#thainoodles

A delicious, quick, and easy-to-make Pad Woon Sen (Thai glass noodles stir fry) recipe that can be made in 30 minutes or less.

Thai people call Drunken Noodles Pad Kee Mao. It is a spicy and savory noodle stir-fry dish that is full of flavor. Thais love this dish, and the name comes from the fact that drunk people like to eat it late at night. In this recipe, you'll stir-fry rice noodles with your choice of protein, aromatic herbs, bright vegetables, and a sauce that tastes great.

Ingredients: 12 oz flat rice noodles. 2 tbsp vegetable oil. 4 cloves garlic, minced. 2 Thai bird's eye chilies, sliced adjust to taste. 1 onion, thinly sliced. 1 bell pepper, thinly sliced. 1 cup Thai basil leaves. 1 cup sliced chicken, beef, or tofu. 3 tbsp oyster sauce. 2 tbsp soy sauce. 1 tbsp fish sauce. 1 tbsp sugar. 1/4 cup water. Lime wedges, for serving.

Instructions: Soak rice noodles in warm water for 10 to 15 minutes, until they get soft. Then, drain them. Put vegetable oil in a wok or large skillet and heat it over high heat. Cut up some Thai chilies and add them to the pan. Stir-fry for 30 seconds. Add the bell pepper and onion slices and stir-fry until the vegetables get a little soft. Move the veggies to the side of the wok and put the chicken, beef, or tofu in the middle. Cook until it turns brown. As soon as you add the soaked rice noodles to the wok, toss them with the protein and vegetables. Soy sauce, fish sauce, sugar, and water should all be mixed together in a small bowl. Pour over the noodles. Stir-fry everything together until it's all heated through. Toss in the Thai basil leaves until they are soft. With lime wedges on the side, serve hot.

Prep Time: 20 minutes

Cook Time: 15 minutes

These easy Thai noodles in sweet and spicy peanut sauce are a delicious combination of flavors and textures. The creamy peanut sauce coats the rice noodles and tender-crisp vegetables perfectly, creating a satisfying dish that's both sweet and spicy. It's a quick and flavorful meal that's sure to become a favorite!

Ingredients: 8 oz 225g rice noodles. 2 tablespoons vegetable oil. 2 cloves garlic, minced. 1 red bell pepper, thinly sliced. 1 carrot, julienned. 1 cup broccoli florets. 1/4 cup soy sauce. 3 tablespoons peanut butter. 2 tablespoons brown sugar. 1 tablespoon sriracha sauce. 1 tablespoon lime juice. 1/4 cup chopped peanuts. 2 green onions, thinly sliced. Fresh cilantro leaves for garnish.

Instructions: Follow the directions on the package to cook the rice noodles. Remove the water and set it aside. Warm up the vegetable oil in a big pan over medium-low heat. For about one minute, until the garlic smells good, add the minced garlic. Slice the bell pepper, cut the carrot into thin strips, and add the broccoli florets to the pan. About 5 to 6 minutes, or until the vegetables are soft but still crisp. Soy sauce, peanut butter, brown sugar, sriracha sauce, and lime juice should all be mixed together in a small bowl until the mixture is smooth. Add the peanut sauce to the vegetables that are already cooked in the pan. Mix everything together and heat it all the way through. When you add the cooked rice noodles to the pan, toss them around so that all of the sauce covers them. Top the hot noodles with chopped peanuts, sliced green onions, and fresh cilantro leaves.

Prep Time: 15 minutes

Cook Time: 15 minutes