rice noodle

Rice NoodlesR E C I P E S

Q U A L I T Y F O O D S S I N C E 1 9 2 3A T A S T E O F T H A I . C O M

R I C E N O O D L E S A T A S T E O F T H A I2

I N D E X

Drunken NoodlesAccording to legend, these noodles are the Thai sure-cure for a hangover.

Peanut Chicken & VegetablesA Taste of Thai Peanut Sauce Mix makes this a delicious, easy-to-prepare noodle dish.

Peanut Noodles PrimaveraThis vegetable sauté uses A Taste of Thai Peanut Sauce Mix and Coconut Milk for added flavor. Great as an entrée or a side.

Noodles with Pork and Kale (Mee Sa-pam)This recipe is a specialty from Phuket, the southern part of Thailand.

Rice Noodles with Sesame Basil PestoThis recipe is easy, fast, low-fat and wheat-free. Some days you can have it all.

Spicy Thai NoodlesAdd a little spice to your life with these quick, easy noodles. A fast and delicious side, this recipe is easily doubled and tripled if you’re feeding a crowd.

Pad ThaiThailand’s most popular dish comes home with A Taste of Thai Pad Thai Sauce.

Noodles with Chicken and AsparagusThis sweet and salty sauce complements the delicate flavors of asparagus and chicken.

Peanut Noodles Quick Meal with ChickenCustomize your A Taste of Thai Peanut Noodles Quick Meal by adding a bit of leftover chicken and chopped tomato. See side of box for additional suggestions, variations are limitless.

Thai Beef Noodle SoupThis flavorful soup is a favorite in small Bangkok restaurants.


I N T R O D U C T I O N

A TASTE OF THAI A Taste of Thai is a line of authentic Thai products, including: seasonings, sauces, coconut milks, curry pastes and rice products imported direct from Thailand. All of our products are gluten-free and delicious!

Thank you.

Odense Quality baking ingredients imported from Denmark. Odense Almond Paste adds rich flavor to some of your favorite recipes. Odense Marzipan taps your creative side and lets you decorate for all occasions.

Notta Pasta These delicious noodles, made from rice, better absorb the flavors of the sauces and seasonings used in your favorite dishes! And, they’re gluten free.

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odense.com nottapasta.com


Y I E L D

4 servings

T I M E

40 minutes

I N G R E D I E N T S

1/2-16 oz box (8 oz) A Taste of Thai Wide Rice Noodles4 tablespoons vegetable oil3 tablespoons chopped garlic2 small onions, chopped2 large tomatoes, chopped1 red bell pepper, chopped2 cups cleaned and cut green beansJuice of one lime1/4 cup A Taste of Thai Garlic Chili Pepper Sauce1/3 cup soy sauce1/2 cup brown sugar, firmly packed1 teaspoon salt

D I R E C T I O N S

1. Soak noodles according to directions for stir-fry.

2. In a large skillet or wok heat oil. Add garlic and brown lightly. Add onions, tomatoes, red bell pepper and green beans; stir-fry lightly 1-2 minutes.

3. Add drained Rice Noodles, stir to combine. Add lime juice, Garlic Chili Pepper Sauce, soy sauce, brown sugar and salt stirring continuously until noodles are firm but tender (al dente). Serve and enjoy.

Drunken Noodles

According to legend, these noodles are the Thai sure-cure for a hangover.


Y I E L D Serves 4

T I M E

20 minutes to assemble


1/2 - 16 oz box (8 oz) A Taste of Thai Rice Noodles1 tablespoon oil1 1/4 lbs boneless, skinless chicken breast, thinly sliced3 cups favorite chopped vegetables1 tablespoon A Taste of Thai Fish Sauce, or 1 teaspoon salt1-13.5 oz can A Taste of Thai Coconut Milk1-3.5 oz box A Taste of Thai Peanut Sauce Mix

D I R E C T I O N S

1. Soak Rice Noodles according to directions for stir-fry.

2. Heat oil in large skillet over high heat. Add chicken, vegetables and Fish Sauce. Sauté 3 minutes.

3. Add Coconut Milk and Peanut Sauce Mix (both inner envelopes). Bring to boil while stirring and boil 3 minutes. Add drained noodles and combine. Stirring, cook until noodles are firm but tender.

Peanut Chicken & Vegetables

A Taste of Thai Peanut Sauce Mix makes this a delicious, easy-to-prepare noodle dish.


Peanut Noodles PrimaveraThis vegetable sauté uses A Taste of Thai Peanut Sauce Mix and Coconut Milk for added flavor. Great as an entrée or a side.

Y I E L D 4 servings

T I M E

Total time: 20-30 minutes (depending on width of noodle used).


1/2-16 oz box (8 oz) A Taste of Thai Rice Noodles, any width2 tablespoons oil4 cups vegetables of your choice, sliced thinly1-13.5 oz can A Taste of Thai Coconut Milk1-3.5 oz box A Taste of Thai Peanut Sauce Mix*NOTE: Garnish with fresh chopped cilantro, bean sprouts or chopped peanuts.

D I R E C T I O N S

1. Prepare Rice Noodles according to package for sauté.

2. In a large nonstick skillet or wok, heat oil over medium high heat.

3. Add vegetables and stir-fry until vegetables are tender crisp. Drain in a colander.

4. Add Coconut Milk and Peanut Sauce Mix (both inner envelopes) to the skillet. Mix together well. Bring to a boil and simmer for 2 minutes.

5. Add the drained Rice Noodles, stirring constantly. Stir-fry until noodles are still firm yet tender.

6. Add the vegetables and toss until well mixed and heated through.

7. Pour into your favorite serving platter and serve.


Noodles with Pork and Kale (Mee Sa-pam)This recipe is a specialty from Phuket, the southern part of Thailand.

Y I E L D

4 servings

T I M E

25 minutes to prep10 minutes to cookTotal time: 35 minutes I N G R E D I E N T S

1/2-16 oz box (8 oz) A Taste of Thai Thin Rice Noodles2 scant tablespoons A Taste of Thai Fish Sauce2 tablespoons brown sugar2 tablespoons ketchup1 tablespoon soy sauce1 tablespoon fresh lime juice2 tablespoons oil1 tablespoon minced ginger1 tablespoon minced garlic1 lb pork loin, thinly sliced4 cups kale, cut into thin strips*Optional garnish: 2 tablespoons toasted sesame seeds

D I R E C T I O N S

1. Soak Rice Noodles according to box directions.

2. In a small bowl mix together Fish Sauce, brown sugar, ketchup, soy sauce, and lime juice. Set aside.

3. Add oil to a large skillet and heat over a medium high heat. Add ginger and garlic. Cook one minute or until fragrant. Add pork and stir-fry until just cooked (meat will turn opaque).

4. Add reserved Fish Sauce mixture to meat and combine. Cook one minute. Drain noodles and add to meat. Stir-fry noodles until covered with sauce and just tender (al dente).

5. Add kale. Stir-fry until it turns dark green and is combined with ingredients. Sprinkle with sesame seeds if desired. Serve immediately.


Rice Noodles with Sesame Basil PestoThis recipe is easy, fast, low-fat and wheat-free. Some days you can have it all.

Y I E L D

Serves 4

T I M E

20 minutes from start to finish I N G R E D I E N T S

1/2-16 oz box (8 oz) A Taste of Thai Rice Noodles 2 tablespoons sesame seeds 1 cup firmly packed basil leaves, stems removed 4 cloves garlic 2 tablespoons hot chili oil 2 tablespoons olive oil 2 tablespoons rice vinegar 1 teaspoon sugar 1 teaspoon salt

D I R E C T I O N S

1. Preheat oven to 300°F. Put a large pot of water on to boil, with one tablespoon salt.

2. Spread sesame seeds on pan. Toast in oven for about 2 minutes or until golden. Watch them carefully so they don’t burn. Remember brown means bitter!

3. Put basil leaves, garlic, toasted sesame seeds, chili oil, olive oil, vinegar, sugar, and salt in blender. Blend until smooth.

4. When water boils, add Rice Noodles. Stir to separate noodles.

5. Boil noodles according to directions on box, until tender but firm (al dente).

6. Drain noodles and very briefly rinse with lukewarm water. Return noodles to pot and toss with sauce. Enjoy!


Spicy Thai NoodlesAdd a little spice to your life with these quick, easy noodles. A fast and delicious side, this recipe is easily doubled and tripled if you’re feeding a crowd.

Y I E L D

4 servings

T I M E

20 minutes I N G R E D I E N T S

1/2- 16 oz (8 oz) A Taste of Thai Thin Rice Noodles, soaked according to directions1/4 cup dark brown sugar, firmly packed2 tablespoons A Taste of Thai Fish Sauce1 1/2 tablespoons A Taste of Thai Garlic Chili Pepper Sauce2 limes, (2 tablespoons juice & 4 wedges)2 tablespoons oil3 large cloves garlic, finely minced4 scallions, chopped (white & light green parts separated from dark green parts)2 eggs, beaten2 cups bean sprouts1/4 cup chopped cilantro*Optional: One half pound deveined shrimp, ground turkey, or pork may be added with the garlic and scallions. Just stir-fry until cooked through, and proceed with recipe.

D I R E C T I O N S

1. For sauce; whisk together brown sugar, Fish Sauce, Garlic Chili Pepper Sauce and lime juice. Set aside.

2. In wok or large skillet, heat oil over a high heat. Add garlic and white parts of scallions. Stir-fry 2 minutes until soft but not brown, then push to one side of skillet. Add eggs and scramble quickly.

3. Drain Rice Noodles and add to skillet with sauce. Stir-fry 1 minute coating noodles well.

4. Add bean sprouts and cilantro. Stir-fry until ingredients are mixed and noodles are firm but tender. Serve hot, garnished with scallion greens and lime wedges.


Pad ThaiThailand’s most popular dish comes home with A Taste of Thai Pad Thai Sauce.

Y I E L D

4 servings

T I M E

10-15 minutes to assemble12-15 minutes to cookTotal time: 30 minutes


1/2-16 oz box (8 oz) A Taste of Thai Rice Noodles 4 tablespoons oil, divided 1 egg, beaten Optional: 1/2 lb chopped chicken, pork or raw shrimp, deveined 4 scallions, chopped 1/2 cup coarsely chopped peanuts 1-3.25 oz box A Taste of Thai Pad Thai Sauce 2 cups bean sproutsGarnish: chopped cilantro and lime wedges

D I R E C T I O N S

1. Soak Rice Noodles according to directions for stir-fry on box.

2. In a wok or large skillet, heat 2 tablespoons of the oil.

3. Add egg and scramble lightly, about 20 seconds. (May add optional chicken, pork or shrimp, stir-fry until cooked through.)

4. Add remaining oil and drained noodles. Stir-fry 4-7 minutes or until noodles are firm but tender.

5. Add scallions, peanuts and Pad Thai Sauce. Stir-fry 1 minute or until combined. Stir in bean sprouts. Serve hot, garnished with cilantro and lime wedges.


Noodles with Chicken and AsparagusThis sweet and salty sauce complements the delicate flavors of asparagus and chicken.

Y I E L D

Serves 4

T I M E

30 minutes I N G R E D I E N T S

1/2-16 oz box (8 oz) A Taste of Thai Thin Rice Noodles2 tablespoons oil6 cloves garlic, minced1 tablespoon A Taste of Thai Fish Sauce or 1 teaspoon salt1 lb boneless skinless chicken, thinly sliced2 tablespoons soy sauce1 tablespoon A Taste of Thai Garlic Chili Pepper Sauce1 tablespoon brown sugar1/2 lb (8 oz) thin* asparagus spears, cut into two-inch pieces*If thicker asparagus is used, boil in salted water 2-3 minutes, drain and immediately cool in ice water. Drain well.

D I R E C T I O N S

1. Soak Rice Noodles according to directions on box for stir-fry.

2. Heat oil in a large skillet over medium-high heat. Add garlic and stir-fry until golden. Add Fish Sauce and chicken. Stir-fry until done.

3. Add soy sauce, Garlic Chili Pepper Sauce, and brown sugar. Mix until sugar is dissolved.

4. Add drained Rice Noodles and asparagus. Stir-fry until noodles are firm but tender. Serve and enjoy.


Peanut Noodles Quick Meal with ChickenCustomize your A Taste of Thai Peanut Noodles Quick Meal by adding a bit of leftover chicken and chopped tomato. See side of box for additional suggestions, variations are limitless.

Y I E L D

1-2 servings

T I M E

4 minutes cooking time1 minute resting time I N G R E D I E N T S

1-5.25 oz box A Taste of Thai Peanut Noodles Quick Meal 1/2 cup chopped, cooked chicken 1/2 small tomato, chopped (about 1/3 cup) Optional: Chopped cilantro or scallions

D I R E C T I O N S

1. Microwave according to box instructions. Stir in chicken and tomato at the end of step three.

2. Microwave for one minute more. Close carton, let rest 1 minute. Sprinkle with cilantro or scallions if desired. Serve immediately.


Thai Beef Noodle SoupThis flavorful soup is a favorite in small Bangkok restaurants.

Y I E L D

6-2 cup servings

T I M E

15 minutes to assemble25 minutes to cookTotal time: 40 minutes I N G R E D I E N T S

1/2-16 oz box (8oz) A Taste of Thai Thin Rice Noodles3 tablespoons oil, divided1 lb steak, top round or NY strip1 tablespoon minced garlic1-8 oz package sliced mushrooms1/2 cup celery, sliced on thin diagonal1/2 cup scallions, sliced thinly1/2 teaspoon ground cinnamon4-14 1/2 oz cans beef broth2 tablespoons A Taste of Thai Fish Sauce1 tablespoon A Taste of Thai Garlic Chili Pepper Sauce1 cup bean sprouts, rinsedGarnish:Chopped cilantro

D I R E C T I O N S

1. Put a large pot of salted water on to boil.2. Heat 2 tablespoons of oil over a medium-high

heat in a large skillet or soup pot. Pan-fry steak 3-4 minutes on each side for medium rare. Remove to plate.

3. Reduce heat to medium and sauté garlic in pan drippings until golden. Add mushrooms and stir-fry until juices start to release.

4. Add celery, scallions and cinnamon. Stirring, cook for one minute.

5. Add broth, Fish Sauce, and Garlic Chili Pepper Sauce to vegetables. Bring to a boil. Boil for 2 minutes and turn heat to low.

6. Meanwhile, slice beef into thin strips and set aside. Add any accumulated juices to soup.

7. Boil noodles according to box directions. Rinse in cold water and drain. Toss with remaining oil to keep noodles separate.

8. Just before serving, add bean sprouts to soup and stir for one minute.

9. Divide noodles between 6 bowls, top with reserved steak and ladle soup over. Garnish with cilantro and serve.

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