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Anyone who has ever eaten in a Thai restaurant has probably had this most famous of Thai noodle dishes. The actual sauce has a rather sweet taste offset by the garlic and peanuts.

1. Soak the noodles in water at room temperature for 30 minutes or until soft. Drain and set aside.

2. Heat the vegetable oil in a wok or skillet over medium-high heat. Add the garlic and shallots, and briefly stir-fry until they begin to change color.

3. Add the reserved noodles and all the remaining ingredients except the egg and the bean sprouts, and stir-fry until hot.

4. While constantly stirring, slowly drizzle in the beaten egg.

5. Add the bean sprouts and cook for no more than another 30 seconds.

6. In a small bowl mix together all of the garnish ingredients except the lime wedges.

7. To serve, arrange the Pad Thai on a serving platter. Top with the garnish and surround with lime wedges.

Pan-Fried Noodles

9781440525872_0008_001 Serves 2

$ Total Cost: $1.48

½ pound fresh lo mein noodles or angel hair pasta

ds02 cup minced chives

1 tablespoon (or to taste) prepared chili-garlic paste

1½ tablespoon vegetable oil, divided Salt to taste

People are always amazed when I tell them that the wedge on their plate is noodles! They are crispy on the outside and still noodlelike inside. I like to serve this with anything grilled or roasted.

1. Boil the noodles in a large pot for no more than 2 to 3 minutes. Drain, rinse under cold water, and drain again.

2. Add the chives, chili paste, 1 tablespoon of the oil, and salt to the noodles; toss to coat, and adjust seasonings.

3. In a heavy-bottomed 10-inch skillet, heat the remaining oil over medium-high heat. When it is hot, add the noodle mixture, spreading evenly. Press the noodles into the pan with the back of a spatula. Cook for approximately 2 minutes. Reduce heat and continue to cook until the noodles are nicely browned. Flip the noodles over in 1 piece. Continue cooking until browned, adding additional oil if necessary.

4. To serve, cut the noodles into wedges.

Noodles of Fun
Other Asian noodles include mein, which are Chinese in origin and are similar to Western egg noodles. They are made with wheat flour, water, and egg, and come fresh, dried, or frozen. Japan also has a variety of noodles, including buckwheat Soba, thin wheat Somen, and thicker, rounder Udon, to name a few.

Thai Noodles with Chicken

9781440525872_0008_001 Serves 2

$ Total Cost: $2.46

For the sauce:

¼ cup peanut butter

¼ cup soy sauce

½ teaspoon minced garlic

1½ tablespoon sesame oil

1½ tablespoon honey

½ teaspoon hot chili oil

ds02 teaspoon white pepper

For the noodles:

½ pound dry flat Asian noodles

½ tablespoon vegetable oil

½ teaspoon sesame oil

¼ teaspoon minced garlic

¼ pound boneless, skinless chicken breast, cut into thin strips

½ large yellow onion, diced

3–4 green onions, trimmed, white portions sliced, green portion julienned

Hot chili oil adds heat, depth of flavor, and a bit of color. If you use it as a condiment, do so sparingly. It packs a punch and, because it is an oil, quickly permeates whatever it’s put on.

1. Place all of the sauce ingredients in a blender and process until smooth; set aside.

2. Bring a large pot of water to boil over high heat. Prepare the noodles according to package directions, drain, and stir in the sauce mixture, reserving ¼ cup; set aside.

3. Heat the oils in a large sauté pan over high heat. Add the garlic and sauté briefly.

4. Add the chicken and onion, and sauté for 5 to 6 minutes or until the chicken is cooked through.

5. Add the white portion of the green onion and sauté for 2 more minutes.

6. Add the green parts of the onions and the remaining sauce, stirring until everything is well coated.

7. To serve, place the noodles on a large platter and top with the meat sauté. Pass additional hot chili oil separately.

Sesame Noodles with Veggies

9781440525872_0008_001 Serves 4

$ Total Cost: $3.82

2 tablespoons vegetable oil

2 cloves garlic, minced

2 cups broccoli, cut into bite-sized pieces

1 red bell pepper, seeded and cut into strips

2 tablespoons water

8 ounces egg noodles

4 ounces tofu, cut into bite-sized cubes

1 tablespoon sesame oil

2–3 tablespoons soy sauce

2–3 tablespoon prepared chili sauce

3 tablespoons sesame seeds

Sesame oil is a standard ingredient in most Asian cuisines but is not as common in Thai cooking. However, here it pairs well with the other ingredients to create a subtle perfumed quality.

1. Heat the oil in a large sauté pan or wok over medium heat. Add the garlic and sauté until golden, approximately 2 minutes.

2. Add the broccoli and red bell pepper, and stir-fry for 2 to 3 minutes. Add the water, cover, and let the vegetables steam until tender, approximately 5 minutes.

3. Bring a large pot of water to boil. Add the noodles and cook until al dente; drain.

4. While the noodles are cooking, add the remaining ingredients to the broccoli mixture. Remove from heat, add the noodles, and toss to combine.

Spicy Egg Noodles with Sliced Pork

9781440525872_0008_001 Serves 2

$ Total Cost: $4.92

1 small cabbage, shredded

1 cup bean sprouts

1 package fresh angel hair pasta

½ teaspoon vegetable oil

4 tablespoons minced garlic

1 tablespoons fish sauce

2 tablespoons sugar

3 tablespoons rice vinegar

2 teaspoons ground dried red chili pepper (or to taste)

ds05 pound roasted pork tenderloin, thinly sliced

Freshly ground black pepper to taste

1 scallion, trimmed and thinly sliced

2 teaspoons chopped cilantro

If you have the barbecued pork on hand, this is another fast preparation. If you don’t have leftover pork, but still want to make a quick version of this dish, slice some store-bought roast chicken over the top.

1. Bring a large pot of water to a boil over high heat. Add the cabbage and blanch about 30 seconds. Using a slotted spoon, remove the cabbage from the boiling water; set aside.

2. Let the water return to boiling. Add the bean sprouts and blanch for 10 seconds. Using a slotted spoon, remove the sprouts from the water; set aside.

3. Return the water to boiling. Add the fresh angel hair pasta and cook according to package directions. Drain the pasta and place it in a large mixing bowl.

4. In a small sauté pan, heat the vegetable oil over medium heat. Add the garlic and sauté until golden. Remove from heat. Stir in the fish sauce, sugar, rice vinegar, and dried chili pepper.

5. Pour the sauce over the pasta and toss to coat.

6. To serve, divide the cabbage and the bean sprouts into 2 to 4 portions and place in the center of serving plates. Divide the noodles into 2 to 4 portions and place over the cabbage and sprouts. Divide the pork slices over the noodles. Grind black pepper to taste over the noodles and top with the sliced scallions and chopped cilantro.

Rice Stick Noodles with Chicken and Vegetables

9781440525872_0008_001 Serves 4

Total Cost: $5.00

NOODLES:

8 ounces rice stick noodles

2 tablespoons vegetable oil

1 tablespoon sweet black soy sauce

Rice noodles don’t really have a Western equivalent. Silky smooth and a bit chewy, these rather flavorless delights absorb the flavors of the other ingredients, becoming one with the dish.

1. Soak the noodles in warm water for 15 minutes or until soft; drain.

2. Place a wok over medium-high heat and add the vegetable oil. When the oil is hot, add the noodles and stir-fry vigorously until they are heated through, about 45 seconds to 1 minute.

3. Add the soy sauce and continue to stir-fry for 1 more minute.

4. Place the noodles on a serving platter, covered in foil, in a warm oven until ready to serve.

CHICKEN AND VEGETABLES:

2 tablespoons vegetable oil

4 cloves garlic, chopped

1 large whole boneless, skinless chicken breast, cut into bite-sized strips

¼ pound broccoli, chopped

1 small onion, finely sliced

1½ cups sliced Japanese eggplant

½ teaspoon Tabasco

2 tablespoons fish sauce

2 tablespoons Yellow Bean Sauce (see recipe to follow)

3 tablespoons brown sugar

¼ cup chicken broth

1 tablespoon cornstarch mixed with 1 tablespoon water

½ cup bean sprouts

¼–1/3 cup sliced green onions

1 small red bell pepper, seeded and cut into strips

1. Place a wok over medium-high heat and add the vegetable oil. When the oil is hot, add the garlic and stir-fry briefly to release its aroma.

2. Add the chicken and cook until it starts to become opaque.

3. Add the broccoli and stir-fry for 30 seconds.

4. Add the onion and eggplant and stir-fry for 2 minutes.

5. Add the Tabasco, fish sauce, yellow bean sauce, and sugar. Stir-fry for 1 minute.

6. Add the broth, cornstarch mixture, bean sprouts, green onions, and red bell pepper; cook until vegetables are tender-crisp.

7. To serve, ladle the chicken and vegetable mixture over the reserved noodles.

YELLOW BEAN SAUCE

9781440525872_0008_001 Yields approximately 1 cup

$ Total Cost: $2.73

2 tablespoons vegetable oil

1 medium to large onion, minced

2 serrano chilies, seeded and chopped

1 (½-inch) piece ginger, peeled and chopped

1 teaspoon ground coriander

4 tablespoons fermented yellow beans (fermented soybeans)

2 tablespoons lime juice

2 tablespoons water

1. In a medium-sized sauté pan, heat the oil over medium heat. Add the onion and chilies, and sauté until the onion becomes translucent. Stir in the ginger and coriander, and continue to cook for 30 seconds.

2. Add the beans, lime juice, and water, and simmer over low heat for 10 minutes.

3. Transfer the mixture to a blender and process until smooth.

Curried Rice Noodles with Egg

9781440525872_0008_001 Serves 2

$ Total Cost: $4.97

½ teaspoon ground coriander

½ teaspoon ground cumin

1 teaspoon curry powder

1 tablespoon red curry paste

¾ cup coconut milk

2–3 cups water

2 tablespoons minced shallots

2 tablespoon sugar

2 tablespoons fish sauce

½ of a 7-ounce package rice noodles

1 hard-boiled egg, sliced

ds05 cup bean sprouts

1 green onion, trimmed and thinly sliced

2 tablespoons chopped cilantro

The combination of ingredients in this dish create a curry that is a bit spicy but has definite sweet overtones.

1. In a small bowl, thoroughly combine the coriander, cumin, curry powder, and curry paste.

2. Pour the coconut milk into a medium-sized saucepan. Stir in the curry paste mixture and place over medium heat. Bring to a simmer and cook for about 5 minutes or until a thin layer of yellow oil begins to form on the surface of the sauce.

3. Stir in 2 cups of the water, the shallots, sugar, and fish sauce. Return the sauce to a simmer and let cook 30 minutes, stirring occasionally and adding additional water if necessary.

4. Meanwhile, soak the noodles in hot water for 10 minutes or until soft.

5. To serve, mound the noodles into serving bowls. Top the noodles with the sliced egg and bean sprouts. Ladle some of the curry sauce over top. Sprinkle with green onion slices and chopped cilantro.

Poached Chicken Breast with Peanut Sauce and Noodles

9781440525872_0008_001 Serves 3

$ Total Cost: $4.23

ds05 cup crunchy peanut butter

¾ cup coconut milk

1 tablespoon fish sauce

ds02 cup lime juice

1 teaspoon brown sugar

2 cloves garlic, minced Salt and pepper to taste

ds02 cup chicken stock

ds02 cup half-and-half

½ pound Chinese egg noodles (mein)

½ tablespoon peanut oil

½ tablespoon sesame oil

2–4 green onions, trimmed and thinly sliced

¾ whole boneless, skinless chicken breasts, halved and poached

½ pound snow peas, trimmed and blanched

Using chicken satay as a starting point, this dish is a bit more upscale. It’s a great luncheon or brunch item because its not heavy or overpowering, but still rich in flavor.

1. Combine the peanut butter, coconut milk, fish sauce, lime juice, brown sugar, garlic, salt, and pepper in a small saucepan over low heat. Cook until smooth and thick, stirring frequently.

2. Transfer to a blender and purée.

3. Add the chicken stock and half-and-half, and blend; set aside.

4. Bring a large pot of water to a boil. Add the noodles and cook until al dente. Drain, rinse under cold water, and drain again.

5. Toss the noodles with the peanut and sesame oils.

6. To serve, place some pasta in the middle of each serving plate. Spoon some of the peanut sauce over the pasta. Slice each chicken breast on the diagonal. Transfer 1 sliced breast to the top of each portion of noodles. Spoon some additional peanut sauce over the chicken. Surround the noodles with the snow peas. Garnish with the sliced green onions.

Clear Noodles with Baked Shrimp

9781440525872_0008_001 Serves 2

$ Total Cost: $4.88

1 (7-ounce) package rice noodles

2 cloves garlic, chopped

¼ cup chopped cilantro

15–20 black peppercorns

1 tablespoon vegetable oil

1 medium onion, thinly sliced

1 teaspoon sugar

1 tablespoon soy or fish sauce Sesame oil to taste

6 large shrimp, shell on, rinsed and patted dry

Traditionally, this Chinese-inspired dish would be baked in a clay pot, making for a spectacular presentation. Nevertheless, the shrimp make a spectacular presentation all on their own, and this dish is quite easy to prepare.

1. Soak the noodles in hot water until soft, about 10 minutes. Drain and set aside.

2. Using a mortar and pestle or a food processor, thoroughly combine the garlic, cilantro, and peppercorns.

3. Add the vegetable oil to a wok or large skillet over low heat. Add the garlic mixture and stir-fry for 1 minute. Add the sliced onion and continue cooking until the onion is tender, then turn off the heat.

4. Add the sugar, soy sauce, and a few drops of sesame oil to the wok; stir to combine. Add the noodles and toss to coat. Pour the noodle mixture into an ovenproof baking dish. Place the whole shrimp on top of the noodles, cover the dish, and bake for 20 minutes in a 400°F oven. Serve immediately.

Thai Table Setting
A traditional Thai table setting includes only a fork and spoon. The fork is used to push the food onto the spoon, not to place food into the mouth. Only a spoon is used for this.

Singapore Noodles

9781440525872_0008_001 Serves 2–3

$ Total Cost: $3.63

2 tablespoons vegetable oil

4 cloves garlic, minced

2 tablespoons minced ginger

2 cups cooked chicken in bite-sized pieces

2 green onions, trimmed and thinly sliced

1–2 teaspoons red pepper flakes

¼ cup oyster sauce

3 tablespoons curry powder

2 teaspoons soy sauce

1 package rice sticks, soaked in hot water until soft and drained

Do you have 5 minutes and some leftover chicken, beef, pork, shrimp, or a combination thereof? If so, this is the meal for you. It’s satisfying, it’s easy, and it’s fool proof!

1. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the garlic and the ginger. Stir-fry until soft.

2. Add the chicken, green onion, and red pepper flakes to the wok; stir-fry until hot.

3. Stir in the oyster sauce, curry powder, and soy sauce. Add the rice noodles and toss. Serve immediately.

Fried Rice with Pineapple and Shrimp

9781440525872_0008_001 Serves 3

$ Total Cost: $4.95

1 ripe whole pineapple

4 tablespoons vegetable oil

ds05 cup finely chopped onion

2 garlic cloves, finely minced

6 ounces peeled shrimp, dev-eined and cut into ½-inch pieces

½ teaspoon turmeric

½ teaspoon curry powder

½ teaspoon shrimp paste

2 cups day-old, cooked jasmine or other long-grained rice

Salt to taste

Sugar to taste

This dish makes a great presentation and the fruit and spices complements the shrimp perfectly. Make some extra—this dish reheats in a microwave perfectly, as do almost all fried rice dishes.

1. Preheat the oven to 350°F.

2. In a wok or heavy sauté pan, heat the oil on medium. Add the onion and garlic, and sauté until the onion is translucent. Using a slotted spoon, remove the onions and garlic from the wok and set aside.

3. Add the shrimp and sauté approximately 1 minute; remove and set a side.

4. Add the turmeric, curry powder, and shrimp paste to the wok; stir-fry briefly. Add the rice and stir-fry for 2 to 3 minutes. Add the pineapple and continue to cook. Add the reserved shrimp, onions, and garlic. Season to taste with salt and sugar.

5. Mound the fried rice into a serving bowl and bake for approximately 10 minutes. Serve immediately.

Chicken Fried Rice

9781440525872_0008_001 Serves 2

$ Total Cost: $4.10

½ tablespoon vegetable oil

½ tablespoon minced garlic

½ tablespoon minced ginger

½ medium onion, sliced

¼ medium head Chinese cabbage, coarsely chopped

1½ cup cooked long-grain white rice

ds02 cup fish sauce

ds02 cup dry sherry

ds02 cup chicken stock

½ cup snow peas, trimmed and cut into bite-sized pieces

½ cup shredded, cooked chicken

1 eggs, beaten

Chicken and rice, comfort foods the world over, are combined here in a great tasting entrée. Cabbage and snow peas give the dish a little crunch and the aromatic garlic, ginger, and onion embolden the flavor.

1. In a large skillet or wok, heat the oil over medium-low heat. Add the garlic, ginger, and onion, and stir-fry for 5 minutes or until the onion becomes translucent.

2. Add the cabbage, increase the heat to medium, and stir-fry for 10 minutes.

3. Add the rice and stir-fry for 2 minutes.

4. Combine the fish sauce, sherry, and stock in a small bowl; add to the wok and stir to combine.

5. Add the snow peas and chicken; stir-fry for 2 minutes more.

6. Move the rice to the sides of the wok, forming a hole in the middle. Pour the eggs into the hole and cook for about 1 minute, stirring the eggs with a fork. Fold the cooked eggs into the fried rice.

Serving Rice
In Southeast Asia, baskets are lined with banana leaves or lettuce and used as serving dishes for rice.