By Foodism Team

68

There are days when you don't know what to have for dinner. You are just sure you don't want to have takeout or cook for a long time. For those days, we have 2 Thai recipes for you which you can make in under 15 minutes!
Let's begin-
15-minute Pad See Ew
Ingredients-
- 8 oz (1/2 lb) wide rice noodles fresh or dried
- 2 tbsp vegetable oil
- 3 cloves garlic minced
- 6 oz (2-3 pieces) boneless skinless chicken thighs trimmed of excess fat and sliced, can be substituted with your choice of protein
- 6 oz (5-6 stalks) Chinese broccoli (Gai Lan) rinsed and cut into small pieces
- 2 large eggs
- Pad See Ew Sauce
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tsp fish sauce
- 2 tbsp oyster sauce
- 1 tbsp white vinegar
- 1 tbsp brown sugar
- 2 tbsp water add more if needed
Method-
- Combine all sauce ingredients in a bowl. Prepare rice noodles according to package instructions (cook about 1-2 minutes less than the suggested time). Rinse with cold water, drain, and set aside.
- Heat oil in a wok over medium heat. Add garlic and saute until fragrant. Add chicken and cook until nearly cooked through, for, about 2-3 minutes.
- Push everything to one side, crack in the eggs, and scramble. Add Chinese broccoli, rice noodles, and sauce.
- Toss everything together (adding more water if needed) and cook for about 1-2 minutes until the noodles are evenly coated and caramelized. Serve immediately and enjoy!
Thai Curry Noodle Soup
Ingredients-
- 2 tbs coconut oil
- 2 large potatoes, peeled, cut into 4cm chunks
- 1 onion, thinly sliced
- 1/2 cup (150g) yellow curry paste
- 800ml coconut milk
- 2 cups (500ml) Vegetable stock
- 1/4 cup (60ml) fish sauce (optional)
- 1/2 tsp brown sugar
- Juice of 1 lime
- 600g of any Protein
- 200g dried rice noodles, cooked according to packet instructions
- 2 cups baby spinach
- 1 long red chilli, thinly sliced
- Thai basil leaves plus coriander leaves, to serve
Method-
- Heat oil in a large saucepan over high heat and add the potato. Cook, stirring, for 2-3 minutes to soften slightly, then add the onion and cook, stirring, for a further 2-3 minutes or until soft.
- Add curry paste and stir until fragrant and potato and onion are coated. Stir in the coconut milk, stock and 2 cups (500ml) water until combined. Bring to the boil, then reduce heat to low and simmer for 30 minutes or until the potato is just soft.
- Stir in fish sauce, sugar and lime juice. Check to season for balance and add more fish sauce, sugar or lime as required.
- Cut Protein into 3cm pieces, add to sauce and simmer gently for 25 minutes or until the protein is cooked through
- To serve, divide the noodles among bowls. Ladle the curry sauce over the noodles and garnish with spinach, chilli Thai basil and coriander to serve.