

The recipe comes from Living Without. It is loaded with tons of wonderful fresh vegetables. If you can boil water you can make this wonderful salad. When cooking gluten free, please read labels carefully. Costco has gluten free rotisserie chicken.

Provided by PaulaG

Categories Lunch/Snacks

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 18

Ingredients

1/2 lb gluten-free Thai rice noodles
2 tablespoons rice vinegar
2 tablespoons gluten-free soy sauce
1/2 tablespoon fish sauce (optional)
1 tablespoon sesame oil
1 tablespoon honey or 1 tablespoon brown sugar
1 teaspoon hot sauce (Sirracha) or 1/4 teaspoon red chili pepper flakes
1 garlic clove, finely minced
2 teaspoons finely minced fresh ginger
4 cups shredded gluten-free rotisserie-cooked chicken
2 medium carrots, sliced into thin matchsticks
1 red bell pepper, thinly sliced
1 English cucumber, halved length wise and thinly sliced crosswise
2 cups bean sprouts
2 green onions, white and green parts, thinly sliced (scallions)
1/3 cup cilantro or 1/3 cup Thai basil, roughly chopped, for garnish
2 tablespoons sesame seeds, for garnish
1 lime, sliced into wedges, for garnish

Steps:

Place noodles in a large heat-proof bowl. Bring 5 cups of water to a boil and pour water over the noodles. Make sure noodles are fully submerged. Let stand, stirring occasionally, until noodles become tender, 20 to 25 minutes. Drain well and place noodles back in the bowl.
While noodles are standing, stir together rice vinegar, soy sauce, fish sauce (if using), sesame oil, honey or sugar, hot sauce, garlic and ginger in a small bowl. After noodles have been drained, add this dressing to noodles and toss to coat.
Add chicken, carrots, red pepper, cucumber, bean sprouts and green onions to noodles, tossing to combine.
Divide noodles among serving plates and garnish with cilantro or basil and sesame seeds. Serve with lime wedges on the side.