Best 2 Thai Stir Fried Rice Noodles With Basil And Chillies Kway Teow Recipes

Prepare to embark on a culinary journey to the vibrant streets of Thailand, where the aroma of stir-fried rice noodles fills the air. Discover the secrets of creating the beloved national dish, Pad Kee Mao, also known as Thai stir fried rice noodles with basil and chillies kway teow. This mouthwatering delight is a symphony of flavors, textures, and colors, sure to tantalize your taste buds and leave you craving for more. Join us as we delve into the art of stir-frying rice noodles, learning the techniques and ingredients that bring this iconic dish to life.

Here are our top 2 tried and tested recipes!

BEEF WITH RICE NOODLES (KWAY TEOW)

Beef With Rice Noodles (Kway Teow) image

Make and share this Beef With Rice Noodles (Kway Teow) recipe from Food.com.

Provided by KitchenManiac

Categories One Dish Meal

Time 25m

Yield 3 serving(s)

Number Of Ingredients 14

Ingredients

300 g lean filet of beef
600 g rice noodles (fresh or dry) or 600 g kway teow (if dry, blanch them till they are 95% cooked)
100 g chinese chives (optional)
500 g bean sprouts, with roots and heads removed
6 tablespoons canola oil
4 slices ginger
5 garlic cloves, minced
1 1/2 tablespoons soya sauce
2 teaspoons Chinese wine
1 1/2 tablespoons oyster sauce
1 teaspoon white sugar
1 teaspoon cornflour
1 teaspoon sesame oil
1 tablespoon canola oil

Steps:

Slice beef THINLY against the grain.
Mix the beef with all the seasoning ingredients except the sesame oil and canola oil.
Leave the beef to marinate for 20 minutes; then add the sesame and canola oil.
Heat 1 1/2 tablespoons of oil in a wok, stir fry the chives and bean sprouts till they are SLIGHTLY limp. Set them aside.
Heat 1 tablespoon of oil in a wok; till hot and NOT smoking, sauté the garlic till crispy and golden (NOT BURNT).
Add rice noodles and stir fry for about 4 minutes till lightly browned.
Set the noodles aside.
Heat remaining oil in wok, add beef, remaining marinade and ginger slices.
Stir fry beef till colour changes.
Add rice noodles and bean sprouts, stir fry till everything is well coated.
Serve hot.

Nutrition Facts : Calories 1106.8, Fat 35.7, SaturatedFat 3, Sodium 1123.8, Carbohydrate 181.7, Fiber 6.5, Sugar 8.6, Protein 13.5

THAI STIR-FRIED RICE NOODLES WITH BASIL AND CHILLIES - KWAY TEOW

Thai Stir-Fried Rice Noodles with Basil and Chillies - Kway Teow image

You can prepare this with a variety of different meats, so you have a bit of a choice. This recipe looks hard, but it has a system of preparation that makes things easy to do, and once you are started, things will fly and be so simple. Recipe by Nancie McDermott. Posted by Request.

Provided by PalatablePastime

Categories Pork

Time 37m

Yield 2-4 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons fresh serrano peppers or 2 tablespoons jalapeno chiles, coarsely chopped
1 tablespoon coarsely chopped garlic
1 tablespoon sugar
1/4 teaspoon salt
black pepper (to taste)
3 tablespoons fish sauce
2 teaspoons soy sauce
2 -4 tablespoons vegetable oil
1/4 lb ground pork (may also use ground beef, turkey or chicken)
3 cups dried wide rice noodles
3/4 cup fresh basil leaf (may also use or mix with mint)
5 cherry tomatoes, quartered (may use more)

Steps:

Boil the noodles until tender to your liking, then drain and set aside till needed.
Set up a little system of bowls to help you when you cook.
Place the garlic in one and the chiles in another.
Mix the sugar, salt and pepper in a third bowl.
Mix the fish sauce and the soy sauce in a fourth bowl and keep them all near your wok or frying pan.
Heat the oil in your pan until nice and hot then add the garlic.
In about 30 seconds, when it sizzles nicely and starts to turn golden (but before it burns), add the peppers and stand back a little.
Stir them for 30 seconds or so more until they get really fragrant (you'll know when).
Add the pork and cook until it browns, breaking up the meat as it lumps.
Sprinkle in the sugar from the bowl to season the meat, and toss until it is mixed.
Pour in the fish/soy from its bowl and stir quickly while it thickens just a bit, usually about 1 minute or so.
Add the rice noodles to the pan and toss and turn them to mix the meat into them, using your tools to break up any spots that may try to clump (add a little oil if they clump badly).
Stir in about 3/4 of the basil and cook just till it begins to wilt, then add the tomatoes and remove the pan from the heat.
Mix once, and pour on a serving platter.
Garnish with the rest of the basil and serve hot, with sambal oelek, or sriracha sauce, if desired.

Tips:

Use wide rice noodles: These noodles are flat and have a chewy texture that holds up well in stir-fries.
Soak the noodles before cooking: This will help them soften and cook evenly.
Use a well-seasoned wok or large skillet: This will help prevent the noodles from sticking.
Cook the noodles in batches: This will help prevent them from clumping together.
Add the vegetables and protein towards the end of cooking: This will help them retain their crunch and flavor.
Use a generous amount of basil: This herb adds a distinctive flavor to the dish.
Serve the noodles immediately: This will ensure that they are at their best.

Conclusion:

Thai stir-fried rice noodles with basil and chilies (kway teow) is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. With its combination of chewy noodles, tender vegetables, and flavorful sauce, this dish is sure to please everyone at the table. So next time you're looking for a new and exciting way to enjoy rice noodles, give this recipe a try!