When hunger strikes and you need a quick fix, nothing works better than a hearty meal of pasta. ICE brings you some simple and delicious noodle recipes that you can whip up when that unexpected guest arrives or when you just want a full-bellied meal in no time. Give it a shot!
Prepared by: Nisha Ali
For the noodles
Noodles 200 gms
Bruised Garlic 1-2 cloves
Water as required
Salt as required
For the gravy
Boneless Chicken(bite-sized) 500 gms
Finely chopped onions 4
Ginger paste 1 tsp
Garlic paste 1/2 tsp
Gram flour 3/4 tbsp
Turmeric powder 1 tsp
Chilli powder 1 tsp
Coconut milk 1-1/4 cups
Water 1- 1/4 cups (I used chicken stock)
Salt to taste
Oil 2 tsp
For the Garnish
Chopped Boiled eggs 3-4
Sliced and fried garlic 1/4 cup
Fried onions 1/4 cup
Chopped coriander 2 tsp
Fried noodles 1/4 cup
Crushed peanuts 1/4 cup
Finely sliced green chillies 1 tsp
Soy Sauce (optional)
1. Boil the water required for noodles along with salt and garlic. Add the noodles and cook till the noodles are done. Drain and rinse in cold water. Drain and keep aside.
2. Heat oil in a pan. Saute the onions till soft. Add the ginger- garlic pastes and fry till the raw smell goes away.
3. Add the turmeric and chilli powder along with chicken and saute till the chicken is cooked.
4. Add the gram flour and mix well. Pour in the coconut milk along with water or stock and add the salt. Let it boil till it thickens. Switch off heat.
5. Take the serving bowl and add some noodles. Pour the gravy so that the noodles are well covered. Garnish with all the mentioned ingredients or according to your liking. Serve hot.
8 oz./250 g. pad Thai rice noodles (enough for 2 people)
10-15 medium raw shrimp, shells removed
1 boneless chicken breast or 1-2 thighs, chopped up into small pieces
1.5 tbsp soy sauce
3-4 cloves garlic, minced
1-2 fresh red or green chilies (to taste), finely sliced
1 tsp grated galangal or ginger
4 green onions, sliced
2 cups bean sprouts
1/3 cup dry roasted unsalted peanuts, chopped
2-3 tbsp vegetable oil
lime wedges for serving
Pad thai sauce
1/3 cup good-tasting chicken stock
3 Tbsp. rice vinegar O white vinegar
1 tbsp lime juice
3-4 tbsp brown sugar
2 tbsp fish sauce
1 tbsp soy sauce
1/4 tsp cayenne pepper
1. Place chopped chicken in a bowl and toss with soy sauce (1.5 tbsp) Set aside. Combine 'Pad Thai Sauce' ingredients together in a cup, stirring to dissolve sugar. Set aside.
2. Bring a large pot of water to boil. Dunk in rice noodles and cook approximately for 6 minutes. Drain and rinse noodles with cold water to keep from sticking. Set aside.
3. Heat a large frying pan over medium-high heat. Drizzle in oil and swirl around, then add the garlic, chili, and galangal/ginger. Stir-fry for 1 minute.
4. Add chicken and stir-fry for 2 minutes. Add the shrimp, continuing to stir-fry until they turn pink and chicken is opaque.Add 1-2 tbsp of the pad Thai sauce - just enough to keep ingredients frying nicely.
5. Push ingredients to the side of the pan. Crack egg into the center and stir-fry quickly to scramble.
6. Add noodles and 3-4 tbsp of the Pad Thai sauce. Using two utensils, lift and turn noodles with other ingredients. Continue in this way, by adding sauce till the noodles are chewy and a bit sticky.
7. Fold in bean sprouts and green onions. Remove from heat, adding more fish sauce until desired taste is achieved. Portion out onto individual plates and add a lime wedge on the side. Top it off with a small heap of chopped nuts.
Thai Crispy Lad Nar
10 oz wide rice noodles
4 tbsp vegetable oil
1 tbsp black soy sauce
1/2 lb chicken, cut into thin slices
3 tbsp tapioca flour/starch
1 tbsp seasoning
1 1/2 cups broccoli
1 tbsp coarsely chopped garlic
1 tbsp yellow bean paste
3 cups chicken stock
1 tbsp fish sauce
1 tbsp oyster sauce
1 1/2 tbsp sugar (or a bit less if you prefer)
1/2 tsp Thai pepper powder
Soak the noodles in warm water for 30 minutes then rinse in cold water. Add noodles to a pot of boiling water and boil for 1 minute, then rinse in cold water again, and set aside.
Toss chicken with 1 tablespoon tapioca flour and the seasoning. Marinate for 10 minutes.
In a mixing bowl, separate the noodles and toss thoroughly with 1 tablespoon oil and the black soy sauce. Fry this in a nonstick pan (noodles will stick to a wok so you should use a nonstick pan) until golden brown. Remove from pan and keep warm.
Saute garlic in oil over medium heat until golden colour, then add yellow bean sauce, stir well until fragrant. Add the chicken and saute until cooked. Add 2 1/2 cups chicken stock. When stock starts to boil, add broccoli and season with fish sauce, oyster sauce and sugar. Stir well and let cook a bit longer. Mix remaining tapioca flour separately with the remaining 1/2 cup chicken stock, then stir in with the chicken & broccoli until it thickens. Remove from heat.
Arrange the fried noodles on a serving plate, spoon the gravy over the noodles. Sprinkle with Thai pepper powder, and serve in a separate small bowl.