Ersatz Thai Fried Noodles Recipes

Steps:

• Place rice noodles in a large bowl and cover with boiling water. Soak until tender, 4 to 8 minutes. Rinse thoroughly with water and leave in a colander to drain.
• Combine oyster sauce, water, dark and regular soy sauce, vinegar, and sugar in a small bowl.
• Place a wok over high heat; add oil and mince garlic straight into the wok. Heat until oil is hot and garlic is starting to turn golden, about 1 minute. Add chicken and broccoli; stir-fry for 1 minute. Move chicken and broccoli to one side. Crack egg into the skillet and scramble it, about 1 minute.
• Add noodles and sauce; fold gently to combine, until sauce evenly coats the noodles and caramelizes a bit, and chicken is cooked through, 1 to 2 minutes.

Steps:

• Gather all ingredients together before commencing to cook.
• Cover tamarind pulp with 2/3 cup hot water, and crush and break up pulp with a fork.
• Let stand for 20 minutes, then pour mixture through a strainer and press to extract the liquid.
• Reserve 4 tablespoons of tamarind liquid for the sauce.
• Place rice vermicelli inside a large paper or plastic bag, and break into pieces.
• Heat peanut oil until very hot (between 375 deg F and 400 deg F).
• Fry noodles in small batches until they puff up and turn light to golden brown – each batch will only take a few seconds (allow oil to get hot again between batches).
• Remove at once with a slotted spoon, or wire strainer, and drain immediately on paper towels.
• Next, deep fry the diced tofu until golden brown, drain and keep warm in a low oven.
• Lastly, drizzle the egg into the oil in a circular fashion, and cook for around 30 seconds until golden brown and crisp on both sides.
• Remove egg from oil, break or slice into pieces, and keep warm in a low oven with the tofu.
• Combine the sauce ingredients, including the reserved tamarind liquid, in a saucepan, and bring to boil, stirring constantly.
• Allow to simmer a few minutes until the liquid reduces in volume by about one third and starts to turn syrupy, then remove from heat and set aside.
• Pour oil from wok, reserving one tablespoon, and stir-fry the garlic, green onion, and one of the chilies until they start to color, about one minute.
• Add the meat and/or shrimp and stir-fry until just cooked, about one minute.
• Add the prepared sauce to the wok and toss all ingredients together until steaming hot.
• Mound the crisp fried noodles on a serving platter and spoon the sauce over.
• Scatter with bean sprouts, cilantro, the remaining sliced chilli, the deep-fried tofu, and the chopped egg.
• Serve immediately, as the noodles will soften after about 10 minutes.

Steps:

• Prepare noodles according to package directions, and set aside.
• Heat oil and sauté chicken until cooked.
• Add garlic, sugar, ketchup, onions and tamari sauce.
• Using chopsticks or two forks, mix the chicken and noodles, and then add the peanuts or cashews and cilantro.
• Garnish with sprouts and lemon.