Sauces - Spicy Thai Noodles recipes

Author: Jennie Blair  

Make this staple of Thai cooking, Nam Prik Pao (Thai Chili Paste) at home with step-by-step photos. This Thai basil chicken is a fast and easy Thai stir fry made with chicken, Thai basil, and vegetables!

Chef John's Thai-Style Sweet Chili Sauce

Chef John's Thai-Style Sweet Chili Sauce
Here's my take on Thai-style sweet chili sauce, or Nam Jim. It's sort of a hybrid between the cooked and fresh versions. If you can't find Thai bird's eye chilies, use any other combination of fresh, preserved, and/or dried chilies. Things like jalapeno, red Fresno, or Serrano chilies work great, as does habanero. This sauce is great on grilled chicken and pork.
Provided by: Chef John
Total time: 20 minutes
Cook time: 5 minutes
Prep time: 10 minutes
Yields: 1 serving
Number of ingredients: 10
Ingredients:
  • ½ cup water
  • ½ cup white distilled vinegar
  • 2 tablespoons fish sauce
  • ½ cup brown sugar
  • 1 tablespoon ketchup
  • 2 teaspoons sambal chili sauce
  • 1 ½ teaspoons cornstarch
  • 6 cloves finely crushed garlic
  • 2 tablespoons finely minced Thai chili peppers (bird's eye peppers)
  • 1 tablespoon fresh lime juice
Nutrition:
  • Calories: 65.2 calories
  • Carbohydrate: 16.4 g
  • Fiber: 0.1 g
  • Protein: 0.4 g
  • Sodium: 310.2 mg
  • Sugar: 14.3 g
How to cook:
  1. Place 1/2 cup cold fresh water and vinegar in a saucepan. Whisk in Asian fish sauce, brown sugar, ketchup, sambal chili sauce, and cornstarch. Whisk until cornstarch disappears. Place over medium-high heat and bring up to a simmer stirring occasionally. As it bubbles, it will start to thicken up. Remove pan from heat.
  2. Whisk garlic and chili into hot mixture. Add fresh lime juice; whisk again. Allow mixture to cool to room temperature before checking for seasonings.
  3. If not using immediately, transfer to a glass jar with a lid. Refrigerate.
Notes: Chef John's Thai-Style Sweet Chili Sauce, Ingredients · ½ cup water · ½ cup white distilled vinegar · 2 tablespoons fish sauce · ½ cup brown sugar · 1 tablespoon ketchup · 2 teaspoons sambal chili sauce · 1 ½

How to Make a Hot Sauce With Thai Chili Pepper

How to Make a Hot Sauce With Thai Chili Pepper. Part of the series: Gourmet Vegetable
Duration: 1:31

Thai Pepper Hot Sauce Recipe | How to make hot sauce at home

The perfect hot sauce with some Asian undertones. Perfect hot sauce for stir fry, pizza, eggs or
Duration: 3:13

Spicy Thai Noodles

Spicy Thai Noodles
This Spicy Thai Noodles recipe is a stir fry noodle that is meatless! You just need to throw in some healthy vegetables and season the noodles with my homemade Asian stir fry sauce.
Provided by: Rika
Total time: 28 minutes
Cook time: 18 minutes
Prep time: 10 minutes
Yields: 3 servings
Cuisine: Thailand
Number of ingredients: 18
Ingredients:
  • ½ pound spaghetti
  • 1 tbsp vegetable or peanut oil
  • 2 garlic cloves
  • 1 shallot
  • 2 Thai chili pepper ((use less or more or skip it according to your liking))
  • 2 tbsp dark soy sauce
  • 1 tbsp less-sodium soy sauce ((use more according to your liking))
  • 1 tbsp pure honey ((use more according to your liking))
  • 1 tsp sesame oil
  • 1 - 1½ tsp Thai fish sauce
  • 1 tsp rice wine vinegar
  • ½ large size red bell pepper ((cut into thin slices or julienne))
  • ½ large size green bell pepper ((cut into thin slices or julienne))
  • 1 carrot ((julienned))
  • chopped green onions
  • chopped peanuts
  • salt
  • pepper
Nutrition:
  • Calories: 395 kcal
  • Carbohydrate: 70 g
  • Protein: 13 g
  • Fat: 7 g
  • Saturated Fat: 1 g
  • Trans Fat: 1 g
  • Sodium: 1262 mg
  • Fiber: 4 g
  • Sugar: 11 g
  • Serving Size: 1 serving
How to cook:
  1. Noodles:
  2. Cook the spaghetti noodles according to the packaging. Set aside.
  3. In a large mortar and pestle, pound the garlic, shallots, and chilies until there are no more big chunks. (SEE NOTES)
  4. In a small bowl, mix dark soy sauce, less-sodium soy sauce, fish sauce, sesame oil, honey, rice wine vinegar until well combined. Set aside.
  5. Heat the vegetable oil in a large skillet over medium-high heat, stir in the garlic, shallots and chilies mixture. Keep stirring to prevent burning for about 5-10 seconds.
  6. Stir in the bell peppers and carrots. Cook and stir frequently for about 2-3 minutes or until tender. Stir in the spaghetti, keep stirring for about 10 seconds and add the stir fry sauce.
  7. Cook and keep stirring all the ingredients frequently until the noodle is coated with the sauce for about 3-4 minutes. Adjust seasoning with salt and pepper, or additional low sodium soy sauce according to your liking. (SEE NOTES). Serve immediately with fresh chopped onion, and chopped peanuts.
Notes: Red Thai Chile Peppers Information and Facts, Red Thai chiles are best suited for both raw and cooked applications such as sautéing, stir-frying, and boiling. The fresh peppers can be sliced and tossed into

15 Minute Thai Basil Chicken (Pad Krapow Gai)

15 Minute Thai Basil Chicken (Pad Krapow Gai)
This Thai basil chicken is a fast and easy Thai stir fry made with chicken, Thai basil, and vegetables! Add chilis peppers for extra spice and serve with rice and a fried egg!
Provided by: Jamie
Total time: 15 minutes
Cook time: 8 minutes
Prep time: 7 minutes
Yields: 4 servings
Cuisine: Asian,Thai
Number of ingredients: 12
Ingredients:
  • 2 cups chicken (cut into bite size pieces; about 1 lb)
  • 1 ¼ cup Thai basil (see Note 1)
  • 1 ½ Tablespoons vegetable oil
  • ½ cup vegetables (chopped (onions, peppers, green beans))
  • 2 stalk green onions
  • red and green chili peppers ((optional for spice); minced)
  • 1 Tablespoon dark soy sauce
  • 1 Tablespoon oyster sauce
  • 1 ½ Tablespoons brown sugar
  • 2 teaspoons low sodium soy sauce
  • 2 teaspoons fish sauce
  • 4 cloves garlic (minced)
Nutrition:
  • Calories: 94 kcal
  • Carbohydrate: 8 g
  • Protein: 6 g
  • Fat: 4 g
  • Saturated Fat: 1 g
  • Trans Fat: 1 g
  • Cholesterol: 20 mg
  • Sodium: 464 mg
  • Fiber: 1 g
  • Sugar: 5 g
  • Unsaturated Fat: 3 g
  • Serving Size: 1 serving
How to cook:
  1. Make Sauce
  2. Make sauce
  3. Sauce: Add all the ingredients for the sauce together in a small bowl and set aside.
  4. Stir Fry
  5. Stir fry chicken
  6. Cook chicken: Heat your pan or wok over high heat and add the vegetable oil and the chicken. Stir fry until the chicken is almost cooked.
  7. Add vegetables: Next add the minced chili peppers (if using) and vegetables. Stir fry until fork tender but still crisp.
  8. Add sauce: Add the sauce and stir fry until the sauce thickens and coats the chicken. If you prefer less sauce, start with half.
  9. Add basil: Turn off the heat and toss in the basil, reserving a few leaves for garnish. The heat will soften and wilt the basil leaves. Garnish with fresh leaves and sliced peppers. Serve immediately with rice. Enjoy!
Notes: What Are Thai Peppers, These small and spicy chilies are often used in traditional Thai cuisine, where they are commonly added to soups and curry dishes for a bit of

Nam Prik Pao (Thai Chili Paste)

Nam Prik Pao (Thai Chili Paste)
Make this staple of Thai cooking, Nam Prik Pao (Thai Chili Paste) at home with step-by-step photos.
Provided by: Jess Smith via Inquiring Chef
Total time: 70 minutes
Cook time: 40 minutes
Prep time: 30 minutes
Yields: 1 serving
Cuisine: Thai
Number of ingredients: 8
Ingredients:
  • 13 large red Thai chilis, seperated (10 will be roasted, 3 will be used raw)
  • 6 cloves garlic
  • 1/2 large onion (peeled and cut into quarters)
  • 2 large dried shiitake mushrooms
  • 1/2 cup light brown sugar
  • 1/4 cup water
  • 1/4 cup tamarind paste (available in the international section of many grocery stores or any Asian market; if you cannot find this, you can omit this ingredient altogether as the vinegar below will still impart a different, but still delicious paste)
  • 1/4 cup distilled white vinegar
How to cook:
  1. Preheat the oven to 400 degrees. Slice 10 of the red chilis in half and place them face down on a baking sheet. Place garlic cloves and onion on the baking sheet, insuring that none of the vegetables are overlapping. Bake, without stirring, until chilis begin to blacken in spots, about 40 minutes (note: watch them closely and remove if they start to blacken earlier than the recommended timeframe; some reviewers have noted that their aromatics began to blacken after 10 to 15 minutes). Remove from the oven and allow to cool to room temperature.
  2. Cut the 3 remaining chilis in half lengthwise. Gently remove the seeds and membranes from both the roasted and raw chilies (see note below). Gently squeeze the garlic cloves to extract the roasted garlic, and discard the peels.
  3. Put garlic, chilis, onions and mushrooms in the bowl of a food processor. Pulse until the mixture is finely and evenly chopped. (It will be nearly smooth and ground to a paste in some spots.)
  4. Place the chopped vegetables, sugar, water, tamarind paste and vinegar in a small pot over medium heat. If the mixture appears quite dry, add a splash more water so that it can easily come to a simmer.
  5. Simmer, stirring frequently (reduce the heat if it begins to boil), until the mixture becomes smooth and thick, about 10 minutes. Remove from heat and allow to cool.
  6. Store in the refrigerator for up to 2 weeks.
Notes: Growing Thai Peppers: Caring For And Using Thai Chili Peppers, Of course, these peppers enliven a variety of cuisines as mentioned above. They can be used fresh or dry. Dried pepper wreaths, or other
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