Tamarind Noodles with Chicken, Pork, or Shrimp

I always keep some dried rice noodles in the house for when I am in the mood for easy recipes like this one! The flavor profile is similar to the infamous Pad Thai, this may have a long list of ingredients but use what you have on hand, these are just guidelines, especially with the protein and vegetables. You can be flexible and creative, starting with the Peanut Tamarind Sauce and adjusting seasoning to your tastes as you go.

Serves 4–6
 Preparation time: 5 mins + soaking time
 Cooking time: 10 mins

½ lb (250 g) chicken, pork or shrimp—cut into bite-sized pieces strips

1 tablespoon Thai palm sugar or light brown sugar

1 tablespoon fish sauce

½ lb (250 g) dried flat rice noodles (about ¼ inch/6 mm wide)

2 tablespoons oil

¼ cup (25 g) thinly sliced shallots

2 tablespoons minced garlic

2 cups (120 g) Asian greens (choy sum or bok choy), bite-sized pieces

¼ cup (7 g) chopped coriander leaves (cilantro)

1 cup (50 g) bean sprouts

¼ cup (30 g) chopped roasted or deep-fried peanuts

1 lime, cut into wedges

PEANUT TAMARIND SAUCE

2 tablespoons Sriracha Chili Sauce (page 35)

2 tablespoons Thai palm sugar or light brown sugar

2 tablespoons fish sauce

3 tablespoons Tamarind Pulp or concentrate (page 25)

¼ cup (65 ml) water

½ cup (75 g) chopped roasted or deep-fried peanuts

1 Marinate the chicken, pork or shrimp in the palm sugar and fish sauce for at least half an hour.

2 Cover the rice noodles in room temperature water and soak for 30 minutes, drain and set aside.

3 Make the Peanut Tamarind Sauce by whisking all the ingredients together in a small bowl, set aside.

4 Heat a large skillet or wok over high heat. Swirl the oil in the skillet to coat the entire surface, and keep heating the skillet until it is very hot and the oil begins to smoke.

5 Stir-fry the shallots and garlic until aromatic, about 20 seconds. Add the chicken, pork or shrimp and cook until about 50% cooked, add the noodles and stir-fry until they begin to soften and brown on some edges.

6 Mix in the Asian greens and Peanut Tamarind Sauce until the noodles are coated well, then stir in the coriander leaves and bean sprouts.

7 Remove from the heat, taste and adjust the seasoning with fish sauce, tamarind, and Sriracha Chili Sauce.

8 Pile the noodles high on a plate, sprinkle with the peanuts and garnish with lime wedges to squeeze on the noodles right before you devour them.

Rice Ribbon Noodles with Basil

This noodle recipe gives us another use for the versatile roasted chili paste in soya bean oil, affectionately called Thai Chili Jam. You can buy it ready to use or make your own (page 36). I soak and cook the noodles since I want the noodles to stay saucy, different than the drier and chewy noodle recipes, like the Tamarind Noodles with Chicken, Pork, or Shrimp (page 94). The chili sauce is misleadingly red and not as spicy as it may look, since I like the burn, when I make this I add a few minced Thai chilies.

Serves 4
 Preparation time: 5 mins + soaking time
 Cooking time: 10 mins

½ lb (250 g) dried flat rice noodles (about ¼ in/6 mm wide)

4 cups (1 liter) water

2 tablespoons oil

2 tablespoons minced garlic

2 tablespoons chili paste in soya bean oil (nahm prik pow)

1 cup (6 oz/175 g) ground pork or chicken

1 cup (250 ml) chicken, pork or vegetable stock/broth

1 tablespoon Thai palm sugar or light brown sugar

2 tablespoons fish sauce

¼ teaspoon ground white pepper

2 tablespoons minced coriander stems (cilantro stems)

¼ cup (7 g) Thai basil leaves

½ cup (10 g) mint leaves

1 Soak the noodles in room temperature water for 30 minutes. Drain well. Bring the water to a rolling boil, stir the noodles into the water and cooked for 1–2 minutes or until just cooked through, Immediately drain and rinse with cool water until it’s cool to the touch. Drain well and set aside.

2 Heat a large skillet or wok over high heat. Swirl the oil in the skillet to coat the entire surface, stir in the garlic and chili paste, then stir in the pork or chicken and continue to stir-fry, breaking it up as needed until it is almost cooked. Stir in the stock/broth, sugar, fish sauce, pepper, and coriander stems. Bring the mixture to a boil, then stir in the noodles and cook, mixing constantly until the noodles softens and absorbs most of the liquid, making them slightly saucy.

3 Remove from the heat, stir in the Thai basil leaves and mint leaves until they just wilt. Taste and adjust seasoning with fish sauce, palm sugar, and/or salt.