Noodles:

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:

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.

Thai Rice Noodles

Thai rice stick noodles have a transparent appearance, a slightly chewy texture, and almost no flavor, which makes them great for absorbing dressings and sauces. They are also known as rice vermicelli. Cellophane noodles look similar to rice sticks, but are made of mung bean flour. They are also known as bean threads, silver threads, and shining noodles. Before boiling or stir-frying either cellophane or rice stick noodles, they are first soaked in hot water for a few minutes and then cut to the desired length with scissors. Both products can also be fried without soaking, creating a crunchy topping or snack.

Chiang Mai Curried Noodles

½ cup coconut milk

1 tablespoon Red Curry Paste (see recipes in Chapter 1)

1 tablespoon chopped garlic

1 tablespoon curry powder Pinch of turmeric powder

2 tablespoons fish sauce Pinch of sugar

1 teaspoon lime juice

¼ pound ground pork

4 ounces rice noodles, soaked in water for 20 to 30 minutes or until soft Lime wedges, for garnish

1. Heat the coconut milk in a wok or heavy skillet over medium heat. Stir in the curry paste and cook until aromatic and a thin film of oil separates out.
2. Add the garlic and cook for about 30 seconds. Add the remainingingredients except the pork, noodles, and limes, and cook until the sauce thickens slightly, stirring constantly.
3. Add the pork and continue to stir until the meat is cooked through. Reduce heat and keep the sauce warm.
4. Bring a pan of water to a rolling boil. Place the noodles in a wire basket or strainer and dip the noodles in the water for 10 to 20 seconds. Drain the noodles and transfer to serving plate.
5. Pour the sauce over the noodles. Serve with lime wedges.

Thai Noodle Meals

Ground meat is commonly used in Thai noodle dishes, not only for flavor, but for textural contrast with the noodles.