How to make Thai Fried Rice Sticks -

A Thai speciality.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Rice Sticks, Chicken (चिकन)

Cuisine : Thai

Course : Snacks and Starters

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Thai Fried Rice Sticks

Thai Fried Rice Sticks Recipe Card

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Thai food is an original and rich amalgam of aromas, subtle blends of herbs and spices and contrasting textures and tastes. It contains flavours and techniques that are familiar from Chinese, Indian and Japanese cooking, but they have been so skilfully combined and refined that the resulting dishes have a new and exciting character.
Whether searing hot or subtly mild, the guiding principle in Thai cooking is harmony. Fundamentally an aromatic marriage of centuries – old Eastern and Western influences, the chief characteristics being who cooks it, for whom it is cooked, for what occasion and where it is cooked. In short Thai dishes can be extremely personal to the cook, how they are refined for particular tastes, how they befit a special function or festival and where they originate. The cuisine has its roots in a waterborne lifestyle, with aquatic animals, plants and herbs as major ingredients.
Thai cuisine is inextricably interwoven with culture, a mystical mix of fragrant flavours and intriguing history:  given the country’s historical Indian roots - Hindu Buddhism was bought here centuries ago, so many Thai curries are redolent with chillies, garlic, cardamom, cloves, cinnamon, and onions.

Prep Time : 3-3.30 hour

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Thai Fried Rice Sticks Recipe

  • Rice Sticks 125 grams

  • Chicken 125 grams

  • Crabs (meat) 125 grams

  • Prawns (kolambi/jhinga) 125 grams

  • Spring onion greens 2

  • Bean sprouts 125 grams

  • Garlic 1 clove

  • Peanuts 2 tablespoons

  • Oil 2 tablespoons

  • Fish sauce 2 tablespoons

  • Sugar 2 tablespoons

  • Lemon juice 1/2 tablespoon

  • Black pepper powder 1/4 tablespoon

  • Red chilli powder 1/2 teaspoon

  • Egg 1

  • TO SERVE

  • Lemon 1

  • Bean sprouts 50 grams

Method

Step 1

Clean, wash, pat dry and slice chicken breast thinly. Wash and drain crabmeat. Shell, devein and wash prawns thoroughly.

Step 2

Trim, wash and chop spring onion greens. Wash and drain bean sprouts. Peel, wash and crush garlic.

Step 3

Roast, de-skin and crush peanuts. Wash and slice lemon. Put the rice sticks in a large bowl and cover with cold water.

Step 4

Leave them to soak for at least two hours or until they are soft. Drain the rice sticks well and set aside.

Step 5

Heat oil in a wok or a large deep frying pan. Add garlic and stir-fry for a minute until golden.

Step 6

Add chicken, crabmeat and prawns and stir-fry for three minutes. Stir in the drained rice sticks, fish sauce, sugar and lemon juice and pepper powder.

Step 7

Cook for one minute. Add red chilli powder, peanuts and stir well. Break egg into the wok and continue stirring.

Step 8

Add spring onion greens and bean- sprouts and stir-fry for three more minutes until the egg is set and the rice sticks are tender.

Step 9

If the rice sticks are hard add two more tablespoons of water and cook until absorbed. Serve garnished with sliced lemon and bean sprouts.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.